Physicochemical and sensorial characteristics of noodle enriched with oyster mushroom (<i>Pleorotus ostreatus</i>) powder

Wahyono, Agung; Novianti,; Bakri, Abi; Kasutjianingati,

doi:10.1088/1742-6596/953/1/012120

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Effects Of Substrates On the Nutritional And Mineral Composi1

Commercialization Of Mushroom and Mushroom Products1

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2020

2023

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Cited by 9 publications

(2 citation statements)

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“…Metal toxicity in CCW could to be the limiting factors in L. edodes cultivation, 38 but there was no signicant difference between CK and CCW formulas. Carbon content in substrate directly affects total sugar content in fruiting bodies, content of total sugar in CK formula was only 35.60%, 8.72% lower than T2 (38.30%).…”

Section: Effects Of Substrates On the Nutritional And Mineral Composimentioning

confidence: 91%

Effects of mixed agro-residues (corn crop waste) on lignin-degrading enzyme activities, growth, and quality ofLentinula edodes

Wang

et al. 2020

RSC Adv.

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Section: Effects Of Substrates On the Nutritional And Mineral Composimentioning

confidence: 91%

Effects of mixed agro-residues (corn crop waste) on lignin-degrading enzyme activities, growth, and quality ofLentinula edodes

Wang

et al. 2020

RSC Adv.

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“…The advantage of using mushroom powders is that a higher concentration of nutrients is obtained in the powdered form. Mushroom powders have been supplemented into noodles, pasta, rice porridge and breads, cakes, muffins and biscuits [104][105][106][107]. Mushrooms are also mainly being used as a composite flour in bakery production.…”

Section: Commercialization Of Mushroom and Mushroom Productsmentioning

confidence: 99%

Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products

et al. 2022

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Mushrooms are the gifts of the non-green revolution; they are not limited by land demand or specific growth requirements. Nearly 14,000 species of mushrooms are on record thus far; of these, only 2200 species are deemed edible. Only 650 species from this list have been cultivated and consumed. Farmed on waste, mushrooms are rich reservoirs of proteins, polysaccharides, metabolites, minerals and vitamins. In the following review, various edible mushrooms have been listed and their nutritional aspects and their associated contributions have been discussed. Furthermore, the commercial mushroom-based products that are on the market have been surveyed. The challenges facing the use of mushroom and mushroom products as foods, functional foods and nutraceuticals have been presented. The need to seek options to troubleshoot the current limitations has also been discussed.

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Evaluation of cooking characteristics, textural, structural and bioactive properties of button mushroom and chickpea starch enriched noodles

et al. 2023

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Physicochemical and sensorial characteristics of noodle enriched with oyster mushroom (Pleorotus ostreatus) powder

Cited by 9 publications

References 2 publications

Effects of mixed agro-residues (corn crop waste) on lignin-degrading enzyme activities, growth, and quality ofLentinula edodes

Effects of mixed agro-residues (corn crop waste) on lignin-degrading enzyme activities, growth, and quality ofLentinula edodes

Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products

Evaluation of cooking characteristics, textural, structural and bioactive properties of button mushroom and chickpea starch enriched noodles

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