Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom

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

“…Rathore et al [6] observed an increase in the amounts of ash and elements (Zn, Fe, K) in cookies where part of the wheat flour was replaced with Calocybe indica flour. Owheruo et al [23] recorded a significant (p < 0.05) increase in the amounts of ash and elements such as Na, Ca, K, and Zn in cookies prepared from wheat flour with the addition of oyster mushroom flour. The authors suggested that the biscuits they obtained would be suitable for people on a low salt diet, because the biscuits had a low sodium to potassium ratio (below 1).…”

“…The results presented by other authors show that partial replacement of wheat flour with powder from Pleurotus ostreatus [23], P. sajor-caju [27], P. albidus [21], Termitomyces robustus [70], Lentinula edodes [71], Calocybe indica [6], or Cordyceps militaris [22] results in an increase in the content of protein, dietary fiber, and ash and a decrease in fat and carbohydrates in cookies enriched with mushroom flour. Shams et al [72] reported that replacing barley flour with Agaricus bisporus powder at an amount of 10-50% contributed to a decrease in the content of fiber and carbohydrates, which was due to the fact that barley flour is a better source of fiber than mushrooms.…”

“…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.…”