International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 5 (2021)

Formulation and quality evaluation of mushroom powder incorporated noodles


N Sushma, T Kamalaja, B Anila Kumari

Mushroom is one of the most popular and widely cultivated fungi. Mushroom is an excellent source of protein, vitamins (B1, B2, niacin, vitamin C, folic acid, pro-vitamin D ergo sterol), minerals (P, K, Na, Ca and Fe), dietary fibers and is low in fat and also rich source of vitamin B12, which is rarely found in plant diets, making them a great choice for vegetarians. In the present research efforts were being made to formulate the process for preparation of value-added product that is mushroom powder incorporated noodles. Five treatments were been made with the substitution of wheat flour with mushroom powder. Further, the best accepted formulation was assessed for nutritional composition. From the sensory evaluation it was evident that 5% formulation found optimum as per hedonic rating test, and the nutritional profile of mushroom powder incorporated noodles was found rich in protein, CHO, total minerals i.e., ash, energy and low in fat.
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How to cite this article:
N Sushma, T Kamalaja, B Anila Kumari. Formulation and quality evaluation of mushroom powder incorporated noodles . International Journal of Food Science and Nutrition. 2021; 6(5): 43-47.