Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Formulation and quality evaluation of mushroom (Oyster mushroom) powder fortified potato pudding
Submitted20-05-2016|
Accepted09-03-2017|
First Online 20-03-2017|
Mushrooms are basically fungi, which have a fleshy and spore-bearing fruiting body. They have been in use not only for consumption purposes but also for medicinal purposes since ages. Today mushrooms are eaten by people for their flavor, texture as well as for the health benefits. Addition or fortification of mushrooms in traditional food of India may enhance their acceptance among common people because these are rich in nutrients and provide health benefits. They have a profound ability to boost immune system, fight cancers and improve functioning of important organs, as they are full of proteins, vitamins, minerals, amino acids, antibiotics and antioxidants. Mushrooms can therefore be used as a weapon against malnutrition and starvation because of its high protein and vitamin content. Hence, an attempt was made to develop mushroom powder and fortified potato pudding with mushroom powder and the developed products were evaluated for sensory parameters and nutritive value. Nutritional analysis of powder revealed that mushroom powder retained high amount of protein (22.10g), fibre (15.70g), low amount of fat (1.90g) and good amount of carbohydrate (43.70g) while nutritional analysis of developed potato pudding revealed that 5% (T1 sample) fortification of mushroom powder in potato pudding retained high amount of protein (2.28g) and fibre (0.26g) and good amount of fat (1.36g) and carbohydrate (18.93g) than control sample. The organoleptic acceptability of developed potato pudding revealed that 5% (T1 sample) fortification of mushroom powder in potato puddingwas liked extremely.
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