Formulation and quality evaluation of mushroom (Oyster mushroom)powder fortified potato pudding

Abstract

Mushrooms are basically fungi, which have a fleshy and spore-bearing fruiting body. They have been in use not only for consumption purposes but also for medicinal purposes since ages. Today mushrooms are eaten by people for their flavor, texture as well as for the health benefits. Addition or fortification of mushrooms in traditional food of India may enhance their acceptance among common people because these are rich in nutrients and provide health benefits. They have a profound ability to boost immune system, fight cancers and improve functioning of important organs, as they are full of proteins, vitamins, minerals, amino acids, antibiotics and antioxidants. Mushrooms can therefore be used as a weapon against malnutrition and starvation because of its high protein and vitamin content. Hence, an attempt was made to develop mushroom powder and fortified potato pudding with mushroom powder and the developed products were evaluated for sensory parameters and nutritive value. Nutritional analysis of powder revealed that mushroom powder retained high amount of protein (22.10g), fibre (15.70g), low amount of fat (1.90g) and good amount of carbohydrate (43.70g) while nutritional analysis of developed potato pudding revealed that 5% (T 1 sample) fortification of mushroom powder in potato pudding retained high amount of protein (2.28g) and fibre (0.26g) and good amount of fat (1.36g) and carbohydrate (18.93g) than control sample. The organoleptic acceptability of developed potato pudding revealed that 5% (T 1 sample) fortification of mushroom powder in potato puddingwas liked extremely.

Effect of Different Ratios of Low Protein Flour to Oyster Mushroom (Pleurotus sajor-caju) Powder on the Physicochemical Properties and Sensory Acceptability of Edible Tablespoon

“…As can be seen in Table 1, there was no significant difference (p>0.05) on calorie content among five formulations of oyster mushroom edible tablespoon, ranging from 4456.53 cal/g to 4659.43 cal/g. According to Verma and Singh (2017), oyster mushroom is low in fat, carbohydrate and calories. The incorporation of OMP can help in the enrichment of the nutrient density of the biscuit while maintaining the biscuit calories without raising it (Farzana and Mohajan, 2015).…”