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Development and evaluation of value added biscuits from dehydrated shiitake (lentinus edodes) mushroom

Author: 
Jyoti Singh, Sindhu, S. C., Sindhu, A. and Yadav, A.
Subject Area: 
Life Sciences
Abstract: 

Shiitake is the common name for the mushroom Lentinus edodes. The Shiitake, meaning “mushroom of the shii (oak tree)” in Japanese, is highly prized in Asia for its flavor and reputed medicinal value. The present study aimed at development, sensory evaluation, nutrient composition and shelf life evaluation of value added biscuits. A good quality of Shiitake mushroom biscuits comparable with refined flour biscuits in terms of sensory attribute were successfully prepared. Value addition was done using treated or untreated dehydrated shiitake mushroom powder. Crude protein content in value added Biscuits (10.55% and 9.61%) was significantly (p≤0.05) higher as compared to that without value addition (5.74%). HCl extractability for iron, zinc, phosphorus and calcium (70.53, 72.21, 85.83, 53.69 %) were also significantly (p>0.05) higher in treated mushroom biscuits. The developed products could be successfully stored for a period of 30 days. In conclusion, the value addition with mushroom powder can be recommended for the purpose of improved nutrient content.

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