Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2017, 5(8), 614-621
DOI: 10.12691/jfnr-5-8-12
Open AccessArticle

Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (Agaricus bisporus) Powder and Inulin

Abdellatief A. Sulieman1, 2, Ke-Xue Zhu1, Wei Peng1, Muhammad Shoaib1, Hayat A. Hassan2 and Hui-Ming Zhou1,

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China

2Department of Cereal Science and Technology, National Food Research Center, Ministry of Higher Education and Scientific Research, Khartoum North, Sudan

Pub. Date: August 05, 2017

Cite this paper:
Abdellatief A. Sulieman, Ke-Xue Zhu, Wei Peng, Muhammad Shoaib, Hayat A. Hassan and Hui-Ming Zhou. Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (Agaricus bisporus) Powder and Inulin. Journal of Food and Nutrition Research. 2017; 5(8):614-621. doi: 10.12691/jfnr-5-8-12

Abstract

Supplementation of composite gluten-free flour (CGFF) with functional food ingredients can be useful to improve its nutritional and health quality. In the present research, the chemical, functional, pasting, and syneresis characteristics of CGFF were studied. CGFF was prepared with different percentages of sweet potato flour (SPF), glutinous rice flour (GRF), button mushroom powder (BMP) and inulin. The xanthan gum (0.5 %) was added as a constant ingredient for all the blends. Addition of BMP to SPF-GRF increased ash (from 1.23 to 2.34 g/100 g), protein (from 5.24 to 11.74 g/100 g), fat (from 0.15 to 0.93 g/100 g), energy (from 345.71 to 350.77 kcal/100 g), and total dietary fibers (from 3.97 to 8.61 g/100 g) contents, while contents of moisture and carbohydrate decreased (from 12.53 to 11.13 g/100 g and 80.85 to 73.86 g/100 g), respectively. On the other hand, fortification of inulin led to reduces in moisture (from 12.53 to 11.07 g/100 g) and ash (from 1.23 to 0.11 g/100 g) contents, whereas carbohydrate, energy, and soluble dietary fibers increased (from 80.85 to 83.54 g/100 g, 345.71 to 355.93 kcal/100 g and 1.22 to 1.77 g/100 g), respectively. Essential and non-essential amino acids of samples containing BMP were higher than samples containing inulin. Moreover, supplementation of BMP increased macro, and micro-minerals, such as K, Ca, Mg, P, Fe and Cu, respectively. Water and oil absorption indexes, and solubility were improved as a result of BMP inclusion, while swelling power increased, and viscosity and syneresis of CGFF decreased with incorporation of inulin. It can be concluded that the incorporation of BMP and inulin improved the nutritional, functional, and syneresis properties of SPF-GRF, which can be utilized in the functional bakery products.

Keywords:
composite gluten-free flour button mushroom dietary fiber amino acids functional properties mineral elements inulin

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Matos, M. E., and Rosell, C. M.. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. J. Sci. Food Agric. 95: 653-661. 2015.
 
[2]  Shittu, T.A., Raji, A.O. and Sanni, A.O. Effect of baking time on some physical properties of bread loaf. Food Res Int. 40 (2): 280-290. 2007.
 
[3]  Ramesh, Y. A.. Rheological and functional properties of potato and sweet potato flour and evaluation of its application in some selected food products. Food Technological Research Institude, Mysore – 570020, India. 2005.
 
[4]  Ghahremani-Majd, H. and Dashti, F. Chemical composition and antioxidant properties of cultivated button mushrooms (Agaricus bisporus). Horticulture, Environment, and Biotechnology, 56: 376-382. 2015.
 
[5]  Shoaib, M., Shehzad, A., Omer, M., Rakha, A., Raza, H., Sharif, H. R., Shakeel, A. and et al. Review on inulin properties, health benefits and food applications. Carbohydrate Polymers, 147: 444-454. 2016.
 
