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

  • Romina Alina VLAIC University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
  • Crina Carmen MUREȘAN University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
  • Sevastiţa MUSTE University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
  • Vlad MUREȘAN University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
  • Anamaria POP University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:2018.0022

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.

Author Biographies

Romina Alina VLAIC, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
Faculty of Food Science and Technology, Food Engineering Department
Crina Carmen MUREȘAN, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
Faculty of Food Science and Technology, Food Engineering Department
Sevastiţa MUSTE, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
Faculty of Food Science and Technology, Food Engineering Department
Vlad MUREȘAN, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
Faculty of Food Science and Technology, Food Engineering Department
Anamaria POP, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca
Food Engineering Department, Faculty of Food Science and Technology
Published
2019-06-07
Issue
Vol. 76 No. 1 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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