Standardization and evaluation of mushroom noodles

Now-a-days snack foods are common all over the world. They are the preferred food of children, women, and people who are highly mobilised. The majority of the snacks are high in carbohydrates and low in protein. As a result, attempts were made to include the essential protein in snacks. The aim of this study was to see how different formulations of mushroom noodles could be produced by combining different percentages of oyster mushroom powder. The results found that 5% of mushroom powder incorporation had good acceptability in all sensory characteristics.

[1]  Shaikh Shahinur Rahman,et al.  Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles , 2020 .

[2]  M. Zeraik,et al.  Pleurotus ostreatus and Agaricus subrufescens : investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial supplements , 2020 .

[3]  W. Radzki,et al.  Impact of processing on polysaccharides obtained from button mushroom ( Agaricus bisporus ) , 2019, International Journal of Food Science & Technology.

[4]  W. Rosli,et al.  The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta , 2019 .

[5]  W. Prinyawiwatkul,et al.  Consumer perception of extruded snacks containing brown rice and dried mushroom , 2019, International Journal of Food Science & Technology.

[6]  K. N. Pakhare,et al.  Enhancement of Nutritional and Functional Characteristics of Noodles by Fortification with Protein and Fiber: A Review , 2018 .

[7]  Kasutjianingati,et al.  Physicochemical and sensorial characteristics of noodle enriched with oyster mushroom (Pleorotus ostreatus) powder , 2018 .

[8]  C. Helm,et al.  Edible mushrooms: a potential source of essential amino acids, glucans and minerals , 2017 .

[9]  Neelam Gulia,et al.  Instant Noodles: Processing, Quality, and Nutritional Aspects , 2014, Critical reviews in food science and nutrition.

[10]  M. Seguchi,et al.  Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread Properties , 2001 .