Influence of addition of mushroom powder to semolina on proximate composition, physicochemical properties and some safety parameters of material for pasta production

Abstract

The aim of this work was to compose a mixture of semolina fortified with 2.5–10 % of dried mushroom powder (Lion's Mane (L), Maitake (M), Reishi (R), and Enoki (E)) which will have good potential to be used for making pasta. The supplementation of durum flour with dried mushroom led to an increase in the content of ash, fat, carbohydrate, and in some cases protein in the studied mixtures. However, the increase in the amount of protein in the supplemented semolina was not correlated with an increase in the level of gluten proteins; on the contrary, the addition of the fungus reduced the amount of gluten content, whereas gluten index values were at a satisfactory level in all tested samples as normal gluten strength (GI = 30–80 %). A decrease in L*(brightness) and b* (yellowness) was observed after the semolina supplementation (the greatest decline in R samples). All studied mixtures of semolina with dried mushrooms were safe in terms of their microbiological quality and the absence of heavy metal contamination.