1. Comparative investigation on the fat content of white button mushroom (Agaricus bisporus) with tray drying and hot air oven drying method.
- Author
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Swathika, N. and Shankar, V. Siva
- Abstract
The purpose of this research is to determine the amount of fat that is present in white button mushrooms (Agaricus bisphorus) by assessing the amount of fat that is present in each 100 grams of the mushroom using the hot air oven and the tray drying method. During the process of drying the white button mushrooms, we placed them under a variety of conditions, including varying temperatures and periods. For the purpose of this study, the participants were split into two groups, each consisting of twenty samples. In one group, the drying process was carried out using a hot air oven, whereas in the other group, a novel tray drying strategy was utilized. Using the characteristics that were used to determine the amount of fat present, a total of forty samples were tested, twenty of which came from each of the groups. The white button mushrooms are dried in a tray drier and a hot air oven dryer at a temperature of forty degrees Celsius for five hours. This guarantees that the final product is of great quality and retains a good amount of nutrients. In order to determine the size of the sample, the g power calculation was performed with an alpha value of 0.05, a confidence level of 80%, and a confidence level of 95%. Results: When compared to drying in a hot air oven (0.03g/100g), the results obtained from T2 - 40°C for 5 hours were the most favorable for white button mushrooms. This occurred as a result of the innovative tray dryer having a fat level of 0.14g/100g. The two-tailed significance value of 0.002 (p<0.05) indicates that there is a statistically significant difference between the hot air oven drying and tray drying methods. This difference is based on substantial differences between the two procedures. Conclusion:The drying process that was investigated in this study discovered that the hot air oven drying method was less effective than the revolutionary tray drying process. The tray drying process resulted in a product that has a higher percentage of fat, a greater number of nutrients, and a more appealing appearance. [ABSTRACT FROM AUTHOR]
- Published
- 2025
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