Nutritional evaluation and storage studies of button mushroom powder fortified biscuits.

摘要

Mushroom fortified biscuits (MFB) containing mushroom powder at the level of 5-20% were developed. Mushroom powder was prepared from white button mushroom (Agaricus bisporus). Biscuits made from wheat flour, water and other ingredients were used as control for comparison. The physico-chemical composition of biscuits showed that protein content increased from 6.7% in control biscuits to 7.5% in 5%, 8.4% in 10%, 9.5% in 15% and 10.3% in 20% MFB. The biscuits showed an overall acceptability of 8.2, 8.1, 7.1, 6.6 and 5.8 for control, 5%, 10%, 15% and 20% MFB, respectively. The biscuits were packed in polypropylene pouches and stored at room temperature (19-26 degrees C). The changes in physico-chemical composition were determined at one-month interval until the product became unacceptable. The biscuits lost crispiness after 5 months and were acceptable only up to 5 months. While 20% MFB showed crispiness only up to 4 months. Total plate count increased from 0.5 CFU x 102/g on zero days to 2.5, 4.1, 5.7, 7.0, 8.2 and 10.0 CFU x 102/g respectively after 1, 2, 3, 4, 5 and 6 months of storage.