Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

Abstract

Summary This study developed functional muffin by incorporating bioactive‐rich food materials into rice muffin formulation. Rice flour was progressively replaced with shiitake mushroom powder (MP) and carrot pomace powder (CP) and effects on pasting, physical and textural properties, as well as the antioxidant activity and consumer acceptability, were evaluated. The pasting properties of rice flour were significantly influenced (P < 0.05) by MP and CP incorporation. The additional increase in the levels of MP and CP decreased the volume of enriched muffins with a subsequent increase in weight and hardness. Higher polyphenol and carotenoid contents were observed in enriched muffins, exhibiting higher 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) antioxidant activity compared to rice muffins. Sensory result revealed enriched muffins to have comparable and better consumer acceptability than rice muffin. Improvement in antioxidant properties of the developed functional rice muffins by MP and CP incorporation makes it a potential snack, suitable for consumption for its health benefits.

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

“…In the study of Wan Rosli, Solihah, & Mohsin, (), where fresh oyster mushrooms were introduced into chicken patties as a 50% meat substitute, no differences in overall acceptance were found, although the panellists were Asiatic and they are familiar with this flavor. According to Olawuyi and Lee (), the replacement of rice flour by shiitake mushroom powder (5%–10%) in muffins resulted in better consumer acceptability values compared to rice muffin, but samples were also sensory evaluated by Asian people. However, when an Italian panel tested an addition of 5%–10% of Pleurotus eryngii powder to wheat flour to produce bread, odor was worse evaluated compared to control bread (Gaglio et al, ).…”

“…According to Olawuyi and Lee (2019), the replacement of rice flour by shiitake mushroom powder (5%-10%) in muffins resulted in better consumer acceptability values compared to rice muffin, but samples were also sensory evaluated by Asian people. However, when an Italian panel tested an addition of 5%-10% of Pleurotus eryngii powder to wheat flour to produce bread, odor was worse evaluated compared to control bread (Gaglio et al, 2019).…”

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

“…Moreover, cultivation of edible mushrooms is an easily and economically viable process, due to their ability to grow on different wastes such as cereal, cotton, fruit, vegetable, sawdust and leaf [22]. Several successful attempts to use mushroom flour in some bakery products have been reported [23][24][25] but less information is available about its incorporation in meat products with different results [8,26]. Due to the above reasons, mushrooms could be considered a promising naturally functional ingredient to improve nutritional quality of meat products, being Agaricus bisporus (Ab; champignon) and Pleurotus ostreatus (Po; oyster mushroom) the most worldwide cultivated species [27].…”

Therapeutic Effect of Seaweed Derived Xanthophyl Carotenoid on Obesity Management; Overview of the Last Decade

“…Carotenoids are the largest group of lipid-soluble natural pigments, and they are responsible for the red, orange, and yellow colors in many fruits and vegetables [23,24]. Fruits and vegetables containing carotenoids have been reported to be antioxidant-rich and suitable for the formulation of functional foods to be consumed for their health benefits [25] In addition, they are associated with reduced risks of chronic diseases [26]. The dietary intake of carotenoid-containing vegetables such as seaweeds could reduce the risks of the development of cardiovascular disease, age-related macular degeneration, obesity, and certain cancer types [27][28][29][30][31][32], and is linked with a longer life expectancy and a lesser risk of metabolic diseases [33].…”