Quality assessment of ready to eat baked mushroom slices after retort processing Narwari Sharik Majid* Directorate of Education, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar-190 025, Jammu and Kashmir, (India) *e-mail: sharikmajid@gmail.com
Online published on 2 April, 2024. Abstract The study was undertaken to develop ready-to-eat baked mushroom slices by incorporating ingredients like capsicum, onion, and garlic, along with spices. Baking was carried out using both a baking oven and a microwave oven, with the microwave oven proving to be more effective, leading to further processing. Following baking, the product underwent retort processing at a temperature of 118°C for 8 minutes, resulting in satisfactory outcomes during nutrient analysis, sensory evaluation, color analysis, and texture analysis. While comparing between baked and retorted samples for nutrient analysis, minimal impact was observed on most nutrients, except for proteins and vitamin C. The final product demonstrated a high fiber content. Retort processing effectively enhanced shelf life and sensory parameters, showing positive outcomes in reducing browning in mushrooms. Shelf life studies indicated minor changes in flavor and a reduction in mushroom elasticity. Overall, the study concludes that the product met acceptable standards across all parameters. Retort processing significantly increased shelf life, making the product suitable for industrial purposes. Top Keywords Baking, Flavour, Mushroom, Retort, Shelf-life, Storage. Top |