Nutritious mushroom protein crisp – healthy alternative to starchy snack

Table 5 Moisture and oxygen content in % for Mushroom Protein Crisp after 1, 3, and 6 months of storage

	Condition	Sample	0 month	1 month	3 months	6 months	Gain in grams between 0 and 6 months
Moisture, %	23 °C, 50% RH	Plain	4.22 ± 0.48	4.46 ± 0.19	4.09 ± 0.11	5.28 ± 0.00	1.06 ± 0.48
	23 °C, 50% RH	Garlic-onion	4.74 ± 0.88	5.20 ± 0.19	4.99 ± 0.18	6.16 ± 0.12	1.41 ± 0.76
	37.8 °C, 85% RH	Plain	4.22 ± 0.48	5.99 ± 0.20	8.30 ± 0.23	11.78 ± 0.10	7.56 ± 0.38
	37.8 °C, 85% RH	Garlic-onion	4.74 ± 0.88	6.54 ± 0.06	8.60 ± 0.35	12.52 ± 0.00	7.78 ± 0.88
Oxygen, %	23 °C, 50% RH	Plain	0.06 ± 0.01	16.55 ± 2.90	20.60 ± 0.42	20.9 ± 0.00	20.84 ± 0.01
	23 °C, 50% RH	Garlic-onion	0.13 ± 0.13	17.75 ± 3.04	20.60 ± 0.42	20.9 ± 0.00	20.77 ± 0.13
	37.8 °C, 85% RH	Plain	0.05 ± 0.01	18.05 ± 3.18	19.75 ± 0.49	15.40 ± 4.81	15.35 ± 4.82
	37.8 °C, 85% RH	Garlic-onion	0.03 ± 0.01	19.05 ± 1.91	19.80 ± 0.42	15.45 ± 3.89	15.42 ± 3.88

Values with the same capital letter within plain and garlic-onion samples at the same treatment conditions are not different (α = 0.05). Values with the same lowercase within the same sample and different treatment conditions (i.e., 23 °C, 50% RH and 37.8 °C, 85%) are not different (α = 0.05). The CO₂ concentration in the head space was found to be below detection limit during the entire storage experiment

ISSN: 2661-8974