The Dynamic Role of Ultrasonic Treatment Technology in Flax Seed for the Development of Fortified Mushroom Powder to Boost Nutritional Benefits in Drink Development

Abstract

This study investigated the physicochemical properties and sensory acceptability of fortified mushroom smoothies using blends of Agaricus bisporus with chia, flax, and pumpkin seeds. Standard analytical techniques and Pearson's correlations were used to examine blends containing different levels of mushroom flour (10%, 15%, 20%, 25%, and 30%). The findings revealed that increasing the mushroom content led to higher levels of protein, ash, fiber, zinc, and iron in both the composite flours and fortified smoothies. Additionally, the in vitro protein digestibility of the fortified smoothies improved with increased mushroom content. Adding P. ostreatus flour resulted in higher pH and lower total titratable acidity (TTA), whereas A. bisporus flour had the opposite effect. Moreover, higher mushroom content decreases fat, carbohydrates, and energy in the flours and smoothies, as well as reducing the viscosity of the fortified smoothies. Positive linear effects on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index, and swelling capacity were observed. At the same time, compact density, bulk density, and syneresis showed negative linear effects. The gelation capacity, emulsifying activity, and emulsion stability remained unaffected by P. ostreatus but slightly decreased with A. bisporus. The study highlights the potential of mushroom flours as a novel food fortification, given their nutritional benefits and numerous health-promoting attributes. (R.M. Ishara Jackson1, Daniel N. Sila2, Glaston M. Kenji2) (2018) [1].