Preparation and evaluation of pasta prepared from semolina flour and oyster mushroom mycelia powder

A good correlation has become evident between fibre consumption and the reduction of coronary heart-related diseases and diabetes incidence. However, fibre intake is commonly lower than recommended. In consequence, the development of foods with high fibre content should be desirable. The potential use of mushroom mycelia powder, as fibre-enriching agents in pasta, was reported. Chemical constituents' composition including total dietary fibre [TDF], crude protein, fat, ash and minerals as well as amino acid profiles was evaluated. Physical and rheological point of views and viscoelastic was elucidated using viscoamylograph. Cooking quality, colour attributes and sensory evaluation techniques were used to characterize the physicochemical properties of these pasta. The results showed the high protein content [17.5%] and the low lipid content [2.5%]. It was noticed that the mineral contents in the mushroom mycelia were in adequate amounts. TDF had found to be [11.46%]. The amino acid profiles of the mushroom mycelia were well balanced. The panelists preference was directed towards semolina pasta and their formulas processed from 5, 10 and 15% mushroom mycelia powders which gave the best scores in colour, flavour, mouthfeel, elasticity and overall acceptability