Effect of blanching and drying on the physico-chemical and sensory characteristics of dried oyster mushroom (Pleurotus spp.)

Oyster mushroom (Pleurotus spp.) possesses important nutritional and medicinal values. It is important source for trace elements, vitamins and its nutritional source low caloric value. For long periods of conservation as well as improvement of the added value of oyster mushroom (Pleurotus spp.), the traditionally used method for Pleurotus genus mushrooms is drying. A processing of dried oyster mushroom (Pleurotus spp.) in respect of maintaining the total phenolic and antioxidant activity in maximum level was investigated. By examining on different variables of the blanching, drying; the highest phenolic and antioxidant activity inside the dried oyster mushroom (Pleurotus spp.) could be achieved by blanching within 20 sec, at 95°C in the presence of calcium chloride 4%; size of oyster mushroom 2.0 cm; drying at 50°C by heat pump dryer until the final moisture content 10%. The dried oyster mushroom may be stable for 12 months in PET/AL/PE bag at 28°C without any deterioration. It could be consumed as functional food for daily intake.