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In this study, the physicochemical properties of freeze dried oyster mushroom powder were analyzed. The proximate composition result showed that oyster mushroom contains moisture content 4.98%, protein content 22.97%, crude fat 3.17%, total ash 7.54%, fiber content 25.44% and carbohydrate content was found to be 61.34%, respectively. The bulk densi...
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Lignocellulose wastes are generated in huge amounts by various sectors like agriculture, forestry, and industry but only a small portion of these wastes are utilized and a major portion is left unused. In this study, seven different lignocellulosic wastes and their combinations in different percentages were determined for the growth and yield of Pl...
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... According to other researchers, the color parameters of freeze-dried button mushrooms are as follows: parameter L* from 73.39 to 86.19, parameter a* from 0.89 to 1.66, and parameter b* from 10.22 to 15.29 [14,81]. In the case of freeze dried oyster mushrooms, the whiteness parameter L* ranged from 82.42 to 84.72, while the value of the chromatic coordinate a* ranged from −0.58 to 1.49, and for the chromatic coordinate b* it was 12.42 and 15.47 [82,83]. ...
Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic nutritional and elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), and sensory evaluation of shortbread cookies. The functional properties of blended flours were also determined, such as bulk density (BD), water- and oil-holding capacity (WHC, OHC), swelling capacity (SW), and water solubility index (WSI). The results show that the amounts of protein, fiber, and ash were higher in cookies enriched with mushrooms than in control cookies. The enriched products, depending on the amount of mushroom powder used and the mushroom species, had a higher content of zinc, iron, magnesium, potassium, and copper. The increase in the addition of mushroom powder resulted in a significant (p < 0.05) increase in the TPC content and antioxidant properties. The use of composite flours contributed to a significant increase in hardness (at 6% mushroom powder) and a change in color parameters, with lower whiteness and a greater ΔE recorded for cookies with A. bisporus lyophilisate. In the sensory evaluation, the samples enriched with P. ostreatus powder received higher scores compared with control samples, while the cookies with A. bisporus flour were evaluated lower than the control.
... The fat content in the pileus and stipe of M. sextelata was determined using a Soxhlet extraction apparatus, following a previously established method (9). The fat content was determined by equation (2) ...
Morchella sextelata is a highly prized edible mushroom and is widely consumed for its distinctive taste and texture. The stipe of M. sextelata is significantly lower in priced compared to the pileus. The aim of this study was to conduct a comprehensive comparative analysis of the nutritional and biological properties between the pileus and stipe of M. sextelata. The results revealed that the stipe exhibited comparable levels of various nutrients and bioactive compounds to those found in the pileus. The stipe showed significantly higher levels of crude dietary fiber, various mineral elements, vitamins, amino acids, 5′-nucleotides, fatty acids, and specific sugars. Additionally, it also demonstrated significant abundance in bioactive compounds such as total flavonoids and ergothioneine. Overall, our study provides valuable insights into unlocking further knowledge about M. sextelata’s nutritional composition while highlighting its potential health benefits associated with different parts of this highly esteemed edible mushroom.
