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The Effects of Mushroom Powder on the Quality of Cake

M. A. M. Sheikh
Faculty of Agro-industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

A. Kumar
Faculty of Agro-industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

M. M. Islam
Assistant Professor
Dept. of Agricultural and Industrial Engineering, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

M. S. Mahomud
Lecturer
Dept. of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

Abstract/ Executive Summary:

The fresh mushroom and mushroom powder were analyzed for their composition. Mushroom powder was incorporated in the formulations of cake at 0, 5, 10, 15 and 20% by weight. The effect of various levels of mushroom powder on the physico-chemical properties and nutritional quality of cakes had been observed. Mushroom powder at 15% addition level significantly improved colour, flavour and texture of cake. Cakes were also prepared by incorporating various levels (0-20%) of mushroom powder in plane cake formulations to evaluate optimum level of powder addition. It was observed that in achieving acceptable cake quality, in terms of volume significantly higher amount (10-15%) of mushroom powder could be incorporated in cake formulations. Compositional analysis of cake showed that cake containing mushroom powder had higher protein and fat content and lower carbohydrate content than the control cake. The cakes containing various levels of mushroom powder were evaluated for their sensory attributes by a panel of 10 tasters. The results revealed that the colour and flavour of cake containing mushroom powder was significantly different from the control cake. The texture of the cakes with mushroom powder was equally acceptable to the control cake. The overall acceptability of the cakes with mushroom powder was equally acceptable to the control cake.

Keywords: Mushroom powder, cake

Location: The laboratories of the Department of Food Engineering & Technology, Food Science & Nutrition, Food Processing & Preservation and Agricultural Chemistry & Biochemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Cake

Objectives:

To analyze the proximate composition of fresh mushroom and mushroom powder,
To analyze the proximate composition of cakes incorporated with mushroom powder, and
To asses the effect of various levels of mushroom powder on the sensory quality of cake.

Methodology:

The study was conducted in the laboratories of the Department of Food Engineering & Technology, Food Science & Nutrition, Food Processing & Preservation and Agricultural Chemistry & Biochemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. The fresh mushrooms were processed to remove dirt and other field damaged portion. The clean and fresh mushrooms were chopped into small pieces with knife and blanched in hot water at 100°C for three minutes containing 2% salt and 0.01% citric acid. Then water was drained and mushrooms were spread in trays and dried in a sun up to 5-10% moisture level at 33±2°C for 9 hours. After cooling to room temperature, the dried mushrooms were ground into powder in a grinder then they were sieved and packaged in polythene bags and stored at room temperature for further use in the preparation of cake. Cakes were prepared by wheat flour with 5%, 10%, 15%, and 20% of different mushroom powder samples in the basic formulation of cake. The flour, mushroom powder and other ingredient for each cake were weighed accurately and the sugar and shortening were mixed in a mixing machine for 20 minutes to produce a cream. In later stages, half of the milk, other ingredient, and finally the flour were mixed using at low speed (145 rpm) for 10 minutes to ensure even distribution of the components. The bowl was scrapped and butter was mixed for an additional two minutes at medium speed (250 rpm). The remaining milk was added and the butter mixed at low speed for two minutes. After the bowl was scrapped, the batter was mixed an additional two minutes at medium speed. Portion of butter weighing 150 gm was scaled into pre-greased cake pan. All cakes were baked in National forced convection oven for 40 minutes at 170°C. The symmetry and the characteristics of crust and crumb of the cakes supplemented with bran samples were evaluated and recorded. Cakes were evaluated organoleptically for colour, flavour, texture, and overall acceptability. A 1-9 point hedonic rating test was also performed to assess the degree of acceptability of cakes containing mushroom powder in different level. One slice from each lot of cake was presented to 10 panelists as randomly coded samples. The taste panelists were asked to rate the sample for colour, flavour, texture, and overall acceptability on a 1-9 point scale, where 9=Like extremely; 8=Like very much; 7= Like moderately; 6=Like slightly; 5= Neither like nor dislike; 4=Dislike slightly; 3= Dislike moderately; 2= Dislike very much; 1=Dislike extremely. The results were evaluated by Analysis of variance and Duncan’s New Multiple Range Test Procedures of the Statistical Analysis System.

Source of Information: Progress. Agric. 21(1 & 2): 205 – 214, 2010 ISSN 1017-8139

Article Link (Online Journal): http://www.banglajol.info/index.php/PA/article/view/16769/11855

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Fresh Mushrooms were dried in a sun drying up to 5 to 10 % moisture level (33±2°C for 9 hours) ground into powder. The fresh mushrooms contained moisture 88%, protein 4.20%, fat 0.41%, ash 1.66%, and total carbohydrate 5.73%. Mushroom powder had moisture 10.13%, protein 11.03%, fat 2.92%, ash 6.90%, and total carbohydrate 69.02%. Mushroom powder at various levels on the organoleptic properties of cakes were evaluated and revealed that colour, flavour, texture and overall acceptability of cakes varied significantly (0.05). The colour, flavour, texture and overall acceptability of cake containing 15% mushroom powder was significantly better than those of others. Analysis of composition of cake results showed that moisture content of cake sample with different level of mushroom powder was higher than that of control cake except 5% level of mushroom powder. But carbohydrate content of control cake was higher than different level of mushroom powder cakes. With the increasing level of mushroom powder, the cakes had increasing level of protein, fat, and ash and decreasing total carbohydrate. The findings of the present study may help in developing commercial processing technology for effective utilization mushroom powder especially for manufacturing of cakes.

Knowledge Management: Journal