The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus)

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RAFTANI AMIRI Z.; Afzalian Z.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:112 Page(s): 361-377

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Title

The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus)

Author(s)

RAFTANI AMIRI Z. | Afzalian Z. | Issue Writer Certificate

Keywords

White Button MushroomQ1

Osmotic dryingQ2

White SugarQ1

Red SugarQ1

LiquoriceQ2

Abstract

White Button Mushrooms (Agaricus Bisporus) have significant nutritional value, but due to high moisture content, they need special treatments to increase storage time. Drying increases, the shelf life of the product by reducing microbial activity, weight and volume of products and it causes to pack, transport and store of products easier. IN this study, using osmotic treatment, three types of sugars Liquorice, White Sugar and Red Sugar in three concentrations of 40, 50 and 60% and three temperatures of 25, 32. 5 and 40 ° C to reduce heat damage to the index qualities such as samples color, reducing drying time and energy consumption and increasing process efficiency in supplementary dryingwhich has done by hot air. According to the findings, among the treatments, Liquorice had the highest rate of moisture loss (89. 24 in 132 minutes), solids adsorption (10. 38%) and discoloration ( = 388. 470) and the lowest rate of wrinkling (63. 51%). The highest rehydration rate was related to White Sugar (at 25. C, 2. 91 gr / gr and 40% concentration was 2. 82 gr / gr). The microbial test did not show a significant effect on the overall counting of the colonies, and no mold or yeast was observed in any of the samples.

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APA: Copy

RAFTANI AMIRI, Z., & Afzalian, Z.. (2021). The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(112 ), 361-377. SID. https://sid.ir/paper/370549/en

Vancouver: Copy

RAFTANI AMIRI Z., Afzalian Z.. The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(112 ):361-377. Available from: https://sid.ir/paper/370549/en

IEEE: Copy

Z. RAFTANI AMIRI, and Z. Afzalian, “The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 112 , pp. 361–377, 2021, [Online]. Available: https://sid.ir/paper/370549/en

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