Comparative Study on Organoleptic Characteristics of developed Momos from Fresh and Dried Mushroom

Anjali Verma; Dr.Vishakha Singh

Volume : IV, Issue : V, May - 2015

Comparative Study on Organoleptic Characteristics of developed Momos from Fresh and Dried Mushroom

Anjali Verma, Dr. Vishakha Singh

Abstract :

Mushrooms are edible fungi and assume considerable importance in the human diet as they are highly rich in protein and also non–starchy carbohydrates, dietary fiber, minerals, and vitamin–B and are quite low in fat value. Therefore, they form an important constituent of a diet for a population suffering from atherosclerosis. But, when mushroom comes to fungi origin, many people are apprehensive and reject mushroom as a part of their diet. Therefore, its addition or incorporation on traditional foods is not only an effort to enhance the acceptance of mushroom among common people but it can be produce new food at commercial level. Organoleptic evaluation of prepared momos revealed that fresh mushroom momos had better organoleptic characteristic than dried mushroom momos and control sample. The various studies show that the productions of mushroom are not completely utilized because of incomplete knowledge of its use. So, this type of research is a remarkable step in the context of development of enrichment in our daily diets.