Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles
This study was designed to develop noodles fortified with mushrooms at different levels and nutritionally compared with locally available branded noodles in Bangladesh. Sensory evaluation and proximate nutrient analysis were done by standard method. On the sensory point of view, noodles prepared wit...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-08-01
|
| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364620300110 |
| _version_ | 1818851430817071104 |
|---|---|
| author | Rezoana Parvin Tasnim Farzana Suman Mohajan Hafizur Rahman Shaikh Shahinur Rahman |
| author_facet | Rezoana Parvin Tasnim Farzana Suman Mohajan Hafizur Rahman Shaikh Shahinur Rahman |
| author_sort | Rezoana Parvin |
| collection | DOAJ |
| description | This study was designed to develop noodles fortified with mushrooms at different levels and nutritionally compared with locally available branded noodles in Bangladesh. Sensory evaluation and proximate nutrient analysis were done by standard method. On the sensory point of view, noodles prepared with 5% mushroom powder was better than 0%, 8%, and 10% mushroom fortified noodles and also had a good taste without odd flavors. Nutritional composition of 5% mushroom containing noodles (per 100 g) were moisture (7.4%), ash (1.75%), protein (14.40%), fat (1.08%), fiber (0.65%), carbohydrate (74.72%) and energy (366.2 kcal). Mineral contents were also found at a significant (p < .05) level than noodles made with only wheat flour. Mushroom fortified noodles (MFN) had higher levels of protein, fiber, iron, calcium, and potassium content in comparison with other branded noodles. This result also showed a lower level of carbohydrate, fat, and sodium in the experimentally prepared noodles. Therefore, it could be beneficial for human health. |
| first_indexed | 2024-12-19T07:04:54Z |
| format | Article |
| id | doaj.art-9677ff6c41f345a2a8339906b55343c5 |
| institution | Directory Open Access Journal |
| issn | 2352-3646 |
| language | English |
| last_indexed | 2024-12-19T07:04:54Z |
| publishDate | 2020-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj.art-9677ff6c41f345a2a8339906b55343c52022-12-21T20:31:19ZengElsevierNFS Journal2352-36462020-08-01203742Quality improvement of noodles with mushroom fortified and its comparison with local branded noodlesRezoana Parvin0Tasnim Farzana1Suman Mohajan2Hafizur Rahman3Shaikh Shahinur Rahman4Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, BangladeshDepartment of Applied Nutrition and Food Technology, Islamic University, Kushtia, BangladeshDepartment of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh; Corresponding author at: Department of Applied Nutrition and Food Technology, Islamic University, Kushtia 7003, Bangladesh.This study was designed to develop noodles fortified with mushrooms at different levels and nutritionally compared with locally available branded noodles in Bangladesh. Sensory evaluation and proximate nutrient analysis were done by standard method. On the sensory point of view, noodles prepared with 5% mushroom powder was better than 0%, 8%, and 10% mushroom fortified noodles and also had a good taste without odd flavors. Nutritional composition of 5% mushroom containing noodles (per 100 g) were moisture (7.4%), ash (1.75%), protein (14.40%), fat (1.08%), fiber (0.65%), carbohydrate (74.72%) and energy (366.2 kcal). Mineral contents were also found at a significant (p < .05) level than noodles made with only wheat flour. Mushroom fortified noodles (MFN) had higher levels of protein, fiber, iron, calcium, and potassium content in comparison with other branded noodles. This result also showed a lower level of carbohydrate, fat, and sodium in the experimentally prepared noodles. Therefore, it could be beneficial for human health.http://www.sciencedirect.com/science/article/pii/S2352364620300110NoodlesMushroomFortificationNutritional composition |
| spellingShingle | Rezoana Parvin Tasnim Farzana Suman Mohajan Hafizur Rahman Shaikh Shahinur Rahman Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles NFS Journal Noodles Mushroom Fortification Nutritional composition |
| title | Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles |
| title_full | Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles |
| title_fullStr | Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles |
| title_full_unstemmed | Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles |
| title_short | Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles |
| title_sort | quality improvement of noodles with mushroom fortified and its comparison with local branded noodles |
| topic | Noodles Mushroom Fortification Nutritional composition |
| url | http://www.sciencedirect.com/science/article/pii/S2352364620300110 |
| work_keys_str_mv | AT rezoanaparvin qualityimprovementofnoodleswithmushroomfortifiedanditscomparisonwithlocalbrandednoodles AT tasnimfarzana qualityimprovementofnoodleswithmushroomfortifiedanditscomparisonwithlocalbrandednoodles AT sumanmohajan qualityimprovementofnoodleswithmushroomfortifiedanditscomparisonwithlocalbrandednoodles AT hafizurrahman qualityimprovementofnoodleswithmushroomfortifiedanditscomparisonwithlocalbrandednoodles AT shaikhshahinurrahman qualityimprovementofnoodleswithmushroomfortifiedanditscomparisonwithlocalbrandednoodles |