Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties

Abstract

Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in complex carbohydrate, vitamin-B but deficient in proteins especially lysine and threonine leading to low biological value of the product. The present study was conducted to prepare a nutritionally enriched macaroni by supplementing semolina with white button mushroom. The fresh mushrooms are a rich source of proteins having most of the essential amino acids in good proportions, thus, can be a better option for nutritional enrichment of pasta with 10 to 30% supplementation. The mushroom fortified pasta showed better antioxidant activity of 11.14 percent as compared to 5.61% in control with phenol contents ranging from 0.559 to 0.660% with increased mushroom fortification. A gradual increase in moisture content, carbohydrates was also noticed with decreased crude fibre, crude protein, and fat as well. The SEM study and rheological properties showed the clear picture of protein network, a smooth outer surface, and significant increase in chewiness and springiness that resulted in a desirable mouthfeel during eating. Therefore, on the basis of sensory and rheological properties of mushroom supplemented pasta, the ratio of 80: 20 was found to be the best and thus optimized for development of nutritionally enriched macaroni.