Development and evaluation of instant soup premix using oyster mushroom powder

Srivastava, Anuradha; Attri, Brij Lal; Verma, Shailja

doi:10.36036/mr.28.1.2019.91960

Cited by 14 publications

(17 citation statements)

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“…No significant difference was observed in NFE content among all treatments except with salad cream containing 3% DMP (SC3). These results are in agreement with those found by Srivastava et al [57] who stated that the dried oyster mushroom powder incorporation into instant soup premix increased protein, ash, and crude fiber contents, however decreased carbohydrate, moisture, and fat contents. 6.…”

Section: Chemical Composition Bioactive Compounds Andsupporting

confidence: 93%

“…No significant ( P > 0.05) differences were found in the color, odor, and texture scores between SC0 (control sample) and salad cream samples containing DMP. Srivastava et al [ 57 ] observed no significant ( P > 0.05) differences in color and appearance, body or thickness, aroma, or taste of soup up to 30% level of incorporation of mushroom powder.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Ibrahim

Ali

Abdel-salam

2022

International Journal of Food Science

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Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product’s formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.

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Section: Chemical Composition Bioactive Compounds Andsupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Ibrahim

Ali

Abdel-salam

2022

International Journal of Food Science

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“…Instant legume powders (soup‐base) showed high dry matter content (Table 1). Protein‐rich powders have higher total solids content than ordinary flours (Loreto & James, 2018; Srivastava et al, 2019). Also, the instant legume powders showed lower moisture and high dry matter contents.…”

Section: Resultsmentioning

confidence: 99%

“…3.2 | Effects of drying method, foaming agent, and type of legume on proximate composition of the instant soup-base powders from selected underutilized legumes Instant legume powders (soup-base) showed high dry matter content (Table 1). Protein-rich powders have higher total solids content than ordinary flours (Loreto & James, 2018;Srivastava et al, 2019). Also, the instant legume powders showed lower instant dried Jackbean, cowpea, and pigeon pea powders were significantly higher than instant Bambara and African yam bean powders.…”

Section: Effect Of Legume Type On Foam Density Using Gms and Ea As Th...mentioning

confidence: 99%

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Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes

Falade

Adedeji

2022

Food Processing Preservation

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Plant Bio-diversity Conservation in North-East India Through the Development of Mixed Non-leafy Vegetable Soups

Mondal

Rangan

Uppaluri

2023

Conservation of Biodiversity in the North Eastern States of India

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Development and evaluation of instant soup premix using oyster mushroom powder

Cited by 14 publications

References 0 publications

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes

Plant Bio-diversity Conservation in North-East India Through the Development of Mixed Non-leafy Vegetable Soups

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