Effect of drying techniques on physicochemical properties of oyster mushroom (Pleurotus sajor‐caju).

The study aims to improve the shelf life of oyster mushrooms by employing various drying techniques such as hot air drying (HAD), microwave drying (MWD), and freeze drying (FD) of caps and stalks separately. The effects of drying methods on the physicochemical properties were evaluated. The rehydration ratio was significantly higher in FD samples followed by HAD samples at 40°C (p < 0.05). The highest color change (∆E) was obtained for MWD samples and the value was lowest in the case of FD samples. The highest amount of protein was observed in HAD at 40°C (30.81%) samples followed by freeze‐dried samples (29.53%). No significant difference in ascorbic acid content, antioxidant activity, and phenolic content was found between theHAD at 40°C and FD samples (p < 0.05). Keeping the economical point in view and quality aspects such as hardness, microstructure, minerals, and physicochemical properties, the HAD at 40°C resulted in an acceptable product. Practical implications: Freshly harvested mushrooms are highly perishable due to their high moisture content and enzymatic activity. In the present study, the dried mushroom powder was prepared using three different drying techniques to improve the shelf life and marketability with higher retention of physical, nutritional, functional, and biochemical properties. The developed powder can be incorporated in the formulation of blended nutritious snacks that can help the development of enterprise in rural areas creating a market for the mushroom growers as well as enhancing farm household income. [ABSTRACT FROM AUTHOR]