Mushroom Flour Research Articles

Utilization of button mushroom (Agaricus bisporus) powder to improve the physiochemical and functional properties of cookies

The objective of the current research was to develop nutritionally enriched cookies by combining protein-rich mushroom flour (MF) with barley flour (BF).

Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

The purpose of this study is to produce and evaluate qualitatively, instant noodles from wheat, rice and mushroom flour blends. A composite flour of wheat and rice flours (90:10) was obtained as the best blends after a preliminary sensory evaluation and substituted with 10, 20, 30, 40 and 50 % mushroom flour coded as WRM1 (90:10), WRM2 (80:20), WRM3 (70:30), WRM4 (60:40), WRM5 (50:50) and commercial noodles (Indomie) served as the control. The formulated blends were used to produce instant noodles. The instant noodles were analysed for proximate composition, micronutrients (vitamin B1 , B2 and B3 , iron, potassium, and phosphorus) microbial quality, cooking characteristics, sensory qualities and functional properties of the flour blends using standard procedures. Results showed that mushroom flour increased the crude protein (9.49-15.39 %), ash (1.39-5.31 %), crude fiber (1.50-5.40 %), moisture content (7.92-14.48 %). It, however, decreased the fat (0.5-1.50 %) and carbohydrate content (58.42-77.45 %). Potassium and vitamin B3 were identified as the predominant micronutrients in the instant noodles samples and increased with level of mushroom addition. Sample WRM1 (90:10) with 10% mushroom flour had the highest mean for all sensory attributes (taste, colour, appearance, texture and overall acceptability) compared to other samples. The total viable count ranged from 4.3 x 102 (control) to 1.78 x 103 cfu/g in sample WRM4 (60:40). Thus, mushroom flour could be incorporated into instant noodles to obtain an acceptable product rich in dietary fiber, protein, ash, vitamin B3 and potassium but low in fat and carbohydrate.

Natural flavoring formulations of straw mushrooms and quality test with variations in temperature and drying time

Mushrooms contain a substance known as glutamic acid, that produce a savory taste which has the potential to be developed into a natural flavoring. The research began with the determination of amino acid levels in three phases of harvesting straw mushrooms, namely: the egg phase, the bud phase and the adult phase, by using High Performance Liquid Chromatography which aims to determine the harvesting phase with the highest glutamic acid content. The test results of amino acid levels showed the adult phase contained the highest glutamic acid levels of 49.08 mg/g. Furthermore, the manufacture of straw mushroom flour was performed with temperature variations of 60° C and 70° C and drying times of 6, 7 and 8 hours. Then the flavoring formulation was completed by mixing mushroom flour and other dry additives namely shallots, garlic, white pepper, tapioca flour, salt and sugar. The resulting flavoring test is conducted using a description test by assessing the sensory properties of natural flavorings, namely color, aroma, taste and texture. Based on a panelist rating, F2 (60°C, 7 hours) has the best score for color (3.88) and aroma (3.32). F5 (70°C, 7 hours) has the best score for taste (3.24) and F1 (60°C, 6 hours) has the best score for texture (2.08). The conclusion of this study is that mushrooms have a very high potential to be deformalized into natural flavorings, as well as the natural flavoring quality parameters of mushrooms is influenced significantly by temperature parameters and drying time

The effect of variation concentration white oyster mushroom flour for quality yogurt mushroom taro synbiotic during storage

Yoghurt was probiotic drink fermented by Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus. The source of prebiotics was 0.5% taro flour from a previous studied. This studied aims to investigate the effect of variations concentration of white oyster mushroom flour on the quality of synbiotic mushroom taro yogurt during a storage period of 4 weeks. The mushroom flour was added with a concentration of 0%; 0.10%; 0.20%; 0.30%; and 0.40%. The results for the concentration factor of white oyster mushroom flour and storage time had significantly different (p<0.05), namely the viscosity test, total lactic acid titrated, pH, viability lactic acid bacteria, and organoleptic tests. The results for the best mushroom taro yogurt, namely 0.01% white oyster mushroom flour, produced a valued that was not significant with previous studied. The results of the antioxidant test for the mushroom taro yogurt was very weak (ES50 807.50 ppm). There was an increase in dietary fibre content (0.11%), a decrease in total fat content (0.04%), an increase in protein content (0.24%), decrease in moisture content (0.5%), and increased levels of total carbohydrates (0.30%) from mushroom taro yogurt. The results of the quality test of mushroom taro yogurt was in accordance with Indonesian National Standard.

