DEVELOPMENT AND QUALITY EVALUATION OF MUSHROOM (PLEUROTUS SAJOR-CAJU) ENRICHED BISCUITS
Keywords:Biscuits, mushroom, nutrient composition, supplementation, sensory evaluation
Supplementation of foods is of current interest because of increasing nutritional awareness among consumers. Biscuits can be easily fortified with protein rich flour to provide convenient foods, in order to supplement protein in the diet and nutrition. As such mushroom is commonly consumed by the public and more relished, the present investigation was therefore undertaken to explore the possibilities of using mushroom powder (MF) in biscuits without impairing their acceptability. Nutrient composition and sensory investigation of biscuits incorporated with various levels of oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 5, 10 or 15% of PSC powder to replace wheat flour (WF). The results showed that biscuits formulated with 15% PSC powder significantly (p< 0.05) increased the protein content (13.45%) in comparison to control (12.15%). Meanwhile, the addition of PSC powder in biscuits did not affect the fat content remarkably compared with control biscuits. Both biscuits containing 10% and 15% PSC powder recorded 4.92 g/ 100 g and 5.07g/ 100 g total dietary fiber respectively that significantly (p<0.05) higher than to control biscuits (4.47 g/ 100 g). There was a non significant relation found in Bulk Density (g/cm3), Spread Ratio (g/cm) and Spread Factor in 5, 10 and 15% mushroom biscuits compared to control biscuits. In the sensory evaluation, biscuits incorporated with 10% PSC powder had the highest scores for all sensory attributes except for color and appearance. The present study suggested that incorporation of PSC powder up to 10% to replace wheat flour increased concentration of protein, dietary fiber, ash and lowering carbohydrate in biscuits.