Volume 6 • Issue 11 • 1000509 J Food Process Technol ISSN: 2157-7110 JFPT, an open access journal Open Access Research Article Singh and Lakshmi, J Food Process Technol 2015, 6:11 DOI: 10.4172/2157-7110.1000509 *Corresonding author: Virendra Singh, Department of Food Process Engineering, Vaugh School of Agricultral Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India,Tel: 0532 268 4781; E-mail: virendra.singh788@gmail.com Received September 11, 2015; Accepted October 06, 2015; Published October 12, 2015 Citation: Singh V, Lakshmi BK (2015) Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mix. J Food Process Technol 6: 509. doi:10.4172/2157-7110.1000509 Copyright: © 2015 Singh V, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Experiment was conducted at Research Laboratories of Department of Food Process Engineering, SHIATS, Allahabad to utilize the Sweet potato four and oyster mushroom powder for preparation of Tikki mix. The sweet potato tubers were brought from local market of Allahabad and oyster mushroom obtained from Department of Plant protection, SHIATS Allahabad and then tubers with sorted washed, peeled, sliced, blanched, dried and milled into four form. Sweet potato four contains less amount of protein, although rich in dietary fber content and carbohydrate, so a successful combination with oyster mushroom powder for Tikki mix production would be nutritionally advantageous. In this experiment Sweet potato four was blended with oyster mushroom powder in ratio of 94%, 88%, 82% with control 100% Sweet potato four. These were evaluated for sensory analysis that included color, favor, taste, texture and overall acceptability of SPF and mushroom powder Tikki mix and analyzed for chemical properties viz; moisture, protein, fber, fat and ash contents. On the basis of nutritional value T 2 was found high fber content than other samples and high score for over-all acceptability with containing of 88% sweet potato four. Thus, the product was found to be acceptable after the storage period. Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mix Virendra Singh* and Lakshmi BK Department of Food Process Engineering, Vaugh School of Agricultral Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India Keywords: Sweet potatoes four; Oyster mushroom powder; Standardization; Physic-chemical analysis; Sensory evaluation; Tikki mix Introduction Te sweet potato (Ipomoea batatas L.) belong to the Convolvulaceae or morning glory family. Sweet potatoes are good sources of vitamins C and E as well as dietary fber, potassium, and iron, and they are low in fat and cholesterol. Sweet potato, either fresh, grated, cooked and mashed, or made into four, could, with high potential for success, replace the expensive wheat four in making buns, chapattis (fat unleavened bread) and mandazis (doughnuts) [1]. Sweet potato four is used as a raw material for processing into other products. Mushroom is feshy, spore-bearing reproductive structures of fungi grown onorganic substrates and for a long time, have played an important role as a human food due to its nutritional and medicinal properties [2]. Mushrooms are a good source of protein, vitamins and minerals and are known to have a broad range of uses both as food and medicine. A high nutritional value of oyster mushrooms has been reported with protein (25-50%), fat (2-5%), sugars (17-47%), mycocellulose (7-38%) and minerals (potassium, phosphorus, calcium, sodium) of about 8-12%. Edible mushrooms are also rich in vitamins such as niacin, ribofavin, vitamin D, C, B1, B5 and B6. Sweet potato four contains less amount of protein, although rich in dietary fber content and carbohydrate, so a successful combination with oyster mushroom powder for Tikki mix production would be nutritionally advantageous. Shelf life encompasses both safety and quality of food. Safety and spoilagerelated changes in food occur by three modes of action: biological (bacterial/enzymatic), chemical (autoxidation/pigments) and physical. Te approach in the present study was to use sweet potato four in diferent proportions and important mushroom powder, analyze nutritional attribute and shelf life of Ready to use Sweet potato and mushroom Tikki mix [3]. Materials and Methods Te experimental studies were carried out in Research Laboratories of Department of Food Process Engineering, SHIATS, Allahabad. Te methodology adopted has been described under the below. Procurement of raw material Good quality of sweet potatoes without any bruises and other major ingredients that is fresh oyster mushrooms, spices, corn four and salt etc were purchased from local market of Allahabad. Experimental plan Te experimental plan used for the present research is given in Tables 1 and 2. Figure 1 shows the fow chart for the preparation of sweet potato four, Figure 2 shows preparation of Mushroom powder four and Figure 3 shows the fow chart for the preparation of sweet potato and mushroom Tikki mix. Table 2 shows the diferent combination of sweet potato four and mushroom powder for tikki mix preparation [4]. Preparation of sweet potato four: Figure 1 represents Process fow chart for preparation of sweet potato four Preparation of Mushroom powder four: Figure 2 represents Process fow chart for preparation of mushroom powder Preparation of sweet potato and mushroom Tikki mix: Figure 3 represents Process fow chart for sweet potato and mushroom Tikki mix Physico-chemical analysis for sweet potato and mushroom Tikki mix Moisture content: Te moisture content of the developed Tikki mix was determined by the method described AACC (200), Method no-44- 15 A, Journal of Food Processing & Technology J o u r n a l o f F o o d P r o c e s s i n g & T e c h n o l o g y ISSN: 2157-7110