Volume 19 Part 1 Article 52: Nutritional and Sensory attributes of cookies as influenced by addition of L.edodes powder

Volume 19 Part 1 Article 52
Year 2016
Title: Nutritional and Sensory attributes of cookies as influenced by addition of L.edodes powder
Author: Shalinee Prasad, Himanshi Rathore, Satyawati Sharma, Ajay Singh Yadav

Abstract:
L.edodes commonly known as Shiitake mushroom is the second largest cultivated edible mushroom in the world. Apart from its excellent nutritional qualities, it contains a large number of bioactive molecules having great therapeutic implications. Despite sporadic research, L.edodes is not consumed as part of the regular diet in India. Hence, the study was carried out with the objective of using L.edodes powder as a functional food ingredient in cookies. Studies on the effect of substitution of L.edodes powder (LP) on the nutritional as well as the sensory parameters of cookies at 5, 10, 15, 20 and 25% levels were carried out. Sensory attributes were studied on nine point Hedonic scale through a panel of nine semi trained judges for standardization of food samples. Proximate composition revealed that mushroom enriched cookies had higher protein, ash and mineral (iron, calcium & phosphorus) content as compared to control. Physical characteristics of cookies showed that the diameter of control and mushroom enriched cookies did not vary markedly. The protein content was found to be increased from 2.2 gm to maximum 2.9 gm/100 gm in the cookies. Also, addition of L.edodes powder increased the overall mineral content in them. The sensory analysis indicated that there was no significant difference between the cookies produced even when compared to the control 100% refined wheat flour cookies. The overall acceptance of the cookies was ranked to 10% L.edodes powder substitute

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