Development and quality evaluation of mushroom Gravy

Abstract

Mushrooms are credible source of nutrients including considerable amounts of protein, dietary fibre, minerals, and vitamins. Aim of this study is to evaluate the nutritional quality and sensory quality of prepared mushroom gravy. The selected TNAU mushroom varieties are (Ooty-1button mushroom, CO-1 oyster mushroom, APK-2 milky mushroom) which are commercially available in Madurai. CO-1 oyster mushroom contains (92.1 %) of moisture, antioxidants activity (276 mg/100g), ascorbic acid (3.62 mg/100g), iron (4.3 mg/100g) and calcium (11 mg/100g). Ooty-1 button mushroom had high protein, phosphorus (3.3 g/100g, 88 mg/100g) and APK-2 milky mushroom contained high amount of fibre and ash. In the developed mushroom gravy the addition of ingredients increased the nutritional quality of the product. Among the three TNAU mushroom varieties CO-1 oyster mushroom was highly suitable for the preparation of mushroom gravy.