Effect of drying parameters on water activity of pink oyster mushroom (Pleurotus djamor) powder

Abstract

Pink oyster mushroom (Pleurotus djamor) has a short shelf life owing to its high moisture content. Preserving mushrooms in dried form extends the shelf life, reduces the post-harvest losses, increases the nutrient density and enhances its utilization in various food products. Water activity of dried product is an important quality parameter which influences the product stability, shelf life and results in reduced microbial load during the storage. In view of above, the present research was carried out to study the effect of drying parameters viz. temperature, blanching time and concentration of KMS on water activity of oyster mushroom (Pleurotus djamor) powder. The result showed that minimum water activity (0.236) was found at temperature 60°C, blanching time 2 min and 1% KMS concentration. Dried oyster mushroom powder thus obtained showed high potential for use in the preparation of different value added food products.