Development and Nutritional Profiling of Functional Cookies Fortified with Oyster Mushroom and Black Rice (Poireiton).
This study investigates the fortification and nutritional assessment of black rice-based cookies enriched with oyster mushroom powder. Black rice, known for its high antioxidant content and nutritional value, serves as the primary ingredient, while oyster mushroom powder is incorporated to enhance t...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 14; no. 1; pp. 300 - 313 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Apr2026
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=194017447&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 194017447 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Apr2026 vid: 14 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 194017447 194017447 194017447 10.12944/CRNFSJ.14.1.20 194017447 ppf: 300 ppct: 13 formats: fmt: @attributes: type: P tig: atl: Development and Nutritional Profiling of Functional Cookies Fortified with Oyster Mushroom and Black Rice (Poireiton). aug: au: RALENG, ANGAM LYNGDOH, KERRISAPHI DONBAR SHILUMENLA INDU affil: Department of Processing and Food Engineering, Central Agricultural University, Imphal, India. sug: subj: Functional Food Food, Fortified Mushroom, Edible Rice Snacks Nutritive Value Evaluation Human Antioxidants Dietary Proteins Dietary Fiber Micronutrients Consumer Satisfaction Descriptive Statistics Carbohydrates ab: This study investigates the fortification and nutritional assessment of black rice-based cookies enriched with oyster mushroom powder. Black rice, known for its high antioxidant content and nutritional value, serves as the primary ingredient, while oyster mushroom powder is incorporated to enhance the cookies' protein, fiber, and micronutrient content. The objective is to develop a functional snack with improved health benefits and consumer acceptability. Cookies were formulated with varying levels of mushroom powder (5%, 10%, and 15%), with an unfortified sample serving as the control. Nutritional analysis revealed that cookies fortified with 10% mushroom powder had optimal nutritional and sensory attributes. The composition of this formulation included moisture (3.82%), ash (2.79%), fat (22.01%), protein (15.03%), fiber (6.11%), and carbohydrate (49.87%). The functional properties, including the water absorption index (WAI) and water solubility index (WSI), increased with higher levels of mushroom powder incorporation. Sensory evaluation using a 9-point Hedonic scale indicated that cookies with 10% mushroom powder had the highest overall acceptability. Shelf-life analysis conducted over 15 days showed no signs of microbial infestation, indicating good storage stability. The study concludes that black rice cookies fortified with edible mushroom powder offer a nutritious and functional snack alternative, providing enhanced protein and fiber content. This fortification technique holds potential for developing value-added bakery products catering to health-conscious consumers while promoting the utilization of black rice and edible mushrooms in functional foods. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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