SUPPLEMENTED PRETZELS BY DRIED OYSTER MUSHROOM (PLEUROTUS FLORIDA) | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 23, Volume 85, Issue 2, July 2007, Page 661-676 PDF (3.33 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2007.218079 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| NAHED S. YOUSEF1; MANAL H. ABDEL-KADER2; MOSTAFA H. EL-KATTAN3 | ||||
| 1Food science and Technology Department, Faculty of Home Economics, Al-Azha University, Tanta, Egypt | ||||
| 2Bread and Pastry Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 3Central Laboratory of Agricultural climate, Agricultural Research Center, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Production of pretzels supplemented with different mushroom parts i.e. mushroom fruiting body, mushroom stem and fungal mycelium at levels of 2, 4 and 6 % to wheat flour (72%) were studied. Results indicated the improvement of the pretzel protein quality especially its lysine content when flour was supplemented with different parts of dried oyster mushroom. Moreover, minerals contents were higher in all supplemented pretzel than unsupplemented ones due to the high minerals content of oyster mushroom. Percentage of recommended dietary allowance (% RDA) was calculated for essential amino acid and some other nutrients for children and adults. Calculations indicated that supplemented pretzel with any of the different parts of oyster mushrooms were higher in % RDA than unsupplemented ones. Moreover, the organoleptic evaluation showed similarity between unsupplemented and supplemented pretzel with either dried fruit bodies or stems of oyster mushroom. Thus, it may be recommended that supplementation of flour with either dried fruiting bodies or the worthless stems of oyster mushroom will elevate the nutritive value of flour with no adverse effect on organoleptic qualities. | ||||
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