The Dynamic Role of Ultrasonic Treatment Technology in Flax Seed for the Development of Fortified Mushroom Powder to Boost Nutritional Benefits in Drink Development
Kajal Verma¹, Prity Pant², R C Mishra³, Syed Samar Abbas⁴

¹Prof. Kajal Verma, Associate Professor, Department of Food Technology, William Carey University, Shillong (Meghalaya), India.

²Dr. Prity Pant, Professor, Department of Food Technology, William Carey University, Shillong (Meghalaya), India.

³Dr. R. C. Mishra, Scientist, Mahakaushal University, Jabalpur (Madhya Pradesh), India.

⁴Mr. Syed S. Abbas, Director, Department of Food Technology, IGMPI, New Delhi, India.  

Manuscript received on 07 September 2024 | Revised Manuscript received on 14 September 2024 | Manuscript Accepted on 15 September 2024 | Manuscript published on 30 September 2024 | PP: 1-8 | Volume-3 Issue-4 September 2024 | Retrieval Number: 100.1/ijfe.D101803040924 | DOI: 10.54105/ijfe.D1018.03040924

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Abstract: This study investigated the physicochemical properties and sensory acceptability of fortified mushroom smoothies using blends of Agaricus bisporus with chia, flax, and pumpkin seeds. Standard analytical techniques and Pearson’s correlations were used to examine blends containing different levels of mushroom flour (10%, 15%, 20%, 25%, and 30%). The findings revealed that increasing the mushroom content led to higher levels of protein, ash, fiber, zinc, and iron in both the composite flours and fortified smoothies. Additionally, the in vitro protein digestibility of the fortified smoothies improved with increased mushroom content. Adding P. ostreatus flour resulted in higher pH and lower total titratable acidity (TTA), whereas A. bisporus flour had the opposite effect. Moreover, higher mushroom content decreases fat, carbohydrates, and energy in the flours and smoothies, as well as reducing the viscosity of the fortified smoothies. Positive linear effects on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index, and swelling capacity were observed. At the same time, compact density, bulk density, and syneresis showed negative linear effects. The gelation capacity, emulsifying activity, and emulsion stability remained unaffected by P. ostreatus but slightly decreased with A. bisporus. The study highlights the potential of mushroom flours as a novel food fortification, given their nutritional benefits and numerous health-promoting attributes. (R.M. Ishara Jackson1, Daniel N. Sila2, Glaston M. Kenji2) (2018).

Keywords: Mushroom Powder, TTA, Mushroom Content
Scope of the Article: Food Processing