Vacuum Impregnation of Ascorbic Acid and Calcium Lactate Improves Quality Attributes and Functionality of White Button Mushrooms

Figure 1

Response surface plots showing the variation in (a) water loss (WL), (b) solute gain (SG), (c) ascorbic acid (AA), (d) titratable acidity (TA), (e) colour change (CC), (f) texture (TE), and (g) pH with vacuum pressure (VP) and salt concentration (SC) in whole button mushroom (solution temperature (ST) of 45°C and immersion time (IT) of 60 min).

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