Product Development of Bottled Brine Bolete of Sam Ruean Sub district, Bang Pa-in District, Phra Nakhon Si Ayutthaya Province
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Abstract
This study aims to develop a bottled brine bolete (Phlebopus colossus (R. Heim) Singer), to determine the antioxidative properties and to study the shelf-life of the developed product. A bolete grown in Sam Ruean sub district, Bang Pa-in district, Phra Nakhon Si Ayutthaya province is usually sold in the form of fresh mushroom and distributed during its season only. Therefore, the communes preferred to develop a bottled brine bolete, which is a high-value product with extended shelf-life and could be distributed all year round. According to the study, the effect of different brine concentrations (1, 1.5 and 2%) on the properties of the processed mushrooms was examined. The results showed that the total phenolic content and antioxidative properties of the bottled brine bolete were slightly decreased with increasing of the brine concentrations. The 1% brine bolete remained the most value of the total phenolic content and antioxidant activity (42.09% and 74.49% compared with the fresh mushroom, respectively). Moreover, the product might be stored at the room temperature for at least six months without any microorganisms. After the training course of a bottled brine bolete processing, the communes could apply this research knowledge to their work which can increase their family income.
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References
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