Nutritional enhancement, microstructural modifications, and sensory evaluation of mushroom‐enriched multigrain bread

Abstract

SummaryMultigrain bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes of multigrain bread were explored. Results showed a significant (P < 0.05) enhancement in the bread's nutritional profile, with increased levels of protein, fibre, vitamin D, iron, potassium, manganese, and zinc, along with improved antioxidant properties. Microstructural analysis revealed that mushroom powder caused rougher and more inhomogeneous starch granules in the crumb. Although the incorporation of mushroom powder led to denser, harder, and more fragile bread, as indicated by physical and textural changes, sensory evaluation indicated that up to 5% supplementation did not negatively impact consumer acceptability (P > 0.05). These findings suggest that oyster mushroom powder can be a beneficial functional ingredient in multigrain bread, enhancing its nutritional value while maintaining sensory quality.