Development of Oyster Mushroom Powder Incorporated Noodles with Wheat, Chickpea, and Corn Flour

Abstract

ABSTRACT The study aimed to develop noodles with the incorporation of varying degrees of oyster mushroom powder (0%, 5%, 10%, and 15% w/w). Proximate analysis (Protein, fiber, fat, ash, moisture content), cooking quality (cooking time, water absorption, cooking loss), water activity, color profile, and textural analysis along with hedonic 9-point scale test, JAR test, and purchase intent were carried out. Cooking time, water absorption, cooking loss, hardness, and redness of noodles increased with increment of oyster mushroom powder. Based on proximate analysis, noodles with 10% (w/w) oyster mushroom powder were better with ash (1.08%), protein (11.73%), fat (1.50%), fiber (1.09%), and total carbohydrate (48.48%). In sensory analysis, noodles with 10% (w/w) show overall liking score (>7). The optimum formulation was determined with 10% (w/w) oyster mushroom powder because it improved the noodle qualities. The product is unique in that it combines nutrition with instant cooking and a high level of acceptance.