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Article
Publication date: 11 September 2007

V. Dunkwal, S. Jood and S. Singh

This article aims to focus on the food value of the mushroom. Because of its low calorific value and very high content of proteins, vitamins and minerals, mushrooms may…

Abstract

Purpose

This article aims to focus on the food value of the mushroom. Because of its low calorific value and very high content of proteins, vitamins and minerals, mushrooms may contribute significantly in overcoming protein deficiency in developing countries like India.

Design/methodology/approach

Oyster (Pleurotus sajor caju) mushroom cultivated on two substrates i.e. wheat straw and brassica straw were procured. Freshly harvested and washed mushrooms were cut into small pieces. Sliced mushrooms were divided into four portions. Two portions were left untreated and dried using sun and oven drying methods. The third portion was blanched in boiling water at 100 °C for two mins, cooled immediately and drained. The blanched samples were divided into two portions. One portion was sun dried and another was oven dried. The fourth portion was soaked in solution of citric acid (0.25 percent) for 30 mins and drained. The steeped samples were divided into two portions. One portion was sun dried and another was oven dried. Each sample was dried from initial moisture content of 91 percent on fresh weight basis of the final moisture content 10 percent on dry weight basis. All the samples were ground to make fine powder. The untreated and treated samples were analysed for physico‐chemical properties and sensory evaluation by using standard methods.

Findings

Treated and untreated powders prepared from oyster (Pleurotus sajor caju) mushrooms grown on two substrates i.e. wheat and brassica straw were analysed for physical and chemical characteristics. Among the powders, T6 (steeped in 0.25 percent citric acid and oven dried) powder exhibited highest yield followed by untreated and blanched powders. On the other hand, untreated samples T1 (sun dried) and T4 (oven dried) showed higher browning index as compared to pretreated powders. Steeped samples (T3 and T6) from both type of mushrooms, irrespective of drying methods exhibited higher values of water retention capacity and swelling index as well as sensory attributes (colour, aroma and texture) In terms of chemical analysis, steeped samples from both types of mushrooms, irrespective of drying methods, exhibited higher contents crude protein, crude fibre and ash as compared to blanched powders. Blanching in hot water may cause leaching out of nutrients.

Practical implications

With regard to healthy benefits and medicinal value of mushroom, its production and consumption should be increased. However, mushroom production does not demand land, but helps in the bioconversion of potential pollutants like agro‐wastes to useful and nutritive food for human consumption, which is essential to a developing country like India.

Originality/value

The findings of this article may contribute significantly in overcoming protein deficiency in developing countries like India. Mushrooms have a low carbohydrate content, no cholesterol and are almost fat free. Therefore, they form an important constituent of a diet for a population suffering from atherosclerosis.

Details

British Food Journal, vol. 109 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 17 June 2019

Wan Abd Al Qadr Imad Wan-Mohtar, Anita Klaus, Acga Cheng, Shardana Aiga Salis and Sarina Abdul Halim-Lim

The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality…

Abstract

Purpose

The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures.

Design/methodology/approach

A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O2) and high nitrogen packaging (HNP: 85 per cent N2, 15 per cent O2). All samples were stored at 4 oC for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI.

Findings

From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p<0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour–odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM.

Originality/value

Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer’s acceptance.

Details

British Food Journal, vol. 121 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 25 January 2021

Jose Igor Hleap-Zapata and Gloria Carmenza Rodríguez-de-la-Pava

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters…

Abstract

Purpose

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters made from red tilapia (Oreochromis spp.) fillets.

Design/methodology/approach

This study looks at adding oyster mushroom powder (OMP) to the emulsion at concentrations of 0, 0.075, 0.150, 0.225 and 0.300% (p/p) in combination with sodium pyrophosphate (PS), which was added at concentrations of 0.225, 0.150, 0.075 and 0%, respectively. A sausage with only sodium pyrophosphate added was evaluated as the control sample. The proximal chemical composition, physicochemical parameters, color, texture, lipid oxidation and sensory characteristics were determined for each treatment.

Findings

The results revealed that adding OMP up to 0.150% (w/w) provided the best conditions for the sausages in terms of pH, lipid oxidation, moisture retention capacity and cooking losses. In addition, the characteristics of texture and color, as well as the sensory evaluation, showed the best values for this OMP and SP ratio, meaning a substitution of sodium pyrophosphate with oyster mushroom powder at this concentration is suitable.

Originality/value

This paper discusses the beneficial properties of oyster mushroom powder, thereby showing potential for the establishment of health-promoting effects of the fish sausages.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 1 June 2001

Abstract

Details

Nutrition & Food Science, vol. 31 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 5 May 2020

So-young Kim and EunJu Lee

This pilot study is aimed to explore the potential problem of picky eating (PE) among university students majoring in food and nutrition as prospective nutrition professionals.

Abstract

Purpose

This pilot study is aimed to explore the potential problem of picky eating (PE) among university students majoring in food and nutrition as prospective nutrition professionals.

Design/methodology/approach

The current pilot study included a total of 87 South Korean students majoring in food and nutrition. The self-designed Food Bridge program was applied to identify the underlying causes of PE and examine the possibility of overcoming it. The program included planning and practicing stepwise exposures to target foods that were the subject of PE. Descriptive statistics were calculated, and distributive differences between the success and failure groups in the program were analyzed using a chi-squared test.

Findings

Vegetables were the most commonly disliked foods (74.7%). About 46% of all students mentioned negative experiences as a reason for food dislikes. Almost half (45%) of these negative experiences were due to external coercion: forced eating (30.0%) and vomiting after forced eating (15.0%). About 66% of the students achieved relatively positive results in overcoming PE. The proportion of failures tended to be higher when the reasons for food dislike included negative experiences.

