Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread (original) (raw)
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Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom
American Journal of Food Technology, 2015
Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulations were evaluated for polyphenols, namely flavones and isoflavones. Wheat flour and wheat bread were used as control samples. Extraction of polyphenols was done using ethanol as a solvent and analyzed using gas chromatographmass spectrometry. It was not possible to make bread with 15% mushrooms. Quantities of different flavones and isoflavones evaluated increased significantly (p<0.05) with increasing supplementation of mushroom flour in wheat flour. Composite breads were also observed to have higher contents of flavones and iso flavones as compared to bread prepared from wheat flour only. Composite flour with 15% mushrooms had highest quantities of flavones and isoflavones while composite bread with 10% mushroom flour had significantly higher (p<0.05) levels of these compounds. Caffeic acid was the most abundant amongst all the flavones analyzed in wheat mushroom blends while genistein was the most abundant isoflavone. Flavones and isoflavones in human nutrition protect against oxidative stress and also provide medicinal properties such as antimicrobial, antiviral and anticancer benefits. Pleurotus mushrooms are a good source of these important compounds hence incorporating them in daily diet like bread would ensure constant supplementation for improved health and nutrition.
Fortification of Wheat Bread Using Mushroom Journal
The research was conducted in different laboratories of Faculty of Agro-Industrial and Food Process Engineering, Dinajpur and in Institute of Food Science and Technology, BCSIR, Dhaka, Bangladesh. Locally collected fresh mushroom were cleaned with hot water containing 3% salt and 0.01% citric acid at 100°C for 3 minutes. Then they were chopped into small pieces and dried at 33±2° for 48 hours up to 9-10% moisture level. The dried mushrooms were grounded to make powder. Three samples of bread were prepared incorporating 5%, 10% and 15% mushroom powder and another sample containing no mushroom powder was collected from market. The composition of mushroom powder and bread prepared incorporating various levels of mushroom powder were analyzed to determine the effects of various levels of mushroom powder in nutritional constituents and consumers' acceptability. The bread containing 5% mushroom powder showed significantly better result for texture and overall acceptability variables of consumer acceptability. In case of nutritional composition, the bread with 5% mushroom powder (content 16.04% moisture, 10.07% protein, 9.20% fat, 1.82% ash and carbohydrate 62.87%) was better than bread with no mushroom powder (17.31% Moisture , 9.46% Protein, 9.10% Fat, 1.63% Ash and 62.50% Carbohydrate) but bread with 10% (9.36% moisture, 10.74% protein, 9.73% fat, 2.01% ash and carbohydrate 58.16%) and 15% (17.54% moisture, 11.40% protein, 10.10% fat, 2.20% Ash and 58.76% total carbohydrate) mushroom powder. By considering both nutritional composition and consumer acceptability, it was concluded that bread with 5% mushroom powder was the best sample having highest consumer acceptability. It was also observed that addition of more than 10% mushroom powders affect the baking quality and acceptability of the bread adversely.
Journal of Food Science and Technology, 2018
Pleurotus ostreatus is an edible mushroom with significant nutritional properties and highly valuable protein concentrates can be obtained from its fruit bodies. Functional properties of flours and protein concentrates derived from 3 Pleurotus ostreatus strains (PCM, POS and hybrid PCM 9 POS) were evaluated in this investigation. Fruit bodies were produced on wheat straw substrate, flours were obtained from dried and grinded fruit bodies and protein concentrates were extracted from flours by alkaline solubilization. For all 3 strains, pale yellow flours were obtained and protein concentrates showed a grayish brown color. Flour bulk densities ranged from 0.52 to 0.64 g/mL, a higher value than those for protein concentrates, i.e. 0.30-0.35 g/mL. The highest water absorption capacities (WAC) were observed for flours (300-418.8%) while protein concentrates presented higher oil absorption capacity (OAC) (173.3-214.1%). Flours and protein concentrates presented a minimal gelation concentration of 2%. Protein concentrates showed a higher foam capacity formation (FC) at pH 8. Likewise, flours and protein concentrates presented higher foam stability (FS) at alkaline pH (8 and 10). Emulsion activity index (EAI) for flours ranged from 3.96 to 26.68 m 2 g-1 whereas for protein concentrates ranged from 1.55 to 10.28 m 2 g-1. These results indicate that flours and protein concentrates from P. ostreatus have remarkable functional properties, valuable in food industry where foaming and emulsifying properties are required.
