Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles

Abstract

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.

Keywords

• Noodles
• Mushroom
• Fortification
• Nutritional composition