Utilization of Dehydrated Mushroom Flour in Some Functional Food Products | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 4, Volume 9, Issue 2, December 2012, Page 33-45 | ||||
| DOI: 10.21608/ajfs.2012.20224 | ||||
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| Abstract | ||||
| Fresh oyster mushrooms (Pleurotus ostreatus) and its dehydrated flour (DMF) were investigated in terms of chemical and technological utilization to prepare of certain food products such as biscuits, cookies, crackers, buns and pizza. The results showed that DMF could be considered as a good source of essential amino acids, minerals such as K, P, Na and Mg, essential fatty acids such as linoleic acid (C 18:2 w6), inulin and dietary fibre, and can be used as a natural antioxidant. The results also indicated that DMF had a very good values in terms of functional properties and in-vitro protein digestibility. The prepared food products contained different concentrations of DMF (2.5 up to 10 %) were highly acceptable by panelists and had no or little significant differences with the control samples. | ||||
| Keywords | ||||
| Oyster mushroom; dehydrated mushroom flour; Chemical composition; Functional properties; technological utilization | ||||
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