Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

Romina Alina VLAIC, Crina Carmen MUREȘAN, Sevastiţa MUSTE, Vlad MUREȘAN, Anamaria POP

Abstract


Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:2018.0022

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