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INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY


Volume 16, No. 05, Month SEPTEMBER, Year 2020, Pages 1165 - 1174


A note on functional properties of two edible wild mushrooms

Pavithra, M., Sridhar, K. R. and Karun, N. C.


Abstract Download PDF

This study focused on the functional properties of two edible wild mushrooms Auricularia auricula and Termitomyces umkowaan occurring in the scrub jungles of southwest India. The least gelation capacity was lower in A. auricula than T. umkowaan. The waterabsorption capacity was higher in A. auricula compared to T. umkowaan. The oil-absorption capacity was similar in both mushrooms. Foam capacity was high in cooked A. auricula, while it was opposite in T. umkowaan. Both mushrooms showed excellent foam stability. Uncooked and cooked samples of these mushrooms possess desired functional attributes, hence they could be employed in production of value-added food products. Owing tothe large quantities of fruit bodies occur in the scrub jungles during wet season, strategies to collect, process and preserve them for utilization as foodsource and quality food production need further attention.


Keywords

Auricularia, Termitomyces, Ethnic nutrition, Food security, Functional foods, Mushroom flour, Scrub jungles



INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY


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