Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

Abstract

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L*, a*, and b* values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035–3,271 cm−1) and MD (930–3,220 cm−1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.

Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

“…TAP was added in bread samples, and the colors of the bread samples were significantly changed ( p < 0.05). Parameter L represents the brightness (Shams et al., 2022). The higher the L value is, the brighter the bread is.…”

“…Parameter a represents the red color (Shams et al., 2022). Parameter b represents the yellow (Shams et al., 2022).…”

“…Parameter a represents the red color (Shams et al., 2022). Parameter b represents the yellow (Shams et al., 2022). The a values of TAB 1 , TAB 3 , TAB 5 , and TAB 10 were 1.91, 1.86, 4.38, and 5.56, respectively.…”

“…The weight was recorded. The water‐holding capacity (WHC) (%) and the solubility index (SI) (%) were calculated using the following equations, respectively (Shams et al., 2022; Yassin et al., 2023): $$$$\begin{equation}{\mathrm{WHC\;}}\left( \% \right)\; = \;\frac{{{\mathrm{Weight\;of\;the\;precipitate\;(g)\;}} - {\mathrm{\;Weight\;of\;the\;sample\;(g)}}}}{{{\mathrm{Weight\;of\;the\;sample\;(g)}}}}\; \times 100\end{equation}$$$$ $$$$\begin{equation}{\mathrm{SI}}\;\left( \% \right)\; = \;\frac{{{\mathrm{Weight\;of\;the\;dried\;supernatant\;(g)}}}}{{{\mathrm{Weight\;of\;the\;sample\;(g)}}}}\; \times 100\end{equation}$$$$…”

“…The supernatant was poured into pre-weighed aluminum foil containers and dried to constant weight in the electric con-vection oven (101A-1E, Shanghai Experimental Instrument Factory Co., Ltd.) at 105 • C. The weight was recorded. The water-holding capacity (WHC) (%) and the solubility index (SI) (%) were calculated using the following equations, respectively (Shams et al, 2022;Yassin et al, 2023):…”