Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (&lt;i&gt;Agaricus bisporus&lt;/i&gt;) Powder and Inulin

Sulieman, Abdellatief A.; Zhu, Kexue; Wei, Ping; Shoaib, Muhammad; Hassan, Hayat A.; Zhou, Hui‐Ming

doi:10.12691/jfnr-5-8-12

Cited by 6 publications

(3 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…SPF can be used for various baked products such as pancakes, cakes, flatbreads, cookies, fritters or bread to partially or wholly replace wheat flour (Pasha et al, 2015;Trejo-González, Loyo-González, & Munguía-Mazariegos, 2014;Van Hal, 2000). Its application in several noodle and pasta products (Collado & Corke, 1996;Krishnan, Menon, Padmaja, Sajeev, & Moorthy, 2012;Yadav, Yadav, Kumari, & Khatkar, 2014;Zhang, Sun, He, & Tian, 2010) as well as in extruded snacks (Osundahunsi, Fagbemi, Kesselman, & Shimoni, 2003) has also been investigated.…”

Section: Practical Applicationsmentioning

confidence: 99%

Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars

Sanchez

Juan

Lim

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Sweet potato is the sixth most important food crop in the world after rice, wheat, potatoes, maize, and cassava (International Potato Center, 2020). Over 105 million tonnes have been produced annually between 2013 and 2017 (FAOSTAT, 2019a). In developing countries, it is considered as the fifth most important food crop (International Potato Center, 2020). It has a lot of development potential as it is a low input crop (labor and other resources), has a wide production geography, is highly adaptable to marginal conditions

show abstract

Section: Practical Applicationsmentioning

confidence: 99%

Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars

Sanchez

Juan

Lim

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…The increase in most minerals in mushroom-enriched cookies was the result of the higher amounts of ash in the mushroom powders (Table 1). As shown by the results presented in other works, the addition of mushroom powder leads to an increase in the ash and element content in composite flours where the base is sweet potato and rice flour [73] or maize flour [74]. Rathore et al [6] observed an increase in the amounts of ash and elements (Zn, Fe, K) in cookies where part of the wheat flour was replaced with Calocybe indica flour.…”

Section: Mineral Compositionmentioning

confidence: 77%

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Sławińska,

Jabłońska-Ryś,

Gustaw

2024

Applied Sciences

View full text Add to dashboard Cite

Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic nutritional and elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), and sensory evaluation of shortbread cookies. The functional properties of blended flours were also determined, such as bulk density (BD), water- and oil-holding capacity (WHC, OHC), swelling capacity (SW), and water solubility index (WSI). The results show that the amounts of protein, fiber, and ash were higher in cookies enriched with mushrooms than in control cookies. The enriched products, depending on the amount of mushroom powder used and the mushroom species, had a higher content of zinc, iron, magnesium, potassium, and copper. The increase in the addition of mushroom powder resulted in a significant (p < 0.05) increase in the TPC content and antioxidant properties. The use of composite flours contributed to a significant increase in hardness (at 6% mushroom powder) and a change in color parameters, with lower whiteness and a greater ΔE recorded for cookies with A. bisporus lyophilisate. In the sensory evaluation, the samples enriched with P. ostreatus powder received higher scores compared with control samples, while the cookies with A. bisporus flour were evaluated lower than the control.

show abstract

“…The water absorption capacity results were in agreement with a study by Sulieman et al . (2017), who reported that the inclusion of white button mushroom into fortified gluten‐free flour based on sweet potato and rice flour increased water absorption capacity values compared with the control flour.…”

Section: Resultsmentioning

confidence: 99%

Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

Brennan

Hui

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and pasting properties of sorghum flour, as well as the physicochemical characteristics and in vitro glycaemic response of sorghum biscuits were studied. Sorghum flour enriched with mushroom powders exhibited higher water absorption capacity and swelling power compared with the control (P < 0.05). The addition of shiitake (Lentinula edodes) mushroom significantly decreased the pasting viscosities, while the addition of black ear (Auricularia auricula) and silver ear (Tremella fuciformis) mushroom increased viscosity values (P < 0.05). Biscuit diameter, thickness and weight loss were reduced with increasing mushroom powder addition, and the colour parameters of biscuits were affected significantly. Enrichment with shiitake and black ear mushroom increased the hardness of biscuits (P < 0.05). Inclusion of mushroom powders significantly reduced the predicted glycaemic response of sorghum biscuits (P < 0.05). Correlation analysis was conducted to illustrate that hydration dynamics (such as water absorption capacity and swelling power) were negatively correlated with glycaemic response (P < 0.001).

show abstract

Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (<i>Agaricus bisporus</i>) Powder and Inulin

Cited by 6 publications

References 27 publications

Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars

Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

Contact Info

Product

Resources

About