Utilization of button mushroom (<i>Agaricus bisporus</i>) powder to improve the physiochemical and functional properties of cookies-Reference-Cited by-同舟云学术

Utilization of button mushroom (Agaricus bisporus) powder to improve the physiochemical and functional properties of cookies

Published:2023 Issue:2 Volume:1 Page:306-318
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Shams Rafeeya¹,Singh Jagmohan¹,Dash Kshirod K.²,Dar Aamir Hussain³^ORCID,Pandiselvam R.⁴^ORCID

Affiliation:

1. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, India

2. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda, West Bengal, India

3. Department of Food Technology, Islamic University of Science and Technology Awantipora, Kashmir, India

4. Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India

Abstract

The objective of the current research was to develop nutritionally enriched cookies by combining protein-rich mushroom flour (MF) with barley flour (BF).

Funder

Indian Council of Medical Research

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D2FB00044J

Reference75 articles.

1. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread

2. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review

3. Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

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