Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (<i>Pleurotus sajor-caju</i>)

作     者：Rana Das Manobendro Sarker Mahmuda Begum Lata Md. Atiqual Islam Md. Azmain Al Faik Shagor Sarkar Rana Das;Manobendro Sarker;Mahmuda Begum Lata;Md. Atiqual Islam;Md. Azmain Al Faik;Shagor Sarkar

作者机构：Department of Food Engineering and Technology State University of Bangladesh Dhaka Bangladesh Department of Biomass Energy Engineering Shanghai Jiao Tong University Shanghai China Department of Food Engineering and Tea Technology Shahjalal University of Science and Technology Sylhet Bangladesh Department of Food Science and Technology Sunchon National University Sunchon South Korea Department of Biosystems Engineering Gyeongsang National University Jinju Republic of Korea 

出 版 物：《World Journal of Engineering and Technology》 (世界工程和技术（英文）)

年 卷 期：2020年第8卷第4期

页      面：665-674页

学科分类：07[理学] 0701[理学-数学] 070101[理学-基础数学] 

主　　题：Cake Mushroom Freeze-Dried Mushroom Mushroom Powder Protein Fiber 

摘      要：The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (Pleurotussajor-caju). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were evaluated. The results revealed that both hot air dried (HD) and freeze dried (FD) mushroom powder contained a higher amount of protein, fat, ash and fiber ontent compared with wheat flour used in cake, but the carbohydrate and moisture content showed the reverse trend. The study also found that increasing the level of fortification from 0% to 12% mushroom powder also increased the protein, fat, ash, and fiber content in the cake. FD mushroom powder significantly (p ≤ 0.05) recorded the highest protein (11.72% - 15.16%), fat (20.01% - 21.9%), ash (1.75% - 1.92%), and fiber (1.39% - 1.74%) with increasing the level of supplementation from 5%-12%. In contrast, carbohydrate content of cake decreased from 34.13% - 31.15% with increasing the level of FD mushroom from 5% - 12%. Also, the volume and weight of the cake with FD mushroom were higher compared to HD and control sample. The results of sensory evaluation indicated that sponge cake with 10% FD oyster mushroom was rated the most acceptable after the control.