Formulation of American oyster mushroom (pleurotus ostreatus) infused candy

Abstract

The American Oyster mushroom (Pleurotus ostreatus) infused candy was developed as a novel confectionery product with enhanced nutritional value. The candy formulation was optimized by different sugar levels and drying times to improve the taste and texture. Four candy samples were prepared from blanched (at 100℃ for 5 minutes) oyster mushrooms with different sugar levels (40%, 50%, 60%, and 70%) to identify the optimum sugar level based on sensory attributes. The best sample was then used to assess in a hot air oven at 60 °C suitable drying time (7,8,9, and 10 hrs.). The physicochemical properties and shelf life of candies with different sugar levels were analyzed. Sensory evaluation was performed by 30 untrained panelists using a seven-point hedonic scale to select the most preferred candy. The sensory data were analyzed using the Friedman test, and other data were analyzed using one-way ANOVA. Mushroom candy produced with a 60 % sugar level and 10 hrs drying time was most preferred by the panelists. The moisture content of treatments I. INTRODUCTION Many species of mushrooms are grown and eaten all over the world, and they have long been valued for their nutritional and therapeutic properties. The American oyster mushroom (Pleurotus ostreatus) is notable among them for its abundant nutritional profile and useful bioactive substances. The B-complex, vitamin D, dietary fiber, high quality proteins, and vital minerals - potassium, calcium, and phosphorus are abundant in Pleurotus ostreatus (Adebayo and Oloke, 2021). Pleurotus ostreatus also contains health promoting bioactives, such as ergothioneine, polysaccharides, and antioxidants, which have been linked to immunomodulatory, anti inflammatory, and cholesterol-lowering effects (Riaz and Ahmed, 2022). Because of these qualities, Pleurotus ostreatus is a functional ingredient in making healthy foods that help improve overall health and well-being. varies between (1.91±0.21 - 9.77±1.00), ash (1.47±0.12 -1.80±1.00), pH (3.3±0.05-3.9±0.05), acidity level (0.15±1.00 0.30±1.00), and total soluble solids (52.33±1.00 - 71.33±1.00). Hardness value of the candy decreased with increasing level of sugar while chewiness and cohesiveness were increased. The most preferred mushroom candy showed 4.70% protein content, 0.5% fat content, 4.25% fiber content, and 86.45% carbohydrates. This study revealed that the optimum sugar level and drying time for American oyster mushroom candy were 60 % and 10 hrs with enhanced taste and texture. The mushroom-infused candy is a potential functional alternative to traditional sweets.