Journal of Food and Nutrition Research
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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


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.

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

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