2021
Regular consumption of dietary fibre (DF) has been proven to reduce the risk of non-communicable diseases which lead to the rising demand for DF-enriched products. The study aims to investigate the effect of Pleurotus sajorcaju powder (PSP) incorporation on the nutrient composition, sensorial acceptability and glycaemic index (GI) of the developed tortilla. Four tortilla formulations with different levels of PSP (0%, 5%, 10%, and 15%) to replace wheat flour partially were prepared. The concentration of protein in control tortilla was 8.26% and increased to 9.31, 9.72 and 10.60% when incorporated with 5, 10 and 15% PSP, respectively. Both the 10% and 15% PSP tortilla (12.00% and 13.62%) were found to be significantly higher than the control tortilla in total DF. The β-glucan content was the highest in the tortilla with 15% PSP added (1.21%). In sensory evaluation, the tortilla fortified up to 15% PSP was apparently well accepted by the sensory panelists. Control tortilla had an inter...
Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 – 8.74mg/100g and 3.13 – 5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.
KSBB Journal, 2016
The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gummi-ness, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.
Quality Evaluation of Bread Enriched With Mushroom Powder
IOSR Journals , 2019
Bread samples were produced with 5 % and 10 % mushroom powder separately and bread without mushroom served as the control. The bread samples were analysed for functional properties, nutrient composition, and sensory qualities. The samples were stored for 6 days (28 o C ± 2) and the total fungi and total bacteria of the fresh samples were determined andduring storage at every 48 h. Data generated was subjected to analysis of variance (P ˂ 0.05) while means were separated by Duncan multiple range tests. Results showed that there was no significant difference in the specific volume and bread weight of the mushroom samples and the control. The protein, ash, fat, crude fibre and moisture content increased while carbohydrate decrease with increased percentage of mushroom. The control had the lowest moisture (16.50 %), crude protein (9.28 %), crude fat (14.70%), crude fibre (0.89) and ash content (1.75 %). There was no bacterial growth in the samples at the end of the experiment while total fungi count was 2.0 × 10 2 for 5 % containing mushroom bread and 8.0 × 10 2 for sample containing 10 % mushroom. There was no detectable fungal growth in the control. The mushroom bread samples were not significantly different in colour, aroma and texture from the control but were significantly different in taste and overall acceptability. Addition of mushroom to bread for the purpose of enrichment and with acceptable sensory quality and meaningful shelf life could be achieved at a level not exceeding 10 %.
Food chemistry, 2017
The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI=49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial p...
2012
Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter biscuit formulated with 6% PSC powder significantly (p≤ 0.05) recorded the highest protein content (6.94%) as compared with control (6.50%). Meanwhile, the addition of 2% PSC powder in biscuit does not affect the fat content (20.71%) compared with control (20.52%). Both biscuits containing 4% and 6% PSC powder recorded 5.34 g/ 100 g and 5.52 g/ 100 g total dietary fibre (TDF), respectively and significantly higher (p≤0.05) than control biscuit (4.84 g/ 100 g). Biscuits formulated with 4% and 6% PSC powder had significantly higher β-glucan concentration at 0.72 and 0.79 g/ 100 g than control biscuit (0.66 g/ 100 g). In the sensory evaluation, biscuits incorporated with 2% PSC powder had the...
Revista Cubana de Quimica, 2021
The use of Pleurotus mushrooms in the formulation of industrialized foods is not fully exploited. This study was conducted to investigate the effects of wheat flour (WF) substitution with 10 % of oyster mushroom (Pleurotus ostreatus) flour (POF) on the nutritional and antioxidant properties of cookies. Proximal composition, phenolic content, and DPPH radical scavenging activity were determined in flours and cookies. Results showed that the contents of crude protein, ash and fiber of supplemented cookies were higher than that of control cookies (P< 0,05). Furthermore, fortification of P. ostreatus flour improved the functional quality of cookies by significantly enhancing the phenolic contents (736 ± 42,07 in POF vs. 232,1 ± 15,50 µg tannic acid equivalents/g in WF cookies) and DPPH antioxidant activities (58,34 ± 1,65 in POF vs. 9,61 ± 2,07 % in WF cookies) (P< 0,05). 439 Thus, enriched cookies could provide the consumers a novel cereal-based product with healthpromoting benefits.