Usage of Edible Mushrooms in Various Food Products

Authors

  • Özge Süfer Osmaniye Korkut Ata University, Faculty of Engineering, Food Engineering Department, 80000, Osmaniye, Turkey
  • Fuat Bozok Osmaniye Korkut Ata University, Faculty of Arts and Sciences, Biology Department, 80000, Osmaniye, Turkey
  • Hande Demir Osmaniye Korkut Ata University, Faculty of Engineering, Food Engineering Department, 80000, Osmaniye, Turkey

DOI:

https://doi.org/10.24925/turjaf.v4i3.144-149.599

Keywords:

Mushroom Snack, Meatball, Agaricus bisporus, Pleurotus ostreatus

Abstract

Using of edible mushrooms which are generally consumed in houses in dried form is based on mainly instant soup and sauce formulations. Recently, the cultivations of Agaricus bisporus and Pleurotus ostreatus species have become widespread. Utilization of these cultivated mushrooms in recipes would bring added value to related food products. For this purpose, Agaricus bisporus and Pleurotus ostreatus species farmed in Osmaniye Korkut Ata University Mushroom House were dried and then pulverized. Firstly, a snack was prepared with Agaricus bisporus powder. Agaricus bisporus powder was substituted for wheat flour at the rates of 5 %, 10 %, 20 % and 30 % and thus the potential of food product which had relatively lower carbohydrate and fat level and higher fiber content was investigated. In the second part of the study, either 5 %, 10 % of Agaricus bisporus powder or 5 %, 10 % of Pleurotus ostreatus powder were added into traditional Turkish meatball (beef mince, salt) which was cooked in conventional oven, so meat flavor could be replaced by herbal flavor coming from mushroom. This property mat obey the purpose that, the created new product will be consumed fondly especially by children. Sensory and physical (colour and texture) analysis were performed in both snack and meatball samples and the results were evaluated statistically.

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Published

18.03.2016

How to Cite

Süfer, Özge, Bozok, F., & Demir, H. (2016). Usage of Edible Mushrooms in Various Food Products. Turkish Journal of Agriculture - Food Science and Technology, 4(3), 144–149. https://doi.org/10.24925/turjaf.v4i3.144-149.599