Oyster Mushroom Powder Research Articles

Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom (Pleurotus ostreatus) powder.

In this study raw and steamed Pleurotus ostreatus were dried and ground and fractionated by sieving into four granulometric classes (< 200µm, 200-250µm, 250-355µm and > 355µm) and unsieved powders. The combined steam cooking and sieving improved the content of total polyphenols (+ 59.45%), flavonoids (+ 76.47%), condensed tannins (+ 68.75%) and trace elements (+ 45.51% Fe, + 63.63% Cu, + 62.42% Mn, + 121.11% Zn, and + 53.52% Se) as well as in-vitro and in-vivo antioxidant activities in the finest fraction < 200µm compared to the raw powder. It was found that the intake at a dose of 250mg/kg body weight of the finest fractions of raw and steamed powders by the stressed rats had more of a hepatoprotective effect marked by a reduction in the level of transaminases ALAT and ASAT. This work opens a new approach for valuing edible mushrooms in the development of new food products with high antioxidant value.

Potential of Oyster Mushroom (Pleurotus ostreatus) Powder as an Alternative for Monosodium Glutamate

Oyster mushroom is a type of edible fungus with a mild umami flavor and meat-like texture when cooked, potentially as a substitute for MSG (monosodium glutamate), aiming to reduce sodium content in Filipino dishes, and promote healthier eating habits and food choices. This study seeks to determine if Oyster Mushroom Powder can be a suitable alternative to MSG by comparing the sensory properties of Oyster Mushroom Powder with that of MSG once they were applied to three different food samples using a Triangle Test. The three main properties to be compared were Aroma, Taste, and Texture. The main findings of this study show that the food samples that were seasoned with Oyster Mushroom Powder overall had comparable or superior sensory properties when compared with the samples seasoned with MSG. The result of this study contributes to a growing body of research on mushroom sensory properties and potential usage in food products.

Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread

Abstract The purpose of present study is to develop a nutritionally enriched and low GI (glycemic index) Indian flatbread using nutritionally balanced crops. To achieve this goal, whole wheat flour was supplemented with different levels of oyster mushroom powder (OMP) – 5 %, 10 %, 15 %, and 20 %, along with pearl millet flour (PMF) – 10 %, 20 %, 30 %, and 40 %, resulting in a range of formulations for the study. The prepared formulations were evaluated for their chemical, physical, pasting, texture, predicted GI, resistant starch and sensory properties along with color analysis. The protein and fiber content in formulated flatbread increased with increase in percentage of OMP and PMF from 5–20 % and 10–40 % respectively. The pasting properties showed a significant (p &lt; 0.05) reduction in peak, breakdown, trough, final and setback viscosities of composite flour. However, no significant effect on dough handling was observed due to change in pasting behaviour. Furthermore, in vitro protein digestion studies (IVPD%) indicated improved protein quality in formulated flatbread. The whole wheat flour supplementation has also reduced starch hydrolysis rate by decreasing composite flatbread’s predicted glycemic response (pGI) from 82 in control wheat bread to 61–50 in formulated flatbread. Colour attributes of enriched flatbread showed a darker colour than control, however, it was preferred by the panellists at OMP (15 %) and PMF (30 %) substitution by obtaining an overall acceptability score of 7.3 out of 9.0. Practical application: The present study will be very helpful for a diabetic patient to take the best composition of flatbread in their diet to effectively manage their rise in blood glucose level.

Antibacterial Activity and Quality Assessment of Ergocalciferol in Lyophilized and UV Irradiated Oyster Mushroom (Pleurotus Ostreatus) Powder

Antibacterial Activity and Quality Assessment of Ergocalciferol in Lyophilized and UV Irradiated Oyster Mushroom (Pleurotus Ostreatus) Powder

The Potential of UV-B Irradiated Oyster Mushroom (Pleurotus ostreatus) Powder on Plasma Glucose and TNF-α Levels in Type 2 Diabetic Rats

The Potential of UV-B Irradiated Oyster Mushroom (Pleurotus ostreatus) Powder on Plasma Glucose and TNF-α Levels in Type 2 Diabetic Rats

Characterisation and phytochemical profile of sunlight exposed freeze-dried oyster mushroom (Pleurotus ostreatus) powder

