Nutritional Value, Antioxidant Activity And Sensory Evaluation Of Edible Mushroom (Pleurotus Ostreatus) As A Supplementation To Create Healthier Meat Products

نوع المستند : مقالات علمیة محکمة

المؤلفون

1 کلية الزراعة جامعة القاهرة

2 زميل تغذية وعلوم أطعمة بالهيئة العامة للمستشفيات والمعاهد التعليمية -مستشفى الجلاء التعليمي

المستخلص

This study assess the chemical composition, antioxidant activity, minerals, and vitamins in mushroom to identify the nutritional value for this strain of edible mushroom.
Results revealed that protein content was 14.6% , fiber was 3.91% , carbohydrates were 70.4% , and the fat was 2% . Percentage of (DPPH)of extracts was increased with increasing concentration, so antioxidant activities were as follows 46.32 , 53.42 and 58.18 % respectively. Results showed high amount of k , Fe and Ca which were (2547.85 , 60.88 and 26.68 mg/100 g) respectively , while few amount of Mn and Cu was also observed in the extract. (1.25&1.35 mg/100 g). Moderate amount of Na, Mg & Zn was observed in extract. Results showed high amount of (B3) 98.43mg/100 g, moderate amount of (Vit.C) 31.32 mg/100 g and low amount of (B1) & (B2) which were (1.94 and 3.65 mg/100 g) respectively. Sensory evaluation of two different samples of burger (control) and anther one supplementation with Mushroom which has a higher value than control group in the term of color and appearance and near from control for other parameters( Odor, Texture, Taste and Overall acceptability).
In conclusion Pleurotus ostreatus is minimal in calories, fat, and Na and have a good antioxidant activities; it is a well-known valuable functional food ingredient. They provide essential nutrients like riboflavin, potassium, niacin, Ascorbic acid ,proteins, carbohydrate and fiber when they are placed next to one another to supplement different processed products such as (Burger)to create healthier and cheaper meat product.

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