Author(s):

Sunita Kumara Kamal and Dilip Kumar Pandey

Abstract: The study the effect of three value added products developed from fresh oyster mushroom. (<em>Pleurotus Florida</em>) <em>viz</em>. Mushroom Pickles [one and half kg fresh mushroom, (0.05%) KMS, (0.4%) citric acid, salt (90 gm), black mustard seed powder (35.0 gm), turmeric powder (20. 0 gm), red chili powder (10 gm), cumin seed powder (5 gm), Carmon seed (10 gm), Kalonji (50 gm), turmeric powder (20 gm), mustard oil (200 ml) and salt], mushroom dry powder [ fresh Oyster mushroom (1 kg), KMS (0.06%), citric acid 0.4%], Mushroom Bari [ fresh mushroom (1kg), Urad dal (500 gm), ginger (50 gm), red chili (1tsp), black pepper (1/2 tsp), green chili (50 gm) and salt according to taste ].The study was conducted on 30 selected farm women randomly of age group 20-45. Only female sex group was participated in experimental study of adopted village of Palamau district (Jharkhand). The organoleptic quality of value added mushroom products were determined by score given for sensory characteristics such as coluor, flavor, taste, texture and general acceptability of by selected panel member on three developed value added products. In acceptability test the equivalent score for general acceptability above 85% in three value added products that indicates the product has been liked very much even by farm women, for whom these products were developed.

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