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

Abstract

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.

Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour

“…The proximate analysis of QSF, RF, and mushroom powder is shown in Table 2. In agreement with Saed et al [3], mushroom powder had the highest crude protein content (34.59%), ash content (2.45%), and fiber content (7.59%). Meanwhile, QSF followed mushroom powder with 16.41, 2.07, and 3.85% for its crude protein, ash, and crude fiber contents, respectively, as shown in Table 2, but had a higher fat content (3.67%), which aligns with Cannas et al [17].…”

“…Researchers are constantly working to enhance the nutritional value of instant soups by incorporating plant-based sources of proteins, minerals, and vitamins that are suitable for vegetarians and others. One of the safest and most complete foods that people of all ages can consume is an instant dry soup made from mushrooms [3]. Mushrooms are a highly nutritious but underutilized resource.…”

“…According to Saed et al [3], wheat flour constitutes over 25% of the dried instant mushroom soup. However, individuals diagnosed with celiac disease are required to remove gluten from their diet to maintain good health.…”

Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

“…Because of their special flavour, fleshy texture, and nutrient-dense diet, mushrooms could be used as a replacement for meat. It is a good source of protein, dietary fibre, vitamins (B1, B2, C, niacin, folic acid, and ergosterol), and minerals (K, P, Na, Fe, and Ca), and it is low in fat [ 40 ]. The nutritional value of the mushroom species is determined by its chemical composition and concentration [ 15 ].…”

“…Proper hydration is essential for various bodily functions, including digestion, circulation, and temperature regulation [ 53 ]. Mushrooms offer essential nutrients such as vitamins (vitamins B and D), minerals (potassium, copper, iron), and antioxidants [ 40 ].…”