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The present study aimed at the formulation of pickled product, incorporated with and without mustard oil; vinegar and salt were used as preservative. The products have been evaluated for sensory attribute i.e color, flavor, texture, taste and overall acceptability, (MOVS) formulated pickle found to be excellent and have higher score 5.7, 6.5, and 7.0 for color, flavor, and overall acceptability. It was found that the polysaccharide content and pH were decreased during processing, and significant difference (P>0.05) was found in moisture content Figure 4. The microbiological studies revealed that total viable counts (bacteria) were high in (SWVS) formulated pickle as compared to (MOVS) respectively. Storage studies demonstrated that pickles stored successfully for 90 days at ambient temperature (26±4C) without any significant change in the quality attributes of the (MOVS) pickle. Furthermore, microbiological analysis demonstrated the presence of Escherischia coli and Lactobacillus bacteria in pickled products.

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This Study aimed to investigate the rehydration ratio, temperatures, times, amount of leaching of polysaccharide content and storage (CFU) of A. auricula-judae mushroom. Five rehydration temperatures (25, 40, 60, 80 and 100°C) and the water immersion time (10, 20, 30, 40, 50, 60 minutes) were used. The highest rehydration ratio 9.53%as observed in the soaking temperature of 100 • C whereas the lower rehydration ratio 5.65% obtained at 25 • C correspondingly. Whereas the polysaccharide content result revealed that maximum loss found 12.62% soaking temperature of 100°C for 60min while a minimal loss, 4.23% at soaking temperature of 60°C for 30 min. Monosaccharide composition was analyzed via gas chromatography it showed the polysaccharide composed of glucose, galactose, rhamnose, mannose and arabinose. Highest overall viable count of bacteria ranges from 2.5 x10 5 cfu/g to 6.75 x10 7 cfu/g. However, the effect of time and temperature on the rehydration found to be significant (P>0.05).

Water-soluble polysaccharide was isolated from Poria cocus by enzyme-assisted method using orthogonal methodology. By single factor test and orthogonal group, the extraction conditions of watersoluble polysaccharide were investigated, such as liquid-solid ratio, temperature, time and pH. The optimum conditions for single factor were as follows Enzyme concentration (%), Extraction temperature oC, Extraction time/h, Extraction pH. The result revealed that 2% complex enzyme, remained most important factor of polysaccharide extraction, followed by temperature and pH. The liquid-solid ratio was 1:50, temperature was 40°C, time was 3.0 h, and pH was 5. The highest extraction rate of crude polysaccharide remained 4.14%. Results indicated that the complex-enzyme assisted remained best technique for extracting polysaccharide from P. cocus. It proved to be as highly effective as well as energy and time saving extraction techniques.