Utilization of button mushroom (Agaricus bisporus) powder to improve the physiochemical and functional properties of cookies

Abstract

The objective of the current research was to develop nutritionally enriched cookies by combining protein-rich mushroom flour (MF) with barley flour (BF).

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

“…The effects of partial replacement of wheat [21,22], whole grain [91], barley [72] and sorghum [24] flour with mushroom powder on the color change of cookies have been observed by other researchers. Regardless of whether the basic flour was replaced by an amount of 1-5% [22] or even up to 100% [21] mushroom powder, the value of the L* parameter was lower compared with control cookies.…”

“…However, it was found that with the increase in the mushroom powder content, the thickness increased significantly, while opposite tendencies were observed for the diameter and spread factor. The addition of A. bisporus to barley flour cookies in an amount from 10% to 50% resulted in significant increases in diameter and weight of samples, with 20% or more addition of mushroom flour producing a decrease in the thickness value and spread ratio; however, no significant difference was found for these two parameters (p ≤ 0.05) [72].…”

“…The spread ratio parameter describes the shape and quality of cookies [72]. The discussed parameter of the samples ranged from 8.80 (for the Po6 sample) to 9.59 (for the Po2 sample), however, no significant (p < 0.05) differences were noted between the results.…”

“…In the case of the chromatic coordinate a*, there was no significant effect of supplementation with dried Pleurotus albidus [21], and there was increase in the value of this parameter for cookies supplemented with Cordyceps militaris powder [22], while there was a decrease in the redness of cookies with the addition of P. ostreatus [91], shiitake, or black ear mushrooms [24] compared with the control. For the chromatic b* coordinate, an increase in the value was observed in the case of cookies supplemented with C. militaris [22], A. bisporus [72], or silver ear mushrooms [24] and a decrease in the yellowness of cookies supplemented with P. albidus [21], P. ostreatus [91], shiitake, or black ear mushrooms [24].…”

“…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. However, these samples had a higher protein and ash content than the control.…”