Optimization of Freeze Drying of Oyster Mushroom and Composition of Extruded Snack Incorporated with Oyster Mushroom Flour Using Response Surface Methodology
R.Emilin Renita1, S.Elizabeth Amudhini Stephen2

1Dr.R. Emilin Renita, Department of Food Science and Technology, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
2Dr. S. Elizabeth Amudhini Stephen, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.

Manuscript received on 18 February 2019 | Revised Manuscript received on 27 February 2019 | Manuscript published on 28 February 2019 | PP: 251-256 | Volume-8 Issue-3, February 2019 | Retrieval Number: C5685028319/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Mushroom is a highly perishable product, so various methods were developed for the preservation and storage of it. In our study the optimizing conditions for the freeze drying of oyster mushroom and incorporating this oyster mushroom flour in addition with either the rice flour or corn flour to develop an extruded product. For obtaining the optimizing conditions Central Composite Design is employed that comes under the Response Surface Methodology. With coefficient of determination R², the significant regression models are describing the changes on the physical characters, with respect to the independent variables that were established. For the freeze drying the parameters of the processing conditions are varied like for temperature of -30 ºC to -50ºC and time from 27 to 35 hrs. The independent variables that had an effect on the processing conditions are colour, particle density and porosity. The optimum processing conditions obtained according to Response surface methodology for freeze drying are -40ºC at 31 hrs. In the development of extruded product incorporated with the oyster mushroom flour to that of the corn flour or rice flour the compositions are varied from 5 to 20%. The response variables that had an impact due to the varying composition in raw material where speed, pressure and temperature. The optimum percent of oyster mushroom flour to that of the corn flour or rice flour are 10 and 12.5 respectively.
Keywords: Oyster Mushroom, Freeze Drying, Extruded Product, Colour, Particle Density, Porosity, Speed, Temperature And Pressure.

Scope of the Article: Discrete Optimization