Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables

Nguyen, Thi My Linh; Phoukham, Keomixay; Tai, Ngo Van

doi:10.17306/j.afs.0813

Cited by 8 publications

(8 citation statements)

References 13 publications

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“…In line with the studies focused on increasing the protein content of instant soups, the protein content of the presently developed mushroom-JACF mixture was higher than that of Farzana et al [ 2 ], who supplemented mushrooms with soy and moringa with the highest protein content of 16.05%, and Mohamed et al [ 8 ], who incorporated lyophilized chickpea, some vegetables, and some by-products (at 5% and 10%) in mushroom-based instant soup with 16.62–16.89% of the protein content. In contrast, Nguyen et al [ 10 ] supplemented pearl oyster mushroom soup with some kinds of legumes and vegetables and reached a protein content of 25.60%, which is higher than the present study to a small extent. Well-researched studies show that dietary fiber is crucial for preventing several illnesses, including diverticulosis, constipation, irritable bowel syndrome, cancer, and diabetes [ 28 ].…”

Section: Resultscontrasting

confidence: 99%

“…Previous studies dealt with fortifying mushroom instant dried soup with soy flour, moringa leaf, catfish oil microcapsules, legumes, and agro-wastes as sources for proteins, fibers, minerals, and other nutrients [ 2 , 8 , 9 , 10 ]. To our knowledge, nothing was reported concerning the supplementation of mushroom instant dry soup with vegetable resources rich in nutraceuticals such as inulin-type fructans with prebiotic activity or polyphenols.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

Saed

El-Waseif

Fahmy

et al. 2022

Foods

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The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, fiber, inulin, and bioactive components. Based on the proximate analysis, adding JACF with 20% recorded the highest contents of protein, ash, fibers, and inulin as 24.73, 3.67, 9.67, and 9.17%, respectively. In the same line, macro- and microelements and essential amino acids showed a significant increase during fortification with 5–20% JACF compared to the control. In contrast, the total carbohydrate content and caloric values were decreased with the raised JACF concentration in the soup. The highest content of total phenolic acids, flavonoids, glucosinolates, carotenoids, and ascorbic acid was detected in mushroom soup with a 20% JACF mixture, which coincides with the highest antioxidant activity. Gallic (20.81–94.34 mg/100 g DW) and protocatechuic (13.63–58.53 mg/100 g) acids predominated among the phenolic acids identified in the mushroom-JACF soup samples, while rutin was the main flavonoid (7.52–18.2 mg/100 g). The increase of the JACF mixture in the soup significantly enhanced the rehydration ratio, total soluble solids, color parameters, and the sensory properties of the samples. In conclusion, using JACF in mushroom soup is necessary to improve the physicochemical characteristics and nutritional impact by containing phytochemicals and enhancing the organoleptic properties of the food product.

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

Saed

El-Waseif

Fahmy

et al. 2022

Foods

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“…A balanced food can be achieved by incorporating whole cereals, vegetables, and dairy products. Such foods have a higher nutritive value and provide our bodies with all required calories 6 .…”

Section: Introductionmentioning

confidence: 99%

Pea peels as a value-added food ingredient for snack crackers and dry soup

Mousa

El-Magd

Ghamry

et al. 2021

Sci Rep

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The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

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“…Mung bean, black bean, green banana, and purple sweets potatoes flours were prepared according to the previous studies [13,14]. All powders were stored in sealed PE bags and stored at room temperature (25°C) for further experiments.…”

Section: Methodsmentioning

confidence: 99%

Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni

Thủy¹,

Tai²

2022

J App Biol biotech

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Resistant starch is a type of carbohydrate that is slowly digested in the small intestine and fermented in the large intestine. Studies have been conducted to investigate the effects of different cooking methods (boiling, steaming, microwave, stir-frying, and deep frying), cooling and freezing on the quality of macaroni prepared with wheat flour and other resistant combinations starch sources. In this study, the in vitro digestibility of macaroni was determined and the glycemic index was estimated. Research results showed that cooking methods (boiling, steaming, microwave, stir-frying, and deep frying) reduced the resistant starch content of macaroni from 3.37 to 66.66%; however, cooling and freezing significantly increased the resistant starch content of macaroni from 6.88 to 24.19% and 9.85 to 37.28%, respectively. Macaroni prepared with the addition of flour/starch containing high levels of resistant starch exhibited a significantly lower estimated glycemic index (44.53-47.10) than the control sample using100% wheat flour (49.31).

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Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables

Cited by 8 publications

References 13 publications

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

Pea peels as a value-added food ingredient for snack crackers and dry soup

Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni

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