Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom

Abstract

The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0, 5, 10 and 15% to develop bread. Moisture content, crude protein, crude fibre, fat, ash, minerals, amino acids and B-vitamins contents of wheat and wheat-mushroom breads were evaluated. Physical and sensory qualities of wheat and composite breads were also evaluated to determine consumer acceptability. Composite bread with 15% mushroom did not develop as the dough for this ratio did not form a visco-elastic dough. Moisture, total ash and protein contents of the composite breads increased with increasing mushroom content in the bread. Composite bread supplemented with 10% mushroom flour had highest moisture, protein and total ash contents. Carbohydrates content declined while fiber and fat contents did not change. Mineral composition of the composite breads increased with increasing mushroom supplementation except for magnesium, manganese and calcium contents. The contents of all amino acids and B-vitamins analyzed increased with addition of mushroom in bread. Sensory and physical qualities of bread declined with increasing amount of mushroom flour in composite bread. In conclusion, supplementing mushrooms in wheat bread increased protein, minerals, B-vitamins, amino acids contents of wheat-mushroom bread compared to wheat bread. Supplementing wheat flour with up to 10% mushroom flour produced baked products with high nutritional quality for improved health.

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

“…However, low concentrations of mushroom powder usually do not adversely affect sensory acceptability. For example, vegetable soup enriched with 2% P. ostreatus and fortified bread with a low concentration of powder (up to 5%) have been reported to be suitable to develop well accepted products, showing the importance of the amount of powder used in the formulation [33,35]. Accordingly, the present results demonstrated that the fortification level at 2% addition of P. ostreatus positively affected young consumers’ hedonic responses.…”

Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread

“…The retention of minerals was observed after baking. Wheat bread supplemented with other ingredients has been reported for increased mineral content (Mehta, Prasad, Sangwan, & Yadav, 2018; Ndung'u, Otieno, Onyango, & Musieba, 2015).…”

Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

“…Vitamin content in similar products was analysed only by Ndung'u et al . () who produced breads from wheat flour enriched with 5 and 10% of P. ostreatus powder. Those authors registered an increasing concentration of vitamins B 2 , B 3 , B 5 and B 7 , while thiamin content showed an opposite behaviour.…”