Originality/value

As the current study implied, students majoring in food and nutrition can be subject to PE. Despite study limitations, this study is meaningful in that it raises concerns over the potential problem of PE and its treatment among prospective nutrition professionals. This study is also expected to serve as a basis for further research on adult PE.

Details

British Food Journal, vol. 122 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 December 2018

Caska and Henny Indrawati

This paper aims to analyze sustainability level of crispy palm tankos mushroom business; institutions involved in the development of crispy palm tankos mushroom business…

Abstract

Purpose

This paper aims to analyze sustainability level of crispy palm tankos mushroom business; institutions involved in the development of crispy palm tankos mushroom business in Riau Region; nutritional composition, sensory assessment both descriptively and hedonically, and also designing the suitable and hygienic packaging for crispy palm tankos mushroom in Riau; institutional structuring model involved in the development of crispy palm tankos mushroom business in Riau; and strategies to improve the quality of crispy palm tankos mushroom in Riau.

Design/methodology/approach

This study is quantitative research conducted by survey. The research was conducted in Indragiri Hulu, Pelalawan, Kampar and Siak, Riau Province, Indonesia from April to August 2017. The study population is all producers producing crispy oil palm mushroom in the research area. The sample was determined purposively with the criterion of the producers who have been running their business for at least 5 years. Based on the criterion, there were 225 producers included as the sample.

Findings

This study found that business sustainability is the main concern of micro business of crispy palm tankos mushroom in Riau Province. Although local government lack of support, the average value of business sustainability is in the very high category. In addition due to the excellent business support quality, business sustainability is supported by the family environment, independence and business progress. There are two institutions involved in the development of makers business to date, they are informal financial institutions that help makers to increase business capital, and retailers who help makers deliver products to consumers. The results of nutritional composition analysis of crispy palm tankos mushroom showed that the crispy tankos mushroom is a product with good nutrition value for consumption by the community. The implication of this study is to improve the quality of the tankos mushroom crispy palm in terms of color according to the choice of the panelists.

Originality/value

Originality of this study aims to provide strategic formulation to use local resources and improve the economic actors of the home industry of crispy palm tankos mushroom processing in Riau. This research is conducting a structure to the institutions involved in the development of crispy palm tankos mushroom and improving the product quality. This research contributes to the development of science, especially economic development, particularly the development of small industries.

Details

Journal of Science and Technology Policy Management, vol. 10 no. 2
Type: Research Article
ISSN: 2053-4620

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Article
Publication date: 1 January 1976

W.A. Hayes

Gathering edible mushrooms from the fields and forest is nowadays more of a leisure activity than a serious search for food. When man's survival depended on his searches…

Abstract

Gathering edible mushrooms from the fields and forest is nowadays more of a leisure activity than a serious search for food. When man's survival depended on his searches for the products of nature, wild edible species of mushroom probably made significant contributions to his diet and this is probably true today in some remote regions of the world where acute food shortages occur. In the Himalayas for example, the wild mushrooms that are eaten by the native monkeys are regarded as nutritious and edible. When plentiful these are gathered by the native population and preserved by drying in the sun for later consumption.

Details

Nutrition & Food Science, vol. 76 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 13 March 2017

Rajni Goyal and Rajbala Grewal

White button (Agaricus bisporus) mushroom (WBM) is a good source of fiber, protein and unsaturated fatty acids and is considered an effective food for the treatment of…

Abstract

Purpose

White button (Agaricus bisporus) mushroom (WBM) is a good source of fiber, protein and unsaturated fatty acids and is considered an effective food for the treatment of hyperlipidemia.

Design/methodology/approach

Male Wistar strain rats (28) were divided into four groups, two control and two experimental, which were fed a semi-synthetic diet containing 1 per cent cholesterol and supplemented with 5 and 10 per cent dried mushroom for a period of 42 days. At the end of the experiment, the rats were anesthetized and blood samples were taken. The serum and liver were analyzed for total lipids, triglycerides and phospholipids.

Findings

Serum total lipid and triglyceride levels were reduced significantly in rats fed on 5 and 10 per cent WBM. However, serum phospholipid levels were decreased only in rats fed on 10 per cent WBM. The deposition of total lipids and triglycerides in liver decreased significantly in the experimental rats. However, no significant differences were observed in liver phospholipid levels in any experimental group of rats.

Originality/value

Hyperlipidemia is one of the leading medical problems nowadays, and it represents a major concern because of the associated death rates occurring in different communities. The study results indicate that this problem can be reduced through the consumption of A. bisporus mushrooms.

Details

Nutrition & Food Science, vol. 47 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 July 2017

Bindvi Arora, Shwet Kamal and Ved Prakash Sharma

The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising…

Abstract

Purpose

The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.

Design/methodology/approach

Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.

Findings

Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).

Originality/value

Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

Details

Nutrition & Food Science, vol. 47 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 8 May 2017

Patrick Ogwok, Robert Muyinda, Henriettah Nakisozi and Michael Bamuwamye

The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus).

Abstract

Purpose

The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus).

Design/methodology/approach

Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection.

Findings

Fat content ranged between 0.24 and 5.23 per cent. Variation was noted between P. ostreatus grown in soil and on cotton seed husks (p = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (p = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid (LA) was the most abundant fatty acid (FA) (30.91 to 54.35 per cent). It varied between Amanita spp and T. microcarpus (p = 0.0001) but not between substrates (p = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the negative effects of a high ω-6 FA/ω-3 FA ratio.

Originality/value

Information on FA profile of cultivated and wild edible mushrooms will provide a basis for commercial exploitation of the cultivated mushrooms. This work showed that P. ostreatus, Amanita spp and T. microcarpus are healthy foods with regard to the low fat content and high amounts of LA.

Details

Nutrition & Food Science, vol. 47 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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