The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Snigdha Paul; Ravinder Kaushik; Shuchi Upadhyay; Ansab Akhtar; Prince Chawla; Naveen Kumar; Saurabh Sharma; Pooja Rani

doi:10.3390/foods13111738

Foods (Jun 2024)

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Snigdha Paul,
Ravinder Kaushik,
Shuchi Upadhyay,
Ansab Akhtar,
Prince Chawla,
Naveen Kumar,
Saurabh Sharma,
Pooja Rani

Affiliations

Snigdha Paul: School of Health Sciences and Technology, University of Petroleum and Energy Studies UPES, Bidholi, Dehradun 248007, India
Ravinder Kaushik: School of Health Sciences and Technology, University of Petroleum and Energy Studies UPES, Bidholi, Dehradun 248007, India
Shuchi Upadhyay: School of Health Sciences and Technology, University of Petroleum and Energy Studies UPES, Bidholi, Dehradun 248007, India
Ansab Akhtar: School of Medicine, Louisiana State University, New Orleans, LA 70112, USA
Prince Chawla: Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144001, India
Naveen Kumar: Chitkara University Research and Innovation Network (CURIN), Chitkara University, Rajpura 140401, India
Saurabh Sharma: General Surgery, School of Medicine, Stanford University, 300 Pasteur Drive, Palo Alto, CA 94305, USA
Pooja Rani: Department of Commerce, Government College for Women, Gharaunda 132001, India

DOI: https://doi.org/10.3390/foods13111738
Journal volume & issue: Vol. 13, no. 11
p. 1738

Abstract

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This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd–1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers’ standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 102 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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