Effect of processing on vital chemical components of button mushroom

Abstract The processing conditions for mushroom ( Agaricus bisporous ) were optimized for optimal nutrient retention. Pretreatments, namely blanching (hot water, frying, microwave, and steam blanching) and osmotic dehydration were considered as variables at different temperatures and salt concentrations (5–20%). After blanching, the different times of deactivation of catalase enzyme were noted for both with and without calcium chloride (2%) treatments. Phytochemicals such as total phenolic content, ascorbic acid, flavonoids, and the free radical scavenging activity were analyzed. Microwave blanching (mushroom treated with 2% calcium chloride) at 1080 W for 30 s was found to be the most appropriate among all the other types of blanching techniques. Further, osmotic dehydration was performed at different salt concentrations and time for the microwave blanched sample. Samples with 15% sodium chloride treatment for 10 min retained, the maximum nutritional compounds according to experimental analysis. Mathematical modeling using the Peleg model was used and mushrooms treated with 10% salt concentration was found to have the least root mean square error values, which was thus chosen to be the most appropriate salt concentration. The functional components of button mushroom are thus most appropriately preserved by treating them with calcium chloride (2%), microwave blanched (1080 W, 30 s), followed by osmotic dehydration (10–15% NaCl for 10 min). Practical applications Thermal processing of mushrooms is the most common technique used in the processing of mushrooms commercially. By understanding the best possible technique the nutritional losses to the product could be reduced extensively, adding to nutritional security. Mathematical modeling used could be used to generate the desired response economically for a variable set of conditions for mushroom processing.