Effect of addition oyster mushroom and red beet root by-products on quality of pan bread

Abstract EN

Mushroom stalk powder (MSP) and red beet root powder (RBP) are rich source of valuable biochemical such as polyphenols, flavonoids (antioxidants) and dietary fiber .The properties of various physochemical compounds and utililization of the MSP and RBP in the production of pan bread were carried out.

Pan bread was made by replacing wheat flour with 5, 10 and 15% of MSP or RBP separately.

The obtained pan bread was compared with control sample "which made by 100% wheat flour (WF)" for their chemical and sensory evaluation.

Water absorption (WA) was increased significantly (p≤0.05) as MSP or RBP level increased in all dough .Dough stability was significantly (p≤0.05) increased as MSP or RBP level increased except (MSP% 10).

Replacement of WF with (MSP and RBP) up to15%, increased the crude protein content from 9.45 to 12.35%, crude fiber from 0.66 to7.06% and ash from 1.02 to 3.00% while, caloric value decreased.

Baking properties, colour and sensory evaluation showed that WF could be replaced with 5% (MSP or RBP) for preparing a good quality of pan bread.

While at 10% MSP or RBP exhibited low difference in sensory evaluation.

The results of the appearance, taste and colour were highly significant difference.

The results of sensory evaluation indicated that 5% and 10%mushroom stalk and red beet root pomace powder can be successfully used in replacement of wheat flour pan bread.

It can be referred to the possibility of using mushroom stalks powder or red beets as a source of dietary fiber and protein in the production of pan bread good nutrition and technology.