Nutritional Studies and Antioxidant Profile of Pickled Oyster Mushrooms of North East India

Utsab Deb; K R Anilakumar; Mallesha .; Soumya Chatterjee

doi:10.14429/dlsj.3.12157

Utsab Deb DRDO-Defence Research Laboratory, Tezpur - 784 001, India
K R Anilakumar Defence Food Research Laboratory, Mysore-570011, India
Mallesha . Defence Food Research Laboratory, Mysore-570011, India
Soumya Chatterjee DRDO-Defence Research Laboratory, Tezpur - 784 001, India

DOI: https://doi.org/10.14429/dlsj.3.12157

Keywords: Oyster mushroom, Pickle, Composition, Micronutrient, Antioxidants, Agaricus bisporus

Abstract

Mushroom is a very popular food that is consumed around the globe yet it finds very limited acceptance in India, that too mainly among the elite. Non-availability of mushrooms around the year and its highly perishable nature makes it an expensive commodity for the common people to afford. Hence pickling may be viewed as a method to increase the shelf life of oyster mushrooms from 4-7 days under refrigerated condition to at least up to 12 months at room temperature. Hence a recipe for pickling of mushrooms using Indian spices was formulated so as to suit the Indian palate. The proximate analysis, calorific value, mineral and fatty acid profile along with antioxidant profile of the mushroom pickle was elucidated. Sensory parameters and shelf life and stability determining data like pH, titratable acidity and microbiological profile of the pickle was also performed. Finally it was observed that the mushroom pickle formulation has a shelf life of at least 12 months at room temperature with an overall acceptability (OAA) score above ‘very good’ mark.

Author Biographies

Utsab Deb, DRDO-Defence Research Laboratory, Tezpur - 784 001, India

Mr Utsab Deb, , received MSc in Biochemistry from University of Calcutta and presently working as Sc-C, Agro-Environmental Technology Division, DRL. He has 12 publications in his credit mostly in the field of Biochemical and Molecular Toxicology. He has contributions in the field of developing “Autoject” injectors for medical countermeasure against nerve gas poisoning and in developing new softwares for inhalation toxicology applications

K R Anilakumar, Defence Food Research Laboratory, Mysore-570011, India

Dr K.R. Anilakumar, received MSc and PhD are in Food Science and presently working as Sc. ‘F’ and heading the Food Quality Assurance Division, Defence Food Research Laboratory, DRDO, Mysuru. He is involved in the studies of development and evaluation of functional foods and nutraceuticals to support hepato-protective, neuro-protective, anti-ulcer, anti-fatigue, anti-anxiety, anti-depression and anti-sea sickness properties in experimental animals. He has published 85 papers in journals, 3 book chapters and filed/granted 14 patents.

Mallesha ., Defence Food Research Laboratory, Mysore-570011, India

Dr Mallesha, received her MSc and PhD are in Food Science and presently working as Scientist in Food Quality Assurance Division, Defence Food Research Lab, DRDO, Mysuru. Presently, working on the development hematininc foods and anti-sea sickness foods. He has published more than 20 papers in journals, presented more than 20 papers in conferences and filed/granted 3 patents

Soumya Chatterjee, DRDO-Defence Research Laboratory, Tezpur - 784 001, India

Dr Soumya Chatterjee, received his MSc (Zoology) from Burdwan University (W.B.) and PhD from Jadavpur University, and currently working as a Scientist-D and Head, Agro-Environmental Technology Division, DRL, Tezpur. He has 62 publications in his credit. He has made tremendous contribution in the field of developing Bio-toilets suitable for high altitude installations.