Nutritional and sensory properties of mushroom fortified corn extrudates
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Authors
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Bindvi Arora
ICAR-Directorate of Mushroom Research, Chambaghat, Solan, HP, India-173213
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Mridula D
ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab, India- 141004
Abstract
Sensory, textural and nutritional profile of mushroom (Agaricus bisporus) fortified corn extrudates were studied. Fortification was done at 10, 20 and 30% of mushroom powder and paste in both single and twin screw extruder. Proportional increase in fiber and protein content was observed with increasing rates of fortification but sensorial acceptability declined. Fortification at 10% powder was acceptable in terms of texture and other organoleptic attributes and thus provides a promising solution for development of fiber and protein rich extruded snacks. Fortification at 10% and 20% pulp were also found to be acceptable but nutritionally fortification in form of powder is advantageous as it adds more protein and fiber to the extrudates.
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