Study of physiochemical and nutritional characteristics of dried mushroom

摘要

Quality of the button and oyster mushroom dried at 50°C in the developed solar-biogas integrated hybrid dryer were assessed based on its physiochemical and nutritional characteristics. Rehydration characteristics, ascorbic acid content, colour test, water activity and sensory evaluation were analyzed to assess the physiochemical characteristics of button and oyster mushroom. Carbohydrates, proteins, fats, crude fibers, & ash content were estimated in the laboratory to examine the nutritional characteristics of dried product. It was found after analysis that the button and oyster mushroom dried at 50°C in the developed solar biogas integrated hybrid dryer possess high nutritional content and has good overall acceptability.