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.
