ABSTRACT

The current research intends at developing an immediate soup primer using dried mushroom powder and wheat germ flour. Four mushroom soup mix formulations comprising different amounts of mushroom powder (20-50 per cent), milk powder, wheat flour, salt, black pepper, sugar, and oregano were tested sensorial and nutritionally. The Supper Blend Formulation comprising 20% mushroom powder,60% wheat flour, 30% milk powder, 9% Salt, 2% sugar, 1% black pepper and 2% oregano were found to be most sensorial appropriate (7.76) Ratings. The mushroom soup made with that same mixture of soup was determined to be high in protein (11.80 g/ 100 g), crude fiber (4.06 g/100 g), minerals (10.6 g/100 g) and low-fat (2.89 g/100 g) carbohydrate ( 69.01g/100 g) and (341.09 Kcal/100 g) energy content. You can make this mushroom soup by blending 30g of soup mix (15 times) in 570 ml water with a boiling time of 2 minutes. Keywords: Oyster mushroom, wheat germ, post harvest management, value addition, sensory testing
Publication date: 01/04/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_5417.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.4.5417