Nutritional evaluation and storage studies of chutney prepared from white button mushroom (Agaricus bisporus L.)

摘要

Two types of mushroom chutney shredded and paste type were prepared from white button mushroom (Agaricus bisporus L.) as per FPO specifications. The products were analysed for their physicochemical, organoleptic and microbial qualities at two months interval upto 12 months during storage at room and refrigerated temperatures. The chutney prepared with shreds was preferred over the paste type. T.S.S. content increased during storage at both room as well as at refrigerated condition. Titratable acidityvalues decreased while pH values increased during storage. There was a gradual decrease in total sugars and continuous increase in reducing sugars of both types of products. All these chemical changes were less at refrigerated conditions. Samples storedat low temperatures exhibited higher retention of vitamin C than that stored at room temperature conditions. Organoleptic score decreased slightly after one year of storage at room temperature because of slight browning of product. At refrigerated temperature no remarkable change was observed in organoleptic qualities. Due to low temperature conditions, there was less increase in total viable count in chutneys stored at refrigerated temperature as compared with chutneys stored at room temperature conditions. Total viable count remained in the range of 3 log cycles.