Mushrooms well known for their delicacy and flavor are highly perishable due their high moisture content. In this study the changes in proximate and mineral components of oyster mushroom in response to 6 drying methods, viz., sun, solar, oven, microwave, freeze and osmotic drying were studied. The moisture and ash content of dried oyster mushrooms ranged from 8.84 to 5.16% and 8.12 to 9.37%, respectively. The highest crude protein of 23.74% was recorded for freeze dried oyster mushroom while as highest crude fiber content of 25.38% was found in microwave dried samples. On comparing the mineral content of dried oyster mushroom, freeze dried oyster mushroom recorded highest iron, calcium, magnesium, potassium content of 5.10, 16.12 and 2309.01 mg/100 g, respectively while least iron, magnesium and potassium content of 3.80, 15.06 and 1394.38 mg/100 g, respectively was observed in sun dried oyster mushroom. The study concluded better retention of proximate components in freeze dried oyster mushroom while as sun drying resulted in greater loss of nutrients. The best dried oyster mushroom can be used in formulation of functional foods conferring health benefits.

中文翻译：

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不同干燥方式对牡蛎蘑菇近缘和矿物质组成的影响

由于其高水分含量，以其美味和风味而闻名的蘑菇极易腐烂。在这项研究中，研究了牡蛎蘑菇在6种干燥方法（即日光，太阳能，烤箱，微波炉，冷冻，渗透和干燥）中的响应和矿物质成分的变化。牡蛎干蘑菇的水分和灰分分别为8.84至5.16％和8.12至9.37％。冷冻牡蛎蘑菇的最高粗蛋白含量为23.74％，而微波干燥样品的最高粗蛋白含量为25.38％。在比较牡蛎干蘑菇的矿物质含量时，冷冻牡蛎蘑菇的最高铁，钙，镁，钾含量分别为5.10、16.12和2309.01 mg / 100 g，而最低铁，镁和钾含量分别为3.80、15.06和1394 。在晒干的牡蛎蘑菇中分别观察到38 mg / 100 g。该研究得出结论认为，冷冻干燥的牡蛎蘑菇中附近成分具有更好的保留能力，而日晒会导致更多的营养损失。最好的牡蛎干蘑菇可用于配制有益健康的功能性食品。