Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

Abstract

Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) revealed that parameters of hardness and gumminess increased along with the concentration of cWSP (reaching values approximately 7–8 times higher, compared to the control). A significant increase in syneresis level (proportional to cWSP concentration and ranging from ~10% to ~50%) was also observed after the fermentation. Fortifying milk with cWSP led to a slight increase in antioxidant capacity in FRAP assay (up to ~12%) and ABTS assay (up to ~23%). The results demonstrate that using cWSP to enrich set-type yogurts is fairly limited.

Effect of modified okara insoluble dietary fibre on the quality of yoghurt

“…After storage, the DPPH• scavenging rate (20.77 %), ABTS• + scavenging rate (49.67 %), and T -AOC activity (3.1 mmol/L) of yoghurt with 1.0 % M−IDF were the highest. The antioxidant activity potential of M−IDF yoghurt was consistent with previous reports on the effect of adding mushroom polysaccharide yoghurt ( Radzki et al, 2023 ). On day 1, yoghurt from the MY1% group was significantly higher than yoghurt from 1 % rice bran in terms of DPPH-radical scavenging and ABTS-+ radical scavenging (5.6 ± 0.54 %, 0.78 ± 0.01 %) ( Demirci et al, 2017 ).…”

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

“…Mushrooms have been studied for their use as meat [19], fat [20], salt [19,20], or flour replacements [14,21,22]. Mushrooms have been used as a food additive in various forms, e.g., fresh or after thermal treatment [19], in the form of powders after drying and grinding [14,23,24], as water extracts [25], or polysaccharide fractions [26]. Preparing mushrooms as a flour substitute involves drying them using various methods [14,27,28] and then grinding the dried mushrooms into powder.…”