Physicochemical and Nutritional Characterization of Mushroom Powder Enriched Muffins
Physicochemical and Nutritional Characterization of Mushroom Powder Enriched Muffins
Muhammad Farooq1*, Allah Rakha2,Jawad Ul Hassan2, Iftikhar Ahmed Solangi1, A. Shakoor3, Muhammad Bakhtiar4, Muhammad Noman Khan5,Shoaib Khan5, Ibrar Ahmad6, Shabir Ahmed7 andWang Yunyang1*
ABSTRACT
At global level many species of eatable mushrooms have been used for diet and medication purposes. In addition to its dietetic value mushroom have many medicinal importance because mushroom is used against several viral, bacterial and cancer diseases. Mushroom powder also used to reduce blood pressure and increase resistance of person against many diseases. Keeping in perspective the position of dietary and medicinal values of mushroom in this research mushroom powder was added into muffins to improve nutritious and dietetic status of muffin. To achieve desired objective mushroom powder was mixed with wheat flour to improve sensory attributes of muffins. The proximate analysis of mushroom based powder and wheat flour was also performed. After this loaf weight and volume, structural examination, sensual attributes of muffin were also performed. The effect of mushroom powder on moisture, crude protein crude fat and nitrogen free extract of muffin were non-significant and effect on ash and crude fiber were significant when 0%, 10%, 20%, 30% and 40% mushroom powder based muffin were prepared. The effect of mushroom powder supplementations on loaf weight of muffin was significant and resulted in gradual decrease. However, the effect on loaf volume of muffins was non-significant. The effects of mushroom powder on texture and color value of muffin were highly significant. The results of sensory evaluation showed that muffin prepared with 10% mushroom powder have high sensory score while muffins prepared with 40% mushroom powder had very low sensory score.
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June 2021
Vol. 7, Iss. 1, Pages 1-205
