Author(s):

Tarun Kumar, Samsher, Suresh Chandra, Neelesh Chauhan, Gopal Singh and Vaishali

Abstract: Soups are commonly used as appetizers but also as main course by the diet-conscious. Good quality ready-to-make mushroom soup powder of three formulations (labeled as M40, M50 and M60) were prepared during this experiment using fresh mushroom powder produced from oyster mushroom dried in the hot air oven. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated using chemical methods as well as modern highly sophisticated machines like GC-FID, ICP-MS, LCMS/MS, UPLC-DAD and UPLC-FLD. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that M60 sample shows better nutritional as well as overall acceptability score as compare to M40 and M50 sample. This is due to addition of more percentage of mushroom powder increases its nutritional quality of the soup samples. All the data were analyzed using CRD design of ANOVA and were found to be significant at p<0.05 level of significance.

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