Effect of Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation

摘要

Background and Objectives: Mushroom recognised as a superfood due to its high nutritional status, on the contrary, it is highly perishable. Present study aims to prepare mushroom powder with various pre-treatments and its utilization in cookies. Materials and Method: Oyster mushroom ( Ploretus sajor-caju ) treated with pretreatments of potassium metabisulphite (KMS) and ethylene diamine tetraacetic acid (EDTA) to prevent browning. The sample exhibiting lowest browning were whey treated for different time 10, 20 and 30 min and dried to obtain mushroom powder. Developed powder was used for the enrichment of cookies. Results: Findings suggested 1% KMS treatment reduced browning intensity (BI) in comparison to other treatments (BI 0.013, 0.014 and 0.020). Whey treated mushroom (30 min) dried at 50°C for 1.5 h yielded 77.84% powder. Dried powder had 3.8% moisture and 20.3% protein. The mushroom powder incorporated in cookies at 2, 4, 6, 8 and 10%, enhanced protein and fibres content by 51 and 34% respectively. Physical properties i.e., diameter reduced from 88.2-85.00 mm, while thickness increased from 12.3-13.1 mm causing spread ratio to decrease from 7.17-6.48. Hardness measured were found to be directly influenced by mushroom powder incorporation. Conclusion: The cookies supplemented with mushroom would be a good source of protein and dietary fibre, which can be helpful in reducing malnutrition and constipation.