scholarly journals Supplementation at casing to improve yield and quality of white button mushroom

2013 ◽  
Vol 04 (01) ◽  
pp. 27-33 ◽  
Author(s):  
Yaqvob Mami ◽  
Gholamali Peyvast ◽  
Mahmood Ghasemnezhad ◽  
Farhood Ziaie
Keyword(s):  
Button Mushroom ◽  
White Button Mushroom ◽  
Yield And Quality

Improvement of Shelf Life and Postharvest Quality of White Button Mushroom by Electron Beam Irradiation

2013 ◽  
Vol 38 (4) ◽  
pp. 1673-1681 ◽  
Author(s):  
Yaqvob Mami ◽  
Gholamali Peyvast ◽  
Farhood Ziaie ◽  
Mahmood Ghasemnezhad ◽  
Vahid Salmanpour
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Postharvest Quality ◽  
Beam Irradiation ◽  
Button Mushroom ◽  
White Button Mushroom

Sensory, nutritional and quality attributes of sponge cake supplemented with mushroom (agaricus bisporus) powder

2017 ◽  
Vol 47 (4) ◽  
pp. 578-590 ◽  
Author(s):  
Bindvi Arora ◽  
Shwet Kamal ◽  
Ved Prakash Sharma
Keyword(s):  
Nutritional Status ◽  
Specific Volume ◽  
Agaricus Bisporus ◽  
Button Mushroom ◽  
Content Type ◽  
Sponge Cake ◽  
White Button Mushroom ◽  
Significant Difference ◽  
Protein Rich

Purpose The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers. Design/methodology/approach Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software. Findings Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05). Originality/value Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

scholarly journals ENRICHMENT OF CASING SOIL WITH FE AND SOY-FLOUR UNDER Pseudomonas INOCULATION ON YIELD AND QUALITY OF BUTTON MUSHROOM

2021 ◽  
Vol 8 (2) ◽  
pp. e5111
Author(s):  
Fereshteh Maknali ◽  
Abdolkarim Kashi ◽  
Reza Salehi Mohammadi ◽  
Ahmad Khalighi
Keyword(s):  
Soy Flour ◽  
Button Mushroom ◽  
Yield And Quality

Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus)

2019 ◽  
Vol 12 (4) ◽  
pp. 563-574 ◽  
Author(s):  
Beibei Li ◽  
Yang Ding ◽  
Xiuli Tang ◽  
Guoyi Wang ◽  
Shujuan Wu ◽  
...  
Keyword(s):  
Agaricus Bisporus ◽  
Storage Quality ◽  
Button Mushroom ◽  
White Button Mushroom

scholarly journals A Review: Bacterial Diversity, Physicochemical Factors and Quality of Compost for White Button Mushroom Cultivation

2020 ◽  
Vol 77 (2) ◽  
pp. 69
Author(s):  
Satish Kumar SINHA ◽  
Tarun Kumar UPADHYAY ◽  
Sushil Kumar SHARMA ◽  
Manju SHARMA
Keyword(s):  
Bacterial Diversity ◽  
Agaricus Bisporus ◽  
Bacterial Population ◽  
Bacterial Flora ◽  
Mushroom Cultivation ◽  
Button Mushroom ◽  
White Button Mushroom ◽  
Physicochemical Factors ◽  
Different Types

Composting is an aerobic biotic decomposition route that is governed by physicochemical and microbiological factors. The importance of bacterial flora throughout composting is well recognized. Though, diversity of the bacterial population during composting may differ with the composting material and nutrients content. Therefore, it is essential to study the different types of bacteria during the composting of various agricultural byproducts. The aim of this review is to evaluate the diversity of bacteria, physicochemical factors and quality of compost for cultivation of Agaricus bisporus (white button mushroom) for enhancement of better productivity.

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