The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color o...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-11, Vol.922 (1), p.12054
Hauptverfasser:	Sadli, S, Saleha, S, Fiana, D, Misrahanum, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Color Drying Information processing Low temperature Luminous intensity Mushrooms Taste Tasting tests Temperature Texture Umami
Online-Zugang:	Volltext
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