Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties

The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta

“…This can be seen in the WSI results in comparison with the semolina-only control pasta. Similar results were obtained in research using pasta fortified with white button mushrooms (Chauhan et al, 2017). 22 For the consumer, the color of pasta is a very important feature, often determining the purchase of the product.…”

“…Similar results were obtained in research using pasta fortified with white button mushrooms (Chauhan et al, 2017). 22 For the consumer, the color of pasta is a very important feature, often determining the purchase of the product. Producers need to meet the criteria and expectations of Italians, who are the leading pasta consumers in Europe.…”

“…This may be due to competition for water molecules between starch, proteins, and fiber and the hydration levels of the constituents, which in turn can affect the strength of the gluten network. 21,22 In a study by Chauhan et al (2017), 22 supplementation of semolina with white button mushrooms resulted in a decrease in hardness. Similarly, in studies by Chauhan et al (2017) 22 and Nordiana et al (2019), 24 pasta fortification with 5%, 10%, and 15% oyster mushrooms resulted in a 4-11% decrease in pasta hardness and a 50-76% increase in pasta elasticity.…”

“…21,22 In a study by Chauhan et al (2017), 22 supplementation of semolina with white button mushrooms resulted in a decrease in hardness. Similarly, in studies by Chauhan et al (2017) 22 and Nordiana et al (2019), 24 pasta fortification with 5%, 10%, and 15% oyster mushrooms resulted in a 4-11% decrease in pasta hardness and a 50-76% increase in pasta elasticity. In their study, substitution with mushrooms also reduced the stickiness of pasta by 12-30%.…”

Justification of the optimal ratio of components in macaroni products enriched with composite mixture

“…In recent years, macaroni products with various herbal supplements has been widely distributed [1][2][3][4][5][6]. Creating food for therapeutic and prophylactic purposes, the integrated use of food raw materials, improving the quality, nutritional and biological value of the products is an important component of the "Concept of state policy in the field of healthy nutrition of the population".…”