[6]  Saeed, S., Muhammad, M. A., Humaira, K., Saima, P., Sharoon, M. and Abdus, S. Effect of sweet potato flour on quality of cookies. Journal Agriculture Resources, 50 (4). 2012.
 
[7]  Okafor, J. N. C., Okafor, G. I., Ozumba, A. U. & Elemo, G. N. Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotus plumonarius) powder. . Pakistan Journal of Nutrition, 11(1): 5-10. 2012.
 
[8]  Franco, T.S., Perussello, C.A., Elledersen, L.D.S.N. and Masson, M.L. Effect of process parameters on foam mat drying kinetics of yacon (Smallanthus sonchifolius) and thin-layer drying modeling of experimental data. J. Food Process Eng. 2015.
 
[9]  Pop, O.L., Vodnar, D.C., Suharoschi, R., Mudura, E. & Socaciu, C. L. plantarum ATCC 8014 entrapment with prebiotics and lucerne green juice and their behavior in simulated gastrointestinal conditions. J. Food Process Eng. 2015.
 
[10]  Kaur, M. and Singh, N. Relationships between selected properties of seeds, flours, and starches from different chickpea cultivars. Int. J. Food Prop. 9:597- 608. 2006.
 
[11]  Siddiq, M., Nasir, M., Ravi, R., Dolan, K. D. and Butt, M. S. Effect of defatted maize germ addition on the functional and textural properties of wheat flour. Int. J. Food Prop. 12: 860-870. 2009.
 
[12]  AOAC. Official methods of analysis of AOAC International (19th ed.). Gaithersburg, MD, USA: AOAC International. 2012.
 
[13]  Latimer, G. W. Official methods of analysis of AOAC International (18 ed.). Gaithersburg: EEUU. 2012.
 
[14]  Huang, M., Liu, P., Song, S., Zhang, X., Hayat, K., Xia, S. and Gu, F. Contribution of sulfur-containing compounds to the colour inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates. J.Sci Food Agric. 91: 710-720. 2011.
 
[15]  AOAC. Official Methods of Analysis, (18th ed.). Association of Official Analytical Chemists, Washington, DC. 2006.
 
[16]  Maninder, K., Kawaljit, S. S. and Narpinder, S. Comparative study of functional, thermal and pasting properties of flours from different field pea and pigeon pea cultivars. Food Chemistry, 104: 259-267. 2007.
 
[17]  Mebpa, H. D., Eboh, L. and Nwaojigwa, S. U. Chemical composition, functional and baking properties of wheat-plantain composite flour. Afric. J. Food Agric. Develop. 7(1):1-22. 2007.
 
[18]  Beuchat, L. R. Functional and electrophoretic characteristic of succinylated peanut flour. J. Agricult. Food Chem. 25: 258-261. 1977.
 
[19]  Crosbie, G. B. The relationship between starch swelling properties, paste viscosity, and boiled noodle quality in wheat flours. J. Cereal Sci. 13:145-150. 1991.
 
[20]  Kuar, L., Singh, N. and Sodhi, S. N. Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches. Food Chemistry, 79:183-192. 2002.
 
[21]  Uju, N. L. and Obiakor-Okeke, P.N. Nutritional Profile of Three Different Mushroom Varieties Consumed in Amaifeke, Orlu Local Government Area, Imo State, Nigeria. Food Science and Quality Management, 31: 70-77. 2014.
 
[22]  Ojo, M. O., Ariahu, C. C. and Chinma, E. C. Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius) Flour Blends. American Journal of Food Science and Technology, 5(1): 11-18. 2017.
 
[23]  Aishah, M. S. and Wan Rosli, W. I. Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju). Sains Malaysiana, 42(7): 937-941. 2013.
 
[24]  Jeong, S.C., Jeong, Y.T., Yang, B.K., Islam, R., Koyyalamudi, S.R., Pang, G., Cho, K.Y. and Song, C.H. White button mushroom (Agaricus bisporus) lowers blood glucose and cholesterol levels in diabetic and hyper cholesterolemic rats. Nutrition Research, 30: 49-56. 2010.
 