Organoleptic and chemical properties test on cookies made from Mocaf and oyster mushroom flour

The purpose of our study was to characterize the quality of oyster mushroom flour dried using the hybrid fluidized bad dryer with a UV lamp. Making cookies was implemented by oyster mushroom flour and modified starch flour called mocaf. Methods in our study using Completely Randomized Design with comparision modified starch flour (mocaf) and oyster mushroom flour (100% of mocaf flour; 95% of mocaf flour and 5% of oyster mushroom flour; 90% of mocaf flour and 10% of oyster mushroom flour; 85% of mocaf flour and 15% of oyster mushroom flour; 80% of mocaf flour and 20% of oyster mushroom flour; 75% of mocaf flour and 25% of oyster mushroom flour. Water content, fat content and fiber content were analyzed as chemical properties of cookies. Organoleptic test was designed by 25 panelists using hedonic test to characterize sensory properties. The results showed that chemical properties consist of water content about 3.3 - 7.1%, fat content about 20.65 – 28.9%, fiber content about 3.03 – 6.55%. Observations on aspects of physical properties carried out by organoleptic tests on the parameters of taste, color and aroma through the Kruskal Wallis test showed no effect. In the texture parameter of cookies products, the variation in the amount of mocaf flour and oyster mushroom flour treatment has an effect.

Assessment of the Anti-Nutritional, Functional and Microbiological Properties of Instant Breakfast Cereals from Yellow Maize (Zea mays), Sesame (Sesamum indicum) and Oyster Mushroom (Pleurotus ostreatus) Flour Blends

Orngu Africa Orngu and Ifeoma Elizabeth Mbaeyi-Nwaoha Composite flours were processed from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the breakfast cereal

White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing

White oyster mushrooms (Pleurotus ostreatus) can be used as fillers sausages mix because the physical properties of chewy like meat and high fiber content. The main raw material of sausages is meat, so that rejected layer chicken meat can be used even though it has low quality of the meat and less liked by the consumer, however, as a food ingredient it still has potential to improve the quality. Therefore, to improve the quality and preferences of the consumer, it is necessary to innovate processed into sausages with the addition of a fiber source, namely white oyster mushroom flour. This study aims to examine the use of white oyster mushroom as a source of dietary fiber in sausage processing. The research materials used were white oyster mushrooms, rejected laying hens and spices. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 3 replications, which included: without the addition of white oyster mushroom flour P0 (0%), the addition of oyster mushroom flour at the level of P1 (5%), P2 (10%), P3 ( 15%). Data were analyzed based on analysis of variance using Statistical Analysis System (SAS–Software). The results showed that the level of white oyster mushroom flour increased the organoleptic value of color, aroma and texture significantly (P&lt;0.05). The addition of white oyster mushroom flour was also higly significant (P&lt;0.01) in increasing the crude fiber content of sausages. It can be concluded that cooking loss was higher in line with the level of white oyster mushroom flour. But not on the value of water holding capacity. The higher the level of white oyster mushroom flour, the higher the crude fiber of the sausage. In general, the quality of sausages meets the Indonesian National Standard (SNI 3820 - 2015), interms of normal organoleptic value.

Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

BackgroundThe import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC). These products’ high prices worsen the risk of malnutrition and food insecurity among rural and resource-poor populations. This study aimed at substituting the imported wheat flour with less expensive local cassava flour fortified with oyster mushroom flour in order to mitigate the nutritional crisis in the region.MethodologySeries of experiments were conducted by substituting wheat flour with cassava flour at proportions of 10–25% to find the optimal combination. In addition, oyster mushroom flour (2.5–10%) was added to the composite flour to compensate for nutrient deficiencies of cereals and tuber crops. The overall aim was to identify the optimal wheat–cassava–mushroom combination, improving the nutritional value of breads while keeping their physico-chemical and organoleptic properties.ResultsResults showed that 0–10% mushroom flour increased bread protein from 19.63 to 22.66%. Besides, 7.5% mushroom flour allowed rising the bread calories from 311.8 to 354.5 kcal, and the dry matter from 77.33 to 87.86%. The wheat substitution for cassava fortified with mushroom flour negatively affected the bread volume, color and taste (p < 0.001). However, other organoleptic features remained unchanged. The different breads were microbiologically stable for bacteria, but susceptible to fungal attacks.ConclusionThis study recommended 5–15–80% and 10–10–80% mushroom–cassava–wheat composite flour for better bakery results, good consistency and high protein and energy contents, for improving the nutritional status of populations in the tropical non-wheat producing regions such as DRC. Efforts are necessary to improve the taste and color of the mushroom-fortified bread to increase its uptake and competitiveness in the local markets.

UJI SENSORIS PADA PENGEMBANGAN PRODUK MINUMAN OLAHRAGA BERBASIS JAMUR TIRAM DAN UBI JALAR

Sensory Evaluation on Sport Drink Development Product Based on Oyster Mushroom and Sweet Potato Background: sports drinks are consumed to improve of athlete's performance. Sport drink based on oyster mushroom has the potential to be develop. Purple sweet potato and Cilembu are a source of carbohydrates, sodium, potassium, and antioxidants. The development of sports drink based on oyster mushrooms and sweet potatoes is carried out to produce sports drink that are more organoleptically acceptable and in accordance with the requirements of sports drinks. Objective: this study aims to determine the sensory evaluation of a sports drink product formula based on oyster mushrooms and sweet potatoes. Methods: this research was a laboratory observational study through the stages of flour process, analysis of nutrients (proximate, sodium, and potassium), formulation products and organoleptic tests. The product formulation consists of oyster mushroom flour, purple/ cilembu sweet potato flour, water, NaCl, and sugar/ maltodextrin. Sensory tests were carried out on 31 semi-trained panelists at the Dietetic/ Culinary Laboratory of Universitas Respati Yogyakarta by assessing the color, aroma, taste, viscosity, and overall. Data were analyzed using Mann Whitney test. Results: the formula made from cilembu sweet potato flour was preferable to purple sweet potato flour. Sugar produce the preference better than maltodekstrin. Products with oyster mushroom flour, cilembu sweet potato flour, water, NaCl, and granulated sugar are more sensory accepted in the development of sports drink products and in accordance with the requirements of sports drinks. Conclusion: products made from oyster mushroom flour, cilembu sweet potato, water, NaCl, and sugar are more sensory acceptance.

Characteristics of Dry Carrot Noodle (Daucus carota L) with Proportion of Wheat Flour and White Oyster Mushroom Flour (Pleurotus ostreatus)

Dry noodles are food processed products made from wheat flour with or without the addition of other food ingredients with a moisture content of around 8 to 10%, this product is very popular with the public. This study studied the effect of the proportion of white oyster mushroom flour with wheat flour on the characteristics of dry carrot noodles. The proportions given include; 100% wheat flour, 20% mushroom flour with 80% wheat flour, 40% mushroom flour with 60% flour, 60% mushroom flour with 40% wheat flour, 80% mushroom flour with 20% wheat flour, and the proportion of mushroom flour 100 %. The experimental design used a single randomized block design, then statistical analysis was performed using ANOVA and further test of BNJ 5%. The results showed that the proportion of mushroom flour with wheat flour had a very significant effect on cooking loss, physical color redness, moisture content, protein content and color sensory tests, aroma, texture, and taste on dry carrot noodles. Also had a significant effect on physical texture and beta-carotene levels, and had no significant effect on lightness and yellowness on the physical color test. The best treatment in making dry carrot noodles is the proportion of 20% wheat flour with 80% mushroom flour, which shows the results of the analysis of cooking loss (6.46%), lightness (15.76), redness (-2.4), yellowness (4.95). ), physical texture (1.57 kg/cm2), water content (50.82%), protein content (15.45%)and organoleptic test for color 3.67 (neutral ), aroma 4.00 (like), texture 3.33 (neutral), taste 3.67 (neutral).

