World Journal of
Pharmaceutical and Life Sciences

EFFECTS OF DRYING METHODS ON THE PHYSICAL AND CHEMICAL PROPERTIES OF STRAW MUSHROOMS

Geldimyrat Gurbanov, Md Mizanur Rahman* and Farhat Seyidov

ABSTRACT

Straw mushrooms are not only sumptuous in nutrients, but also scrumptious for the tastes and antioxidants as well as ergothioneine, several proteins, amino acids, beta-glucagon, amino acids, cod liver oil, calcium and vitamin D, and conjugated linoleum acid, low cholesterol and carbohydrates which increases body mechanism as diabetes, supports the prevention of cancer oust cells in breast and prostate glands. Fresh Mushrooms have a high moisture content and are difficult to store, so they need to be dried to extend their shelf life. Vacuum Freeze Drying (VFD), Hot air drying (HAD), Infrared drying (ID) and Vacuum drying (VD) are used to conduct this study. The purpose of the study is to the effects of different drying methods to increase the nutritional value, sensory as well as antioxidant activity to improve the technological properties of Straw Mushrooms. We choosed fresh straw mushrooms as raw materials, and used mushroom dry moisture, drying speed, re-hydration coefficient, sensory judgment difference, texture, micro structure and specific energy consumption as indicators of four different drying methods on dried mushroom products. We used uni-variate and Orthogonal test methods. The result shows that dried straw mushrooms dried by VFD have the best chemical, re-hydration, moderate firmness, vibrant color, low energy consumption, the highest sensory score as well as high antioxidant activities; followed by ID, VD and HAD. In HAD mushrooms shrinkage more, and brightness loss is high and hard compared to all other drying methods. In the antioxidant activities HAD mushrooms were a low score; on the other hand, VFD had the best antioxidant activities. Hence, VFD will be the best drying process for Straw mushrooms to achieve an optimal mushroom drying process and improve the dried products' quality.

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