Mushrooms are vitamin B and D rich fungi which belong to the division Basidiomycota. Oyster mushroom (Pleurotus ostreatus) has distinct flavour, contains high nutrients and phytochemicals. Phytochemicals are naturally existing compounds which play with nutrients to protect against diseases. The aim of the study is to characterise and compare the phytochemical profile of sunlight exposed freeze-dried oyster mushroom (SEFDOM) powder and non-sunlight exposed freeze-dried oyster mushroom (NSEFDOM) powder. The phytochemical constituents of both SEFDOM and NSEFDOM powder were extracted using aqueous, methanol and ethanol. Eighteen metabolites were screened for all the three solvents for both the samples. The phytochemical screening showed that the presence of alkaloids, flavonoids, sterols, proteins, carbohydrates, saponins for both samples were detected while other remaining metabolites were not detected. The results showed that the metabolites such as alkaloids, sterols, anthraquinones and carbohydrates were appreciable in the NSEFDOM powder group when compared to SEFDOM powder samples. Protein content was found to be high in SEFDOM powder group with ethanol extraction. The overall phytochemical extraction efficiency is high in methanol solvent. This study found that the amount of phytochemical content in non-sunlight exposed freeze-dried oyster mushroom powder was higher than sunlight exposed oyster mushroom powder.

The effect of golden oyster mushroom (Pleurotus citrinopileatus) powder on the physiochemical, antioxidative, and sensory properties of noodles

The effect of golden oyster mushroom (Pleurotus citrinopileatus) powder on the physiochemical, antioxidative, and sensory properties of noodles

The effect of golden oyster mushroom (Pleurotus citrinopileatus) powder on the physiochemical, antioxidative, and sensory properties of noodles [pdf

The effect of golden oyster mushroom (Pleurotus citrinopileatus) powder on the physiochemical, antioxidative, and sensory properties of noodles [pdf

Climate smart, underutilised, healthful future cereal: Protein content, hydration properties, starch digestibility and consumer liking of pearl millet-based Oyster mushroom crackers

Pearl millet is an underutilised cereal. This study investigated the use of undervalued pearl millet grain in the manufacturing of value-added low sugar crackers that are protein-enhanced by the incorporation of Oyster mushroom. Equal amounts of pearl millet and wheat bread flour were mixed. This mixture was substituted to have 0 % (control), 5, 10 and 15 % Oyster mushroom powder. The moisture, protein, physical characteristics, in vitro starch digestibility of the composite flours and crackers were determined. The 15 % Oyster mushroom incorporation significantly increased the crackers’ protein (8.8 to 10.4 %). The inclusion of 15 % Oyster mushroom significantly reduced the in vitro starch digestibility at 20, 60, 120 min from 16 % to 13 %, 26 % to 23 and 37 % to 31 %, respectively. The 5 % Oyster mushroom incorporated cracker was the most liked (7.1 score on a 9-point hedonic scale). These easy to manufacture shelf-stable crackers, using low and affordable technology, from shelf-stable, low water activity flours can be used to alleviate protein malnutrition especially in the rural areas of developing nations where there is no electricity and refrigeration facilities.

POTENSI PREBIOTIC DARI EKSTRAK JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS)

Nowadays, people are more aware of a healthy lifestyle and demand more functional food products. It leads to the raising of prebiotics and their health benefit, such as maintaining digestive tract health, decreasing heart disease and obesity risk, and improving the immune system. Since people need to diversify healthy food product, the pursuit of novel prebiotic ingredient which is potentially incorporated into functional food product needs to be done. One substance that has potency is β-glucan from white oyster mushroom or Pleurotus ostreatus. Accordingly, the aim of this study is to observe the prebiotic potency of white oyster mushroom extract. The study started by extracting β-glucan from white oyster mushroom powder by hot water extraction and subsequently proceeded into alkaline extraction. After that, β-glucan content of extracts and residue were measured by Megazyme® β-glucan assay kit and supplemented in glucose-free growth media to see whether it can be utilized by probiotic Lactobacillus plantarum Dad-13 and pathogen Escherichia coli InaCC B-4. After prebiotic index, prebiotic activity score, pH, and titratable acidity of each extract were compared to FOS and inulin, it showed that β-glucan from water extract of P. ostreatus has the potency to become a novel prebiotic substance. It has 37.15+1.27 g/100g β-glucan content, 1.42+0.05 prebiotic index, and 0.91+0.01 prebiotic activity score. It could be utilized by probiotic to produce organic acid, such as lactic acid as well.&#x0D;

Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles.

Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles.

Effect of Different Drying Treatments on Functional and Nutritional Composition of Oyster Mushroom (Pleurotus ostreatus) Powder

Effect of Different Drying Treatments on Functional and Nutritional Composition of Oyster Mushroom (Pleurotus ostreatus) Powder

Formulation and Sensory Evaluation of Complementary Foods from Millet and Oyster Mushroom

Timely introduction of complementary foods is essential for nutrition as well as growth and development of child at the age of six month of life. locally available millets were used for formulation of complementary foods as control sample and value addition was done with dry mushroom powder. The sensory evaluation trials were conducted for consecutive three days for panel of ten judges and 76 mothers of the child between six to 12 months at the aganwadi center of the slums of Amravati city. The sensory quality of control and experimental complementary food were acceptable by judges as well as mothers. The value addition of oyster mushroom powder was found effective to improve protein content of the experimental complementary foods.

Potential of Pleurotus ostreatus as a novel protein source in rice-millet-based gluten-free muffins

The study used oyster mushroom powder (OMP) as a nutrient source to improve the nutritional value of gluten-free (GF) muffins. OMP was added at 5, 10, 15, and 20% in rice-pearl millet-based gluten-free formulation for preparing muffins. The addition of OMP significantly (p < 0.05) improved the nutritional value of muffins. The protein content of the control muffin was 7.12% which increased to 9.41% and 10.19%, with 10% and 15% addition of OMP, respectively. Further, adding mushroom powder at a 10% level or more almost doubled the amount of fibre content in the muffins. The addition of 10% and 15% OMP also increased the magnesium and potassium contents to 19.20% and 27.20%, which were 42.91% and 57.48% higher compared to the control muffin, respectively. Replacement of rice flour with OMP increased the hardness and chewiness of gluten-free muffins. At higher levels (15% and 20%), OMP had also significant changes in the colour attributes. Interestingly, these changes in textural and colour parameters as a result of OMP addition had no adverse effect on the sensory attributes of muffins. OMP-enriched muffins were in the highly acceptable range (>7.0), with the 15% OMP-enriched gluten-free muffins having the highest overall acceptability scores among the evaluated samples. Furthermore, the technology was demonstrated among gluten-intolerant persons and small-scale gluten-free product entrepreneurs. More than 90% of the respondents liked the OMP-enriched muffins compared to the control sample. Moreover, gluten-free processors also appreciated this simple food technology to enhance the nutritional value of existing gluten-free diets.

Physicochemical and sensory properties of corn grits and pineapple stem starch‐based extruded snacks enriched with oyster mushroom powder

SummaryThis study aimed to evaluate physicochemical and sensory characteristics of corn grits and pineapple stem starch‐based extruded snacks enriched with oyster mushroom powder (OMP). Base materials (corn grits and pineapple stem starch at a ratio of 1:1) were mixed with OMP at levels of 5, 10 and 15% (w/w, total dry ingredients basis). The mixtures of dry ingredients were adjusted to 15% moisture content, followed by adding 4% palm oil. The mixtures were kept at room temperature overnight before being extruded using a twin‐screw extruder with barrel temperatures of 80–140 °C and screw speed of 450 rpm. Increasing levels of OMP resulted in increased bulk density, hardness, redness, cell wall thickness, total phenolic content and antioxidant activity of extruded snacks but decreased expansion ratio, lightness and yellowness values. X‐ray diffraction showed that extruded snacks with increasing levels of OMP resulted in higher amounts of V‐type crystals, indicating to the greater formation of amylose‐lipid complex. Sensory evaluation showed that extruded snacks with 5% OMP had the highest preference levels for all sensorial attributes. This study demonstrates that pineapple stem starch and OMP can be used to produce nutritionally enriched and acceptable extruded snacks.

