Fortification of Wheat Bread Using Mushroom Powder

BANGLADESH RESEARCH PUBLICATIONS JOURNAL ISSN: 1998-2003, Volume: 7, Issue: 1, Page: 60-68, May - June, 2012

FORTIFICATION OF WHEAT BREAD USING MUSHROOM POWDER

Md. Mahedy Mahamud1, Md. Rezaul Islam Shirshir* and Md. Rabiul Hasan Md. Mahedy Mahamud, Md. Rezaul Islam Shirshir and Md. Rabiul Hasan (2012). Fortification of Wheat Bread Using Mushroom Powder. Bangladesh Res. Pub. J. 7(1): 60-68. Retrieve from http://www.bdresearchpublications.com/admin/journal/upload/09314/09314.pdf

Abstract

The research was conducted in different laboratories of Faculty of AgroIndustrial and Food Process Engineering, Dinajpur and in Institute of Food Science and Technology, BCSIR, Dhaka, Bangladesh. Locally collected fresh mushroom were cleaned with hot water containing 3% salt and 0.01% citric acid at 100°C for 3 minutes. Then they were chopped into small pieces and dried at 33±2° for 48 hours up to 9-10% moisture level. The dried mushrooms were grounded to make powder. Three samples of bread were prepared incorporating 5%, 10% and 15% mushroom powder and another sample containing no mushroom powder was collected from market. The composition of mushroom powder and bread prepared incorporating various levels of mushroom powder were analyzed to determine the effects of various levels of mushroom powder in nutritional constituents and consumers’ acceptability. The bread containing 5% mushroom powder showed significantly better result for texture and overall acceptability variables of consumer acceptability. In case of nutritional composition, the bread with 5% mushroom powder (content 16.04% moisture, 10.07% protein, 9.20% fat, 1.82% ash and carbohydrate 62.87%) was better than bread with no mushroom powder (17.31% Moisture , 9.46% Protein, 9.10% Fat, 1.63% Ash and 62.50% Carbohydrate) but bread with 10% (9.36% moisture, 10.74% protein, 9.73% fat, 2.01% ash and carbohydrate 58.16%) and 15% (17.54% moisture, 11.40% protein, 10.10% fat, 2.20% Ash and 58.76% total carbohydrate)...