Effects of anti-browning agents on biochemical composition of summer white button mushroom

Abstract

In the presentstudy, the effects of anti-browning agents on the biochemical composition of summerwhite button mushroom Agaricus bitorquis (Quel.) Sacc was takenup. To evaluate the quality of Agaricus bitorquis, various pre-treatments were given such as blanching (hot water treatment at 96 ISC for 10 minutes) and control taken as unblanched, and then blanched and unblanched samples were dipped in anti-browning agents of different concentration for 15 minutes. The anti-browning agents used were NaCl at concentration of 0.1, 0.2 and 0.5%, ascorbic acid at 0.5, 0.75 and 1.0% and potassium meta bisulphite at 0.75, 1.0 and 1.5%. Moisture content in treated mushroom was recorded in the range of 87.26 to 89.66 per cent and was significantly different from each other. Total solids content in treated mushroom was recorded in the range of 12.73 to 10.33 per cent and was significantly different from each other. Protein content in treated mushroom was recorded in the range of 28.33 to 28.90 per cent. Fat content in treated mushroom was recorded in the range of 3.51 to 4.02 percent. Ash content in treated mushroom was recorded in the range of 5.93 to 6.26 percent. Alcohol insoluble solids content in treated mushroom was recorded in the range of 3.03 to 3.27 percent. There is non-significant difference between the anti-browning agents, and protein, fat, ash and alcohol insoluble solids content of Agaricus bitorquis.