Storage Stability of Processed Oyster Mushroom (Pleurotus spp.) into Soup Powder

Pleurotus florida and Pleurotus sajor-caju for preparation of soup powder and the physico-chemical changes during storage were investigated to assess acceptability as well as shelf-life of the product. P1. florida had higher moisture, ascorbic acid, tannins, proteins and crude fat than Pl. sajor-caju. Trimming and blanching losses were higher in Pl. sajor-caju (31.81 and 28.0%) as compared to Pl. florida. During 9 weeks storage of soup powder from Pl. sajor-caju had more total solids, tannins, browning index and crude fibre as compared to untreated Pl. florida. While in powder form treated Pl. floida variety had more moisture, ascorbic acid and proteins whereas, more total solids, tannins and ʹbrowning index were recorded for Pl. sajor-caju on dry weight basis. After storage period of 9 weeks, overall acceptability scores were found in the following pattern: pretreated Pl. florida (7.79) > pretreated Pl. sajorcaju (7.66) > untreated Pl. florida (7.50) > untreated Pl. sajor-caju (7.49). The product from pretreated Pl. florida was found superior, shelf stable and most acceptable on the basis of physico-chemical and sensory analysis.