Characterization and Optimization of the Processing Potential of Pleurotus ostreatus (Jacquin) P. Kummer Mushroom Powder in Loaf Bread Production

Abstract

With the popularity of mushrooms as functional foods, its demand and consumption also increases. However, the perishable nature of mushrooms causes difficulty in their distribution and marketing as fresh produce This study was conducted to evaluate the effects of different colors of oyster mushroom, drying time and drying temperature on the physico-chemical, physical and proximate composition of powdered mushroom through Response Surface Methodology; determine the acceptability of powdered mushroom made from different strains of oyster mushroom, drying time and drying temperature in loaf bread production; determine the physical characteristics of loaf bread with oyster mushroom powder; and identify the optimum processing conditions for oyster mushroom powder production as ingredient in loaf bread production. The study was arranged in a 33 fractional factorial following the central composite design. Oyster mushroom powders were analyzed for its physico-chemical characteristics, moisture, fat and protein contents. Loaf bread was subjected to sensory evaluation and loaf height increase was evaluated. Results showed that powder made from white oyster mushroom with longest drying time had the highest TSS and pH. The color analysis of powdered oyster mushroom revealed that drying time significantly affected the browning index and moisture content. However, fat content was not significantly affected by the three variables considered. Appearance of loaf bread with mushroom powder was significantly affected by drying temperature. Bread height increase was significantly affected by the drying temperature. Optimum process for the preparation of oyster mushroom powder for loaf bread production was pink oyster mushroom with 6 hours of drying and 520C drying temperature.