Effect of Temperature and Time on Beta Glucan Content and Characteristic of Dried Split Gill Mushroom

Abstract

The objective of this research is to study the effect of temperature and time on beta glucan for maintains the beta glucan content and characteristic of dried split gill mushroom. The experiment was carried out based on 3x3 factorial experiments in CRD. The temperature and time of drying process were tasted at 50, 60 and 70 degree celsius and 6, 8 and 10 hours respectively. The drying process of split gill mushroom at 70 degree celsius for 6 hours resulted in the highest content of beta glucan, that was 54.12 ± 0.75 g (dry weight). The water activity (a_w) was 0.27 ± 0.08. The moisture was percent 5.79 ± 2.16 g (dry weight). The color value L*, a* and b* of this condition were 63.26 ± 1.14, 5.76 ± 0.27 and 20.52 ± 0.79, respectively. However, the drying process at 50 degree celsius for 6 hours showed the lowest content of beta glucan. The present study suggests that the appropriated temperature and time for drying process would be better for preserving beta glucan content in food preservation using drying process.