Potential for Nutritional Enrichment of Whole-Wheat Bread with Portabella Mushroom Powder (Agaricus bisporus (J. Lge) Imbach, Agaricomycetideae)

Corey, Mark; Beelman, Robert B.; Seetharman, Koushik

doi:10.1615/intjmedmushr.v11.i2.50

Cited by 12 publications

(9 citation statements)

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“…Corey et al . () reported that bread firmness increased after a mushroom powder substitution. In addition, Ulziijargal et al .…”

Section: Resultsmentioning

confidence: 99%

“…For porcini mushroom, the firmness value increased gradually with the increasing porcini mushroom powder content. Corey et al (2009) reported that bread firmness increased after a mushroom powder substitution. In addition, Ulziijargal et al (2013) demonstrated that Table 1 Cooking properties and moisture content of three species mushroom pasta: white button mushroom pasta (WBP), shiitake mushroom pasta (SP) and porcini mushroom pasta (PP) Mean AE SD.…”

Section: Effect Of Mushroom Powder On the Textural Properties Of Pastamentioning

confidence: 99%

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How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Brennan

Serventi

et al. 2016

Int J of Food Sci Tech

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Summary In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties and textural characteristics of the pasta produced were also determined. The results showed that the addition of mushroom powder increased the cooking loss, as well as firmness and resistance of the uniaxial tension of the pasta. Porcini mushroom incorporation significantly decreased the swelling index, water absorption index and moisture content values of the cooked pasta, while, for the white button and shiitake mushrooms, there was no noticeable effect on either index compared with the control sample (containing exclusively durum wheat semolina). The addition of shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength.

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“…Corey et al . () reported that bread firmness increased after a mushroom powder substitution. In addition, Ulziijargal et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Mushroom Powder On the Textural Properties Of Pastamentioning

confidence: 99%

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Brennan

Serventi

et al. 2016

Int J of Food Sci Tech

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“…Scientists in Bangladesh and Africa have proposed using mushroom powder in cereal grain‐based bread to improve protein and specific B‐vitamin intake . Edible mushrooms produced from agricultural waste in parts of Africa and Asia are often sun‐dried and ground into mushroom flour, a light‐exposure process that would also increase the vitamin D 2 content of the flour . Addition of mushroom flour to bread is an example of a new method of vitamin D fortification called bio‐addition that utilizes the addition of a food ingredient or animal feed rich in vitamin D to increase the vitamin D content of the final food product, such as eggs or meat or, in the case of mushroom powder, bread .…”

Section: Interventions To Reduce the Prevalence Of Vitamin D Deficienmentioning

confidence: 99%

Global prevalence and disease burden of vitamin D deficiency: a roadmap for action in low‐ and middle‐income countries

Roth

Abrams

Aloia

et al. 2018

Annals of the New York Academy of Sciences

415

340

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Vitamin D is an essential nutrient for bone health and may influence the risks of respiratory illness, adverse pregnancy outcomes, and chronic diseases of adulthood. Because many countries have a relatively low supply of foods rich in vitamin D and inadequate exposure to natural ultraviolet B (UVB) radiation from sunlight, an important proportion of the global population is at risk of vitamin D deficiency. There is general agreement that the minimum serum/plasma 25-hydroxyvitamin D concentration (25(OH)D) that protects against vitamin D deficiency-related bone disease is approximately 30 nmol/L; therefore, this threshold is suitable to define vitamin D deficiency in population surveys. However, efforts to assess the vitamin D status of populations in low- and middle-income countries have been hampered by limited availability of population-representative 25(OH)D data, particularly among population subgroups most vulnerable to the skeletal and potential extraskeletal consequences of low vitamin D status, namely exclusively breastfed infants, children, adolescents, pregnant and lactating women, and the elderly. In the absence of 25(OH)D data, identification of communities that would benefit from public health interventions to improve vitamin D status may require proxy indicators of the population risk of vitamin D deficiency, such as the prevalence of rickets or metrics of usual UVB exposure. If a high prevalence of vitamin D deficiency is identified (>20% prevalence of 25(OH)D < 30 nmol/L) or the risk for vitamin D deficiency is determined to be high based on proxy indicators (e.g., prevalence of rickets >1%), food fortification and/or targeted vitamin D supplementation policies can be implemented to reduce the burden of vitamin D deficiency-related conditions in vulnerable populations.

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“…2004; Adejumo and Awosanya 2005; Barros et al . 2008; Corey et al . 2009) or post‐harvest changes for long shelf life (Kim et al .…”

Section: Introductionmentioning

confidence: 99%

PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG‐I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL‐RESISTING PROPERTIES OF FRYING BATTERS

Kim

Lim

Bae

et al. 2010

Journal of Texture Studies

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Lentinus edodes mushroom powders (LMP) were separated into three fractions with different particle sizes (379.7, 232.6 and 62.5 mm), and their effects on physicochemical, rheological and oil-resisting properties of frying batters were investigated. While the fractionation of LMP by particle size did not cause a change in their chemical compositions, it decreased the final viscosity and setback in the pasting properties of wheat flour which were measured by a starch pasting rheometer. The use of LMP with smaller particle size increased the viscosity of frying batters with more dominant shearthinning behavior, which was satisfactorily characterized by the Power law equation. The elastic properties of frying batters were also enhanced as LMP powders became finer. Moreover, LMP was evaluated as an oil barrier in fried foods, showing that the finer LMP fractions had a significant impact on the reduction of oil uptake. CorrespondingEven though edible mushrooms are consumed worldwide due to their beneficial health effects as well as specific texture and flavor, the applications of edible mushrooms to processed foods are very limited. In this study, edible mushroom (Lentinus edodes) powders were incorporated into frying batter formulations, demonstrating that they possessed oil-resisting properties during frying depending on their particle size. Thus, this study provides a new opportunity to utilize edible mushrooms, positively extending their use in a wider variety of processed foods.

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Potential for Nutritional Enrichment of Whole-Wheat Bread with Portabella Mushroom Powder (Agaricus bisporus (J. Lge) Imbach, Agaricomycetideae)

Cited by 12 publications

References 0 publications

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Global prevalence and disease burden of vitamin D deficiency: a roadmap for action in low‐ and middle‐income countries

PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG‐I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL‐RESISTING PROPERTIES OF FRYING BATTERS

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