Mushroom-enriched millet pasta: exploring nutritional value, antioxidant activity, and sensory acceptability: Mushroom millet pasta
2025
Srivastava, Anuradha | Attri, Brij Lal | Rao, B. Dayakar | Sharma, Ved Parkash
The growing demand for functional and nutritious foods has prompted the development of alternative food products that can be easily incorporated into daily diets. This study investigates the impact of mushroom supplementation on the nutritional profile of millet pasta, focusing on protein, fiber, vitamin D, and antioxidant content. Three types of mushrooms—oyster, button, and shiitake—were incorporated at varying concentrations (0%, 5%, 10%, and 15%) into millet pasta formulations. Results showed a significant increase in protein content, with button mushrooms providing the highest enrichment (13.86 g/100 g). Dietary fiber content also increased substantially, particularly with oyster mushrooms (8.45 g/100 g), while carbohydrate and fat content remained largely unaffected. Vitamin D levels were significantly enhanced, with button mushrooms showing the highest content (6373 IU). Antioxidant activity, as measured by DPPH scavenging, was highest in shiitake mushrooms. Sensory evaluation revealed that while all mushroom types improved the nutritional value, oyster and button mushrooms were the most acceptable in terms of color, taste, and texture, with shiitake mushrooms receiving lower acceptability due to their strong flavor and aroma. These findings highlight the potential of mushroom-fortified millet pasta as a nutritious, functional food product with enhanced health benefits.
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Эту запись предоставил Indian Council of Agricultural Research