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Coating mushrooms with Locust bean gum: Chemical Characterization

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Year: 2014
Present: پوستري
Paper Language: English

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Authors Coating mushrooms with Locust bean gum: Chemical Characterization

F Tadarokat - Islamic Azad University Sabzevar Branch,Iran
  A Bostan - Nanotechnology Department, Research Institute of Food Science & Technology, Mashhad, Iran
S. A Mortazavi - Food Science & Technology Department, Faculty of agriculture, Ferdowsi Uinversity, Mashhad, Iran.


Mushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution cycle. Hydrocolloids have been extensively used to coat fruit and vegetables to prolong shelf-life. Physicochemical responses and sensory qualities of button mushrooms (Agaricus bisporus) coated by Locust bean gum (LBG), glycerol and sodium borate was studies during storage. Whole mushrooms were dipped for 3 min in different concentrations (0.25 %and 0.5%) of loucost gum,glycerol (0.5% and 1%) and sodium borat (0 and 2%).They were kept at 3- 4 ◦C with 95% relative humidity and 25◦c with plactic cover package for 20 days. Each 5 days samples test for pH, total soluble solids (TSS), weigh loses, total sugar, reducing sugar and sensory quality


Agaricus bisporus; Locust bean gum; Shelf Life; Edible Coating

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Tadarokat, F; A Bostan & S. A Mortazavi, 2014, Coating mushrooms with Locust bean gum: Chemical Characterization, 1st international conference on indigenous gum and its application in the food industry, مشهد, پژوهشكده علوم و صنايع غذايي, the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Tadarokat, F; A Bostan & S. A Mortazavi, 2014)
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