CHARACTERISTICS OF ANALOG JERKY FROM MORINGA LEAVES (MORINGA OLEIFERA L.) WITH THE ADDITION OF WHITE OYSTER MUSHROOM (PLEUROTUS OSTREATUS) POWDER

This study aims to determine the effect of differences of white oyster mushroom powder addition to the characteristic of beef jerky analog from Moringa leaves and to determine the best beef jerky analogs of moringa leaves with white oyster mushroom powder addition based on chemical, physical, and organoleptic analysis. This research used a Completely Randomized Design (CRD) with 4 treatments (the addition of white oyster mushroom 0%, 40%, 50%, and 60%) with 5 replications. The research data were analyzed using ANOVA and if it had significantly different, continued with Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. The best beef jerky analogs of moringa leave with white oyster mushroom powders based on chemical, physical, and organoleptic was beef jerky of D treatment (addition white oyster mushroom powder 60%) with characteristics of average yield 68.87%, hardness 39.01 %, water content 3.63%, ash content 6.38%, fat content 14.25%, protein content 15.01%, crude fiber content 8.14%, organoleptic of color 4.05 (like), aroma 3,90 (like), taste 3,35 (neutral), and texture 3,85 (like).&#x0D; &#x0D; Keywords: White oyster mushroom, Characteristic, Moringa leaves, Jerky analog

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

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.

Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement

This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.

Evaluation of product quality of chicken sausages with added cinnamon ( Cinnamomum cassia ) and mushroom ( Pleurotus sajur‐caju ) powders at various concentrations

The objective of this study was to investigate the product quality and shelf-life effects of chicken sausages containing cinnamon (Cinnamomum cassia) and oyster mushroom (Pleurotus sajor-caju) during refrigerated storage for 35 days. They were added into chicken sausages at the combination of 0.1% or 0.2% designated C1M1, C1M2, C2M1, and C2M2. Cinnamon and mushroom powders reduced cooking loss (%) (p < .05), but increased the redness and yellowness values, and expressed moisture (%) (p < .05). Textural profile analyses were decreased as the level of oyster mushroom powder increased (p < .05). The thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (mg%, VBN) of all treatments were lower than those of the control (p < .05), and total bacterial counts decreased with increased cinnamon powder. In conclusion, the cinnamon and oyster mushroom powder reduced TBA, VBN, and microbial counts of chicken sausages, resulting in the extension of shelf-life. Practical applications This study applied functional ingredients to a meat product, chicken sausages. Functional ingredients from natural resources might exert useful natural antioxidant and antimicrobial activities. The addition of cinnamon and oyster mushroom powders retarded lipid oxidation and microbial counts during refrigerated storage, prolonging the shelf-life of these meat products. Thus, these results will be useful for the meat industry for the extension of the shelf-life of meat products.

Development and quality evaluation of a cereal‐based breakfast product from yellow maize (Zea mays), sesame (Sesamum indicum) and mushroom (Pleurotus ostreatus) flour blends

SummaryComposite flours were prepared 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 cereal‐based breakfast product coded as YSB, SMB, TMB, PMB and OMB with YSB as the control. The breakfast cereals were produced by hydration and toasting of yellow maize and sesame to 160°C for 25 min and blended together with oven‐dried and packaged oyster mushroom. The developed products were analysed for proximate, vitamins, minerals and sensory properties. The proximate composition (%) of different blends ranged as moisture (4.07–7.08), ash (3.09–2.28), crude fat (16.04–12.83), crude fibre (4.30–8.22), protein (16.14–22.54), carbohydrate (56.34–47.04) and energy (434.34–393.83 Kcal). Vitamin A (7.99–5.98 mg/100 g), vitamin B1(0.08–0.42 mg/100 g), vitamin B2(0.06–0.15 mg/100 g), vitamin B3(1.91–4.52 mg/100 g) and vitamin C (3.55–3.32 mg/100 g) were u while minerals (mg/100 g) were calcium (75.31–58.02), potassium (0.65–4.01), magnesium (12.25–12.62), iron (1.21–4.15) and zinc (0.40–1.32). Sensory scores revealed that the cereal‐based breakfast product were acceptable to the panellist with oyster mushroom supplementation up to 10%.