Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 17, Issue 3 - Serial Number 69, July and August 2021, Pages 1-16   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.2020.40076.0

Authors

Saeid Nejatdarabi; Mohebbat Mohebbi^*

Department of food science & technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.

Abstract

In this study the effect of drying conditions on physical and rehydration properties of foam-mat dried mushroom powder was investigated. Physical properties included moisture content, a_w, hygroscopicity, particle size, flowability and cohesiveness, angle of repose, and T_g. The results showed physical properties of mushroom powder significantly (p<0.05) affected by dry temperature. The water activity of mushroom powder was below 0.3, which leads to stable conditions. As decreasing drying temperature, the particle size of mushroom powder increased and led to the increase moisture content and a_w. The mushroom powder showed better flowability as increased drying temperature. T_g of mushroom powder ranged from 41.3- 55.6°C. An increase in drying temperature led to increasing wettability and dispersibility. The drying condition had no-significant effect (P<0.05) on the solubility of mushroom powder.

Keywords

Mushroom powder; Flowability; Wetability; Dispersibility; Solubility

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