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<p>Freeze drying and pretreatment have potential impact on nutritional quality of vegetables. This study was sought to know the effect of pretreatment followed by freeze and hot air drying on quality of dehydrated mushroom powders. Blanching as pretreatment was done through hot water, potassium metabisulfite (KMS) and steam blanching. Physicochemical (composition, physical properties and color), minerals (calcium, potassium, iron, manganese and zinc), biochemical properties (vitamin C, total phenol content, and flavonoids, ergothioneine and antioxidant activity), functional groups and micro-structure were evaluated for the dehydrated product. Ash, protein, dietary fiber, fat and carbohydrate of the dehydrated mushroom varied between 7.13–12.48%, 3.51–5.44%, 9.72–12.60%, 1.22–1.85%, and 70.11–78.98%, respectively. Calcium, potassium, iron, manganese and zinc ranged between 0.02–0.84%, 0.91–3.99%, 59.1–384.6&#xa0;ppm, 6.1–16.1&#xa0;ppm and 106–265&#xa0;ppm, respectively. Freeze dried sample possessed the highest value of L* and the lowest value of a* and b*. Total phenol content, ascorbic acid, flavonoids, ergothioneine and antioxidant activity of the dehydrated mushroom powder outlined between 0.57–4.03&#xa0;mg/100&#xa0;g, 0.14–0.49&#xa0;mg/100&#xa0;g, 14.55–35.45&#xa0;mg/100&#xa0;g, 1.65–2.34&#xa0;mg/g and 32.1–85.54%, respectively. Quality degradation of the dehydrated product was lower for steam blanching than hot water and KMS blanching. Scanning electron microscopic analysis showed the uniform pore space for freeze drying.</p>

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Effect of freeze drying on biochemical properties, functional groups and microstructure of mushroom (Agaricus bisporus)

  • 期刊论文

  • 发表日期：

    2025年5月19日

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  • Md. Hasan Tarek Mondal,
  • Md. Jahid Hasan,
  • Mohammad Nayem,
  • Raju Ahmmed

摘要

Freeze drying and pretreatment have potential impact on nutritional quality of vegetables. This study was sought to know the effect of pretreatment followed by freeze and hot air drying on quality of dehydrated mushroom powders. Blanching as pretreatment was done through hot water, potassium metabisulfite (KMS) and steam blanching. Physicochemical (composition, physical properties and color), minerals (calcium, potassium, iron, manganese and zinc), biochemical properties (vitamin C, total phenol content, and flavonoids, ergothioneine and antioxidant activity), functional groups and micro-structure were evaluated for the dehydrated product. Ash, protein, dietary fiber, fat and carbohydrate of the dehydrated mushroom varied between 7.13–12.48%, 3.51–5.44%, 9.72–12.60%, 1.22–1.85%, and 70.11–78.98%, respectively. Calcium, potassium, iron, manganese and zinc ranged between 0.02–0.84%, 0.91–3.99%, 59.1–384.6 ppm, 6.1–16.1 ppm and 106–265 ppm, respectively. Freeze dried sample possessed the highest value of L* and the lowest value of a* and b*. Total phenol content, ascorbic acid, flavonoids, ergothioneine and antioxidant activity of the dehydrated mushroom powder outlined between 0.57–4.03 mg/100 g, 0.14–0.49 mg/100 g, 14.55–35.45 mg/100 g, 1.65–2.34 mg/g and 32.1–85.54%, respectively. Quality degradation of the dehydrated product was lower for steam blanching than hot water and KMS blanching. Scanning electron microscopic analysis showed the uniform pore space for freeze drying.