![]() Therefore, mushrooms are generally used in the processed form. As mushroom highly perishable by nature with short shelf-life in the ambient environment owing to its high moisture content and other essential nutrients and lack of physical protection to avoid water loss or microbial attack. Auricularia auricula plays crucial role in China mushroom industry due to containing of high nutritional value therefore to be processed into a variety of foods. Researchers found 100g of dried Auricularia auricula contained 18.3g protein, 18.9g carbohydrates and 50g dietary fiber and medicinal value in prevention of diabetes and heart attacks. ![]() Generally used as a healthy food in East Asian, especially in China and Korea. Īuricularia auricula, an important edible and medicinal mushroom, particularly cultivated in China and Asia followed by Europe and Africa, and fourth most important cultivated mushroom used by humans all over the world. The approximate world production of mushroom consists of about 5 million tones of fresh weight per annum. Owing to their unique organoleptic characteristics, taste, texture, flavour and nutritional value, edible mushrooms are popular all over the world as well valuable component of the diet. Nowadays, edible mushrooms have become an attractive, functional food, generally due to their chemical composition of polysaccharides. Furthermore, microbiological analysis demonstrated the presence of Escherischia coli and Lactobacillus bacteria in pickled products. Storage studies demonstrated that pickles stored successfully for 90 days at ambient temperature (26±4C) without any significant change in the quality attributes of the (MOVS) pickle. ![]() The microbiological studies revealed that total viable counts (bacteria) were high in (SWVS) formulated pickle as compared to (MOVS) respectively. It was found that the polysaccharide content and pH were decreased during processing, and significant difference (P>0.05) was found in moisture content Figure 4. The products have been evaluated for sensory attribute i.e color, flavor, texture, taste and overall acceptability, (MOVS) formulated pickle found to be excellent and have higher score 5.7, 6.5, and 7.0 for color, flavor, and overall acceptability. The present study aimed at the formulation of pickled product, incorporated with and without mustard oil vinegar and salt were used as preservative.
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