Abstract:
Oyster mushroom (Pleurotus ostreatus) is commercially important in the
world and many people admire them due to their taste, flavour, high nutritional
value, and medicinal properties. Therefore, this study was carried out to
develop biscuits using oyster mushroom powder. The biscuits were developed
using wheat and oyster mushroom powder in the ratios of 100:00 (T1), 95:5
(T2), 90:10 (T3), 85:15 (T4) and 80:20 (T5) respectively. Each biscuit was
tested for its physiochemical and sensory characteristics. The data were
analyzed using SAS statistical software package at p<0.05 significant level.
According to the results, the physical parameters of biscuits such as diameter
and spread ratio were decreased from 5.02±0.01 to 4.62±0.01 cm, 9.4±0.14 to
4.77±0.03 and thickness, volume and density increased from 0.54±0.01 to
0.97±0.01 cm, 10.60±0.09 to 16.19±0.13 cm3, and 0.73±0.01 to 1.05±0.01
gcm-3 respectively while increasing oyster mushroom powder from 0 to 20%.
The proximate analysis of biscuits showed that the ash, protein, fat and fibre
content increased from 0.84±0.02 to 1.82±0.01%, 6.61±0.01 to 8.01±0.01%,
27.61±0.01 to 33.56±0.02% and 1.45±0.02 to 2.42±0.01% respectively and
moisture content decreased from 2.39±0.01 to 2.17±0.01% while increasing
oyster mushroom powder from 0 to 20%. In sensory evaluation, T4 gets the
highest mean value compared with other treatments in terms of colour, texture,
flavour, taste and overall acceptability. Therefore, the biscuit prepared from
85% wheat flour with 15% mushroom powder (T4) is highly acceptable in
terms of nutritional and sensory parameters. Therefore, a successful
combination of oyster mushroom powder with wheat flour for biscuit
production could be nutritionally advantageous.
