National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The instant soup mixes were prepared from treated and untreated mushroom pieces. Shiitake (Lentinus Edodus) mushroom was solar dried following citric acid treatment. The untreated mushroom was sun dried. The developed instant soup mixes were evaluated for sensory and nutritional attributes and were stored for one month at room temperature. The stored soup mixes were evaluated for sensory qualities and total bacterial count. The developed soup mixes were acceptable to judges and had a good nutritional profile with a protein content 13.96±0.14 to 14.52±7.21 g/100g, total carbohydrate 76.27±2.35 to 76.28±2.29 g/100g, total fibre 16.61±0.65 to 16.81±2.84 g/100g, soluble fibre 5.45±0.16 to 5.88±0.10 g/100g, phosphorus content 842.27±1.76 to 854.00±1.73 and iron content 7.60±0.31 to 8.62±0.47 mg/100g. The total bacterial count of curries varied from 0 to 4×102 cfu/g of product during 0 to 30th day of storage.
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