Gormley, T. R. (Thomas Ronan)T. R. (Thomas Ronan)GormleyWalshe, P.E.P.E.Walshe2015-09-072015-09-071986The Mushroom Journalhttp://hdl.handle.net/10197/6904Processed mushrooms must be blanched so that they will retain an acceptable white colour. However,. This can lead to a weight loss of between 20 and 30 per cent, which is bad economy for the processor. Research at Kinsealy Research Centre has come up with some solution for this problem. Breading of unblanched mushrooms prior to freezing is one. Another successful technique is to treat mushrooms with xanthan gum prior to blanching in the case of frozen or canned mushrooms.enXanthan solutionWeight conservationProduct qualityJournal Article1673873912015-08-28https://creativecommons.org/licenses/by-nc-nd/3.0/ie/