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- Title
Value addition of mushrooms by incorporation in the food products: an overview.
- Authors
Dhanapal, Dhanaraja; Rajoo, Baskar
- Abstract
Mushrooms are functional food that substantially has both nutritional and medicinal properties. The mushroom types like button, oyster, shiitake and enoki are consumed worldwide either directly in food or fortified with other food products. The principal purpose of fortification is to maintain the intrinsic properties of the food like taste, appearance, and texture and enhance their nutritional and mineral values. The level of fortification depends on the factors like safety, compatibility, and cost considerations. This paper reviews the possibilities of fortified food products with different mushrooms. The usage of mushrooms, their nutritional profile, suggested composition of mushroom powder and enhanced nutrition of fortified food products like bread, biscuits, cookies, noodles, pasta, soup etc., are discussed. Additionally, mushrooms are valuable material for preparing chutney powders, nuggets, jam, jellies, and the production of indigenous cosmetic items actively uses mushrooms' bioactive chemicals.
- Subjects
NOODLES; CULTIVATED mushroom; MUSHROOMS; ENRICHED foods; FUNCTIONAL foods; SAFETY factor in engineering; NUTRITIONAL value
- Publication
International Journal of Food Engineering, 2023, Vol 19, Issue 12, p573
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2023-0073