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF SOME PROTEIN SOURCES

Nine ingredients protein sources were examined: milk protein, whey protein, Pleurotus mushroom flour, pea protein, corn protein, soy protein, oat protein, hemp protein, sea buckthorn protein in comparison with wheat flour (as control). They were subjected to physicochemical (protein, fat, ash, carbohydrates, aminoacids contents and digestibility) and functional analyzes (water absorption capacity, oil absorption capacity, foaming property and foam stability, gelling property for mixtures of 10% protein ingredient in water, emulsification capacity). The water absorption capacity ranged from 0.54-3.22 WHC. The highest oil absorption capacity was identified for milk protein sample 1.07 WHC (g oil/g sample). The foaming capacity ranged from 0% for hemp protein sample to 91.5% for milk protein sample. The emulsification capacity varied from 69.23% for the corn protein hydrolyzate sample to 54.69% for oat protein sample. Protein ingredients have different functional properties which determine their behaviour in food systems and based on which they can be used in different food applications, for improving the protein content of food products

Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour

SummaryThe effect of incorporation of 7.5% (hydrated 50/50 w/w) and 10% (hydrated 70/30 w/w) of Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) flours as partial replacers of fat and salts (sodium chloride and phosphates) on physicochemical properties, microbiological and sensory properties of pâté was studied during cold storage. Mushroom flours increased moisture, dietary fibre and protein contents improving the nutritional value of pâtés. Mushroom flour influenced the colour parameters, especially Ab, and gave harder pâtés in 10% mushroom flour addition. Sensorially, the odour and taste of 7.5% of mushroom flour were considered acceptable, and its addition hydrated in a ratio 50/50 w/w should be the most suitable to improve the nutritional value of this product without significantly affecting the sensory properties. The addition of Ab and Po flours was a feasible strategy to replace fat and salts in pâté.

Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour.

Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.

Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods.

Complementary foods based on habitual cereals such as maize have been linked with the promotion of undernutrition in young children. Blending the starchy-rich maize with nutritious-rich indigenous food such as oyster mushroom could improve the nutritional composition of complementary foods. This study investigated the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods. Flour made of well-cleaned and sun-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40%, and 50%. Proximate composition, mineral density, and sensory evaluation were determined using standard procedures. Significant improvement in the nutritional quality of formulated flour blends with all proportions of mushroom flour was obtained . Blending maize flour with 30%, 40%, or 50% oyster mushroom flour improved the protein content of formulated flour blends from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron), 7.63% to 22.69% (zinc), 77.48% to 78.02% (calcium), and 67.55% to 67.64% (potassium). Sensory scores of porridges prepared from formulated flour blends showed good acceptance for the colour, flavour, and aroma of the porridges from three formulated flour blends. Overall, this study recommends blending oyster mushroom with maize flour to improve the nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.

Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour

ABSTRACT This study was conducted to investigate the effects of incorporating varying proportions of nutraceutical-rich mushroom (Cordycepes militaris) flour (1%, 3% and 5%) on the physicochemical, antioxidant and sensory properties of cookies. Results showed that the contents of crude protein, ash and fiber of supplemented coo kies were higher than that of control cookies. Spread ratio and hardness decreased as the C.militaris flour incorporation level increased. The color values of cookies also varied with the increasing levels of C. militaris flour. Furthermore, fortification of C. militaris flour improved the functional quality of cookies by significantly enhancing the phenolic contents and antioxidant activities (P < 0.05). Sensory evaluation of cookies indicated that the addition of 3% C. militaris flour was more acceptable. Overall, enriched cookies have more functional components and effective antioxidant capacity than plain wheat cookies. Their supplementation could provide the consumers a novel cereal-based product with health-promoting benefits.

