![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Papad is familiarly known as an Indian food adjunct or snack food. In this study, attempts have been made to increase the protein, minerals and crude fibre content of the papad with incorporation of Pleurotus sajor-caju powder to develop a novel snack food. Mushroom powder was added in different proportions with other ingredients of the papad and the prepared papad was subjected to physicochemical and sensorial analyses. Mushrooms pretreated with 1% potassium metabisulphite followed by whey treatment had better colour and reduced drying time. Drying at 50°C produced more amount of mushroom powder (350 μ) and had higher acceptability of rehydrated samples. The papad enriched with 20% mushroom powder showed increased values of protein (15.8%), minerals (38.87%) and crude fibre (218.18%) content and had maximum sensory score. Therefore, papad supplemented with oyster mushroom powder may help to reduce protein malnutrition, constipation and mineral deficiency disorders.
Declaration of interest: We are very much thankful to The Coordinator, Department of Food Science and Technology, Shivaji University, Kolhapur (Maharashtra), India for his sincere support. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper. Mushrooms were procured from a local supplier and there is no obligation from his side. Funds for this project work was self-funded. All authors were involved in the concept and design of this study. DNP and JRD collected the data and performed the nutritional analysis. AKS and RCR assessed the quality of study design, data independently, performed the statistical analysis and wrote the manuscript. All authors critically reviewed the manuscript and approved the final version submitted for publication.