Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Ibrahim, Rehab Mohamed; Ali, Maha IK; Abdel-salam, Faten

doi:10.1155/2022/2792084

Cited by 7 publications

(3 citation statements)

References 72 publications

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“…On the other hand, the mushroom was rich in minerals, especially K, Ca, and Fe. Data in the table show that Fe content in OMP reached about 15.12 mg/100g, the results were close to those cited by ( Agbagwa et al, 2020 andIbrahim et al, 2022). Besides these macro elements, OMP contains many microelements, such as Zn, K, Cu, and Mn.…”

Section: Chemical Composition Of Raw Materials (Wheat Flour Moringa L...supporting

confidence: 88%

Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles.

Gomaa,

Hussein,

Abd EL-Hakim

2023

Food Technology Research Journal

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Given their nutritional value, simplicity of preparation, and versatility as a snack at work or school, instant noodles are expanding their consumer base globally. Moringa leaves powder (MLP) and Oyster mushroom powder (OMP) are deployed to increase the nutritional value of instant noodles, which were prepared by wheat flour 72% extraction without adding MLP and OMP (T1), 1% MLP+1% OMP (T2), 2.5% MLP+2.5% OMP (T3), and 5% MLP+5% OMP (T4). Samples were analyzed for their chemical composition, mineral content, total phenols, total flavonoids, antioxidant activity%, texture, color and sensory evaluation. The results illustrated that there is a positive relationship with increasing MLP and OMP, and all of the following contents of protein, fat, crude fibers, and ash. Also, the total phenols, total flavonoids contents, and percentage of antioxidant activity are in direct proportion to the increment level of MLP and OMP in all processed samples, and the highest levels were recorded in T4 (3.32, 1.95, and 25.73, respectively). Adding the MLP and OMP caused an increase in mineral contents, especially Fe, K, and Ca, by 2.7, 1.8, and 34 times that of the commercial sample (CS). The hardness increased gradually with the high levels of MLP and OMP. It worth mentioning, a significant decrease in L* values happened and that the greenness values of instant noodles increased with the increase in MLP and OMP. From the previous results, it could be recommended that (T2), Based upon the findings of the study, the panelists' sensory evaluation, had high nutritional values and thus instant noodles' nutrient content value was increased.

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Section: Chemical Composition Of Raw Materials (Wheat Flour Moringa L...supporting

confidence: 88%

Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles.

Gomaa,

Hussein,

Abd EL-Hakim

2023

Food Technology Research Journal

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“…In turn, the antioxidant activity determined with the ORAC method was higher in all pasta variants that were enriched with the tested mushrooms in comparison to the control pasta [ 40 ]. Additionally, in a study performed by Ibrahim et al [ 41 ], the total phenolic content, total flavonoid content, DPPH scavenging activity, and FRAP values of waffles, breadsticks, and salad cream supplemented with Oyster mushroom powder were higher than in the control sample.…”

Section: Discussionmentioning

confidence: 97%

The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta

et al. 2023

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The influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-inflammatory, and antiproliferative properties were significantly higher. The qualitative–quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated that the Reishi-enriched pasta was characterized by a higher content of syringic (R2.5 sample), while pasta supplemented with Lion’ Mane had a higher content of vanillin in relation to the control pasta. In the case of ethanolic extracts, samples supplemented with the Reishi mushrooms (R5 sample) were characterized by higher ABTS antiradical properties and a reducing power while the sample supplemented with Lion’s Mane (L5 sample) had a higher ability to inhibit lipoxygenase in relation to the control sample. In conclusion, the results suggest that Reishi and Lion’s Mane mushroom powder can be used for the fortification of semolina pasta, conferring slightly healthier characteristics of the product.

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“…Mushroom leftovers were cleaned with potable water and then blanched for 3 min at 90 °C and dried under sunlight for 12 h in order to increase active vitamin D 2 [ 16 ]. The mushrooms were ground to a fine powder in an electric grinder (Sujata, Delhi, India) and kept in an airtight container stored at room temperature (30 ± 2 °C) until further use.…”

Section: Methodsmentioning

confidence: 99%

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Paul,

Kaushik,

Upadhyay

et al. 2024

Foods

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This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd–1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers’ standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 102 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.

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Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Cited by 7 publications

References 72 publications

Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles.

Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles.

The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

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