Fatty Acid Composition of Value-Added Mushroom Based Food Products
Fatty Acid Composition of Value-Added Mushroom Based Food Products
Umair Khatri1, Aijaz Hussain Soomro1*, Shahzor Gul Khaskheli1 and Omer Mukhtar Tarar2
ABSTRACT
Mushrooms are well-known for their richness of health-beneficial bioactive metabolites. In recent years, consumers interested regarding fatty acid composition of different food are increasing. This work assessed the nutritional value of two different verities of mushrooms including Button mushroom (BM) and Oyster mushroom (OM), and determined the composition and contents of fatty acids. Mushrooms dried in cabinet dehydrator at 55°C for 16 hrs, the obtained mushroom powder packed in an airtight jar. All mushroom-based food products (MBFPs) i.e., biscuits, noodles, nuggets and soup mix were developed using mushroom powder. Results regarding the fatty acids profile showed that, Saturated fatty acid (SFA) followed by (palmitic acid 13.20g/100) BMP, (stearic acid 3.97g/100) OMP, (margaric acid 3.43g/100) BMP, (behenic acid 1.15g/100) BMP, (arachidic acid 0.37g/100) BMP and (lignoseric acid 0.34g/100) BMP. Unsaturated fatty acid (USFA) followed by (trans linoleic acid 66.49g/100 BMP, (cis oleic acid 34.26g/100) OMB, (gamma 6.24g/100) BMP, (eicosenoic acid 2.64g/100) BMP, (linolenic acid 1.60g/100 BMP, (erucic acid 1.07g/100) BPM, (nervonic acid 0.89g/100) BMP, (eicosadienoic acid 1.99g/100) BMP, (trans oleic acid 0.26g/100) BMP and (palmitoleic acid 0.21g/100) OMP. Value added food products followed by SFA nugget (palmitic acid 1.30g/100), biscuit (palmitic acid 3.69g/100), soup mix (palmitic acid 0.25g/100) and noodles (palmitic acid 0.16g/100). Value added food products followed by UNFA nugget (cis oleic acid 10.05g/100), biscuits (cis oleic acid 34.26g/100), soup mix (trans linoleic acid 1.80g/100) and noodles (gamma 0.53g/100). Total fatty acid (TFA) (Poly unsaturated fatty acid =PUSFA, Monounsaturated fatty acid = MUSFA and Total saturated fatty acid= TSFA) followed by (TFA 81.57g/100) BMP, (PUSFA76.33g/100) BMP, (MUSFA 35.15g/100) OMB, (TSFA 21.84g/100) BMP. The findings from present study conclude that BM and OM can be effectively utilized for the development of MBFPs while their fatty acid profiling exhibited the presence of 16 FAs (06 SFAs and 10 USFA) which indicates that MBFPs possess considerable proportion of essential fatty acids rather than SFAs. It is concluded that mushrooms are high-quality and can be used as a source for meat analog required by vegetarians. This study provides a scientific source for the additional consumption of mushrooms.
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