Jawahar Ganapathy* and Emilin Renitta
Author Address :
1Assistant Professor, C.G. Bhakta Institute of Biotechnology, UkaTarsadia University (Maliba Campus), Gopal Vidyanagar, Bardoli-Mahuva Road, Tarsadi - 394350. Surat District, Gujarat, India.
2Assistant Professor (SG), Department of Food Processing and Engineering, Karunya University, Karunya Nagar, Coimbatore - 641 114, Tamil Nadu, India.
*For correspondence E-mail: firstname.lastname@example.org
The present study revealed that the value added products developed from Calocybe indica (C.indica) had good storage period, nutritive value. As months progressed, the biochemical composition of C. indica chutney powder was found to be decreased when compared to the initial levels. A gradual increase in total plate count was observed for the product during storage period. No remarkable changes were observed for organoleptic characteristics of chutney powder prepared from C.indica. The sensory scores of chutney powder remained within the acceptable limit throughout the storage period. The overall acceptability of products ranged from 8.5±0.21 to 7.1±0.31 during the storage period. No spoilage occurred during the storage period. This could be the preservative action of ingredients on food products till the 6th month of storage period. Based on observations, it was found that the value added products would be included as a regular diet, since it possess rich nutritive value. Thus the present study had proven that these edible mushrooms products could find a place in the domestic market on par with other functional foods.
Mushroom, chutney powder, shelf life assessment, Calocybe indica, nutritive value
Article Info :
Received : January 11, 2018; Accepted : April 02, 2018.