Effect of drying temperature on color and desorption characteristics of oyster mushroom
At the present time, thanks to the fact that the importance of mushrooms for the human nutrition and health has come to be understood, there has been an increase in the interest in fungiculture (Politowicz et al., 2018). Pleurotus ostreatus (the oyster mushroom) is the second most cultivated mushroom after Agaricus bisporus; and it, besides its economic and ecological value, has medical aspects too (Usami et al., 2015). Some researchers have stated that with the hypoglycemic and antithrombotic activities it stops tumor cell growth and inflammation, lowers the concentration of blood lipids, prevents high blood pressure and embolism and that it has antimicrobial activities. Due to its low amount of fat, it is recommended as a dietary food (Chang & Miles, 2004). Jwanny et al. (1996) has asserted that as a solution to the problems stemming from the excessive consumption of animal products made up of high cholesterol and saturated fat, especially in developed countries, the diet must be immediately and radically changed, and it can be ensured through herbal products and mushrooms specifically.