Peningkatan produksi petani Jamur Tiram dengan teknik kultur di Kota Medan

Oyster mushrooms are one of the commodities that people are interested in to meet the needs of healthy and nutritious foods, where the demand of this fungus increases every year. In the city of Medan, oyster mushroom cultivation has begun to develop in the home industry, small to medium scale industries, but in fact it has not yet fulfilled the market demand. The low production of oyster mushrooms caused by the low knowledge of the farmer in preparation of the seed, either F-0, F-1, F-2 or F-3 and ultimately fail in baglog preparation as the final media stage for oyster mushroom production. In the seedlings and backlogs manufacturer should follow the technical culture standard preparation of seedling. Socialization has been carried out by Tim ABDIMAS with the demonstration and introducing culture and sterilization technique using saving energy autoclave, efficient in use for the mushroom farmers and expected after the program the farmers can be confident and become independent in spawn or seedling producing by themselves. The use of autoclave is very effective and significant in reducing the number of contaminated seedlings, as seen in the graph which is also presented in this paper. Knowledge of making mushroom flour with a simple method with low cost in contemporary and hygienic packaging ready to be marketed as a basic ingredient in food processed products or as an ingredient in traditional medicine is also provided.

Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.

The Nutrition Content of Oyster Mushroom and Spinach Flour Alternative Food Processed Ingredients

Oyster mushroom and spinach flour are food preparations that are made through drying and milling processes in order to maintain shelf life. This study aimed to determine the nutritional content of oyster mushroom flour and spinach as an alternative for food processing. This study used a proximate test analysis presented descriptively based on the average results of chemical analysis with 3 treatments. Proximate analysis in the form of crude were protein, water, ash, crude fat, carbohydrate by difference and crude fiber content using the AOAC method, as well as iron content using the spectrophotometric method. The results of the study showed that oyster mushroom flour contains high fiber (27.22 g), protein (23.26 g), and iron (5.80 g), while fiber content (7.56, g), protein (3 , 05 g), and iron (1.80 g) of spinach flour is relatively low. Even so, these two potential foods have very good nutritional value for consumption. Therefore, oyster mushrooms and spinach can be an alternative substitution and fortification of processed food to increase nutrient content.

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour.

The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products.

The Effect of White Oyster Mushroom (Pleurotus ostreatus) Flour Addition in Feed to the Performances of Laying Hens

The purpose of this study is to determine the effect of Pleurotus ostreatus flour addition at different concentrations in feed to the production performances of laying hens. The research materials were 240 Hy-line laying hens at the age of 32 weeks. The method used in this study was conducted as laboratory experiment in a completely randomized design with 6 treatments and 5 replications. The control treatments consisted of basal feed (P0) as the negative control treatment; and basal feed added with 0.2% Zinc Bacitracin (P1) as the positive control treatment. The experimental treatments include basal feed with the addition of Pleourotus ostreatus flour at 0.3% (P2); 0.6% (P3); 0.9% (P4); and 1.2% (P5). The observed variables were feed intake, hen day production (HDP), egg mass and weight, feed conversion ratio (FCR), and income over feed cost (IOFC). The obtained data was analysed with Analysis of Covariance (ANCOVA) with the help of Microsoft Excel and followed with Duncan’s Multiple Range Test (DMRT) to determine significances. The results showed that the addition of Pleurotus ostreatus flour in feed significantly affect (P<0.05) the egg weight and had highly significant effect (P<0.01) on the IOFC of laying hens. However, there is no significant effect (P>0.05) on feed intake, HDP, egg mass, and FCR. This research concludes that the addition of Pleurotus ostreatus flour on feed as Antibiotic Growth Promoter (AGP) substitution at 0.6% concentration had the best egg weight and IOFC.