[25]  Ekunseitan, O; Obadina, A. O; Sobukola, O. P; Omemu, A. M; Adegunwa, M. O. and et al. Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour. J Food Process Preserv. 1-8. 2016.
 
[26]  Pazianas, M., Pazianas, M., Butcher, G.P., Subhani, J.M., Finch, P.J., Ang, L., Collins, C., Heaney, R.P., Zaidi, M. and Maxwell, J. D. Calcium absorption and bone mineral density in celiac after long term treatment with gluten-free diet and adequate calcium intake. Osteoporosis International, 16 (1): 56-63. 2005.
 
[27]  Ohlund, K., Olsson, C., Hernell, O. and Ohlund, I. Dietary shortcomings in children on a gluten-free diet. Journal of Human Nutrition and Dietetics, 23 (3): 294 - 300. 2010.
 
[28]  Mustapha, S., Mohammed, U. M., Adeosun, N. O., Mathew, T. J., Muhammed, S. S.and Ibn-Aliyu, A. Nutritional and Functional Characterization of Undecorticated Groundnut (Arachis hypogaea L.) Seeds from Bosso Market, Minna, Nigeria. American Journal of Food Science and Technology, 3(5): 126-131. 2015.
 
[29]  Yadav, B. S., Yadav, R. B., Kumari, M. and Khatkar, B. S. Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making. LWT - Food Science and Technology, 57: 352-358. 2014.
 
[30]  Chan, H.T., Bhat, R. and Karim, A.A. Physicochemical and Functional Properties of Ozone-Oxidized Starch. J. Agric. Food Chem. 57: 5965-5970. 2009.
 
[31]  Kaur, A., Singh, N., Ezekiel, R. and Guraya, S. H. Physicochemical, thermal and pasting properties of starches separated from potato cultivars grown at different locations. Food Chemistry, 101: 643-651. 2007.
 
[32]  Kim, D. N., Bae, I. Y., Inglett, G. E. and Lee, S. Effect of hydrothermal treatment on the physicochemical, rheological and oil-resistant properties of rice flour. Journal of Texture Studies, 40: 192-207. 2009.
 
[33]  Tester, R.F. and Morrison, W.R. Swelling and gelatinization of cereal starches. 1. Effects of amylopectin, amylose, and lipids. Cereal Chemistry, 67:551-557. 1990.
 
[34]  Batey, I. L. and Curtin, B. M. The effects on the pasting viscosity of starch and flour of different operating conditions for the Rapid Visco Analyzer. Cereal Chem. 77: 754-760. 2000.
 
[35]  Lee, J.H., Cho, A.R., Hong, J.Y., Park, D.-J. and Lim, S.-T. Physical properties of wheat flour composites dry-coated with micro articulated soybean hulls and rice flour and their use for low-fat preparation. J. Cereal Sci. 63: 636 - 643. 2012.
 
[36]  Charoenrein, S. and Preechathammawong, N. Effect of waxy rice flour and cassava starch on freeze–thaw stability of rice starch gels. Carbohydrate Polymers, 90: 1032-1037. 2012.
 
[37]  Luh, B. S. Rice products. In C. Y. W. Ang, K. Liu, and Y. W. Huang (Eds.), Asian foods: science and technology (pp. 5-42). 1999. Lancaster, PA: Technomic Publishing.
 
[38]  Ribotta, P. D., Colombo, A., León, A. E. and Añón, M. C. Effects of soy protein on physical and rheological properties of wheat starch. Starch, 59:614 - 623. 2007.
 
[39]  Arunyanart, T. and Charoenrein, S. Effect of sucrose on the freeze–thaw stability of rice starch gels: Correlation with microstructure and freezable water. Carbohydrate Polymers, 74: 514-518. 2008.