Studies on development and shelf life evaluation of soup powder prepared by incorporation of white button mushroom (Agaricus bisporus L.)

Abstract

Soup powders are convenient food items and comprised of different ingredients. Mushroom powder was prepared by using microwave dried mushrooms which were pretreated with 0.5% KMS + 0.2% citric acid for 30 minutes before drying to prevent browning. Wheat flour, salt, fat, sugar, onion and garlic powder, dried pieces of mushroom and skimmed milk powder were mixed with mushroom powder in different proportions to formulate three recipes for soup powder and packed in poly propylene pouches (100 gauge) and stored at room temperature (21-35 ºC). For reconstitution 100 g of soup powder was mixed with 650 ml of cold water and this mixture was brought to boil and simmered for 10-15 min. Soup powder was found to contain fat in the range of 5.68-5.84%, proteins 12.46-13.84%, ash 2.89-3.64%, crude fibres 0.88-1.42 % and total carbohydrates 71.82-73.27% on dry weight basis in all recipes. There was gradual but non-significant increase (4.12%) in moisture content of products during storage for 12 months. Overall acceptability values decreased from 7.66 on zero days to 7.13 after 12 months of storage. There was a significant increase in total plate count of all recipes of mushroom soup powder. The mean value for total plate count increased from 0.68 CFU × 10 2 /g to 4.19 CFU × 10 2 /g after six months and 6.72 CFU × 10 2 /g after one year of storage. But TPC was below the hazardous level.