Development and Characterization of Functional Button Mushroom Products

Abstract

newline The effect of two drying methods viz. freeze drying and cabinet drying for the development of button mushroom powder using carrier agents such as maltodextrin and soy protein isolate were studied. Results revealed that mushroom powders formulated with 20 per cent soy protein isolate using freeze drying technique has shown promising results which was further used for the development of noodles and cookies. Noodles were prepared using wheat flour, mushroom powder and chickpea starch in the ratio of 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and cookies using barley flour and mushroom powder in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 50:50 respectively. The developed products were stored for the period of two months at ambient temperature to ascertain functional, physico-chemical, bioactive, sensory parameters and microbial count. In the development of noodles, colour values a* and b*, crude protein crude fibre, ash content, phenolic content, antioxidant activity increased whereas L* value, moisture content, water activity decreased with increase in mushroom powder and chickpea starch. During the study, highest protein content (20.88 per cent), fibre content (7.46 per cent), ash content (1.88 per cent), phenolic content (17.09 mgGAE/g), antioxidant activity (0.20mg/ml) were recorded in treatment T4 (60:20:20::WF:BMP:CS) during 60 days of storage. Sensory evaluation revealed that the highest overall acceptability score of 7.60 was observed in treatment T2 (80:10:10:: WF:BMP:CS). Cookies developed using 50:50 ratio of barley flour and mushroom powder (treatment T5) was found to be better having highest crude protein content (29.34 per cent), ash content (3.05 per cent), phenolic content (70.09 mgGAE/g), antioxidant activity (1.61mg/ml) during 60 days of storage. Sensory evaluation revealed that the highest overall acceptability score of 7.50 was recorded in treatment T1 (90:10::BF:BMP). The microbial load during storage period was observed to be lowest in treatment T4 (60:20:20:: WF:BMP:CS) in