Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom ( P. ostreatus ) powder composite chips

Abstract

In the present study, wheat chips enriched with mushroom powder (MP) were produced using Central Composite Rotatable Design (CCRD). The effect of MP rate and cooking conditions on some physicochemical, biochemical, textural, and sensory properties of chips were investigated. Numerical optimization was performed separately to determine the best MP ratios and cooking conditions for three cooking methods (frying, baking, and microwaving). Then the predicted data produced from the model validated with experiments. The results showed that microwaving was the most suitable method for preserving some nutraceutical value of enriched chips, and MP increased the total phenolic content (TPC), antioxidant activity, and protein value of all samples. Besides, with its use in fried chips, the oil content was reduced by up to 37.07% compared to control. In conclusion, MP can be used up to about 37% in the production of the chips with its superior functional and nutritional properties. Practical applications Although chips were consumed in large quantities, they are snack foods that have a bad reputation for their nutritional value. Today, consumers want to turn to healthier foods without changing their existing eating habits. Enriching snack foods without impairing their sensory properties can solve this paradox. In this study, the addition of MP to chips produced from WF was handled with different cooking methods. The results showed that MP could be used safely in many snack foods, not just chips.