2022
DOI: 10.1155/2022/2792084
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Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Abstract: 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 e… Show more

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Cited by 7 publications
(3 citation statements)
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“…On the other hand, the mushroom was rich in minerals, especially K, Ca, and Fe. Data in the table show that Fe content in OMP reached about 15.12 mg/100g, the results were close to those cited by ( Agbagwa et al, 2020 andIbrahim et al, 2022). Besides these macro elements, OMP contains many microelements, such as Zn, K, Cu, and Mn.…”
Section: Chemical Composition Of Raw Materials (Wheat Flour Moringa L...supporting
confidence: 88%
“…On the other hand, the mushroom was rich in minerals, especially K, Ca, and Fe. Data in the table show that Fe content in OMP reached about 15.12 mg/100g, the results were close to those cited by ( Agbagwa et al, 2020 andIbrahim et al, 2022). Besides these macro elements, OMP contains many microelements, such as Zn, K, Cu, and Mn.…”
Section: Chemical Composition Of Raw Materials (Wheat Flour Moringa L...supporting
confidence: 88%
“…In turn, the antioxidant activity determined with the ORAC method was higher in all pasta variants that were enriched with the tested mushrooms in comparison to the control pasta [ 40 ]. Additionally, in a study performed by Ibrahim et al [ 41 ], the total phenolic content, total flavonoid content, DPPH scavenging activity, and FRAP values of waffles, breadsticks, and salad cream supplemented with Oyster mushroom powder were higher than in the control sample.…”
Section: Discussionmentioning
confidence: 97%
“…Mushroom leftovers were cleaned with potable water and then blanched for 3 min at 90 °C and dried under sunlight for 12 h in order to increase active vitamin D 2 [ 16 ]. The mushrooms were ground to a fine powder in an electric grinder (Sujata, Delhi, India) and kept in an airtight container stored at room temperature (30 ± 2 °C) until further use.…”
Section: Methodsmentioning
confidence: 99%