Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mixVirendra Singh* and Lakshmi BK
Department of Food Process Engineering, Vaugh School of Agricultral Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India
- *Corresponding Author:
- Virendra Singh
Department of Food Process Engineering, Vaugh School of Agricultral Engineering and Technology
Sam Higginbottom Institute of Agriculture, Technology and Sciences
Allahabad, Uttar Pradesh, India
Tel: 0532 268 4781
E-mail: [email protected]
Received date: September 11, 2015 Accepted date: October 06, 2015 Published date: October 12, 2015
Citation: Singh V, Lakshmi BK (2015) Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mix. J Food Process Technol 6:509. doi:10.4172/2157-7110.1000509
Copyright: © 2015 Singh V, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Experiment was conducted at Research Laboratories of Department of Food Process Engineering, SHIATS, Allahabad to utilize the Sweet potato flour and oyster mushroom powder for preparation of Tikki mix. The sweet potato tubers were brought from local market of Allahabad and oyster mushroom obtained from Department of Plant protection, SHIATS Allahabad and then tubers with sorted washed, peeled, sliced, blanched, dried and milled into flour form. Sweet potato flour contains less amount of protein, although rich in dietary fiber content and carbohydrate, so a successful combination with oyster mushroom powder for Tikki mix production would be nutritionally advantageous. In this experiment Sweet potato flour was blended with oyster mushroom powder in ratio of 94%, 88%, 82% with control 100% Sweet potato flour. These were evaluated for sensory analysis that included color, flavor, taste, texture and overall acceptability of SPF and mushroom powder Tikki mix and analyzed for chemical properties viz; moisture, protein, fiber, fat and ash contents. On the basis of nutritional value T2 was found high fiber content than other samples and high score for over-all acceptability with containing of 88% sweet potato flour. Thus, the product was found to be acceptable after the storage period.