Characterization of different mushrooms powder and its application in bakery products: A review

Figures & data

Figure 1. Mushrooms powder making and its utilization in bakery products

Table 1. Nutritional compositions and functional characteristics of Pleurotus sajor-caju powder (mean ± SD).^[58]

Nutrients	Concentration (%)	Functional characteristics	Values
Fat	2.03 ± 0.02	Water holding capacity (g/g)	13.46 ± 0.28
Moisture	7.04 ± 0.02	Oil holding capacity (mL/g)	8.52 ± 0.13
Protein	22.41 ± 0.65	Swelling capacity (mL/g)	19.49 ± 0.24
Ash	7.79 ± 0.41	Emulsifying ability (%)	51.67 ± 0.25
Carbohydrate	60.47 ± 0.51	Emulsion stability (%)	95.37 ± 0.21
Calorific value (cal/g)	451.6 ± 2.7
Sucrose	0.19 ± 0.0
Total dietary fibre	56.99 ± 0.92
Soluble dietary fibre	8.21 ± 0.41
Insoluble dietary fibre	48.79 ± 0.90
β-glucan	3.32 ± 0.13

Table 2. Chemical composition of some fresh and dried edible mushrooms

Mushroom	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Crude fibre (%)	Carbohydrate (%)	References
Pleurotus sajor-caju (fresh)	88.00	5.12	0.5	1.40	-	5.00	^[Citation19]
Pleurotus sajor-caju (fresh)	89.89	5.05	1.69	1.8	-	4.61	^[Citation60]
Pleurotus ostreatus (fresh)	88.8	4.82	0.74	1.06	-	4.58	^[Citation32]
Pleurotus ostreatus (fresh)	88.00	4.20	0.41	1.66	-	5.73	^[Citation31]
Agaricus bisporus (fresh)	91.02	3.26	0.19	0.78	-	6.46	^[Citation61]
Pleurotus pulmonarius (fresh)	89.17	1.78	0.15	0.62	-	9.02	^[Citation61]
Agaricus bisporus (powder)	6.8	32.5	1.6	7.5	9.2	42.4	^[Citation22]
Agaricus bisporus (powder)	6.30	23.91	4.6	9.39	42.34	55.8	^[Citation62]
Agaricus bisporus (powder)	4.38	33.25	1.29	6.98	-	64.21	^[Citation61]
Pleurotus sajor-caju (powder)	7.04	22.41	2.30	7.79	56.99	60.47	^[Citation15]
Pleurotus sajor-caju (powder)	11.0	12.37	1.80	5.78	-	69.05	^[Citation19]
Pleurotus ostreatus (powder)	10.6	15.7	2.66	7.04	-	64.1	^[Citation63]
Pleurotus ostreatus (powder)	9.04	13.02	2.39	6.95	-	68.06	^[Citation32]
Pleurotus ostreatus (powder)	10.13	11.03	2.92	6.90	-	-	^[Citation31]
Pleurotus plumonarius (powder)	8.60	36.00	1.90	7.60	7.90	38.00	^[Citation21]
Pleurotus plumonarius (powder)	4.88	30.30	1.10	13.21	-	76.11	^[Citation61]
Pleurotus florida (powder)	-	20.56	4.30	9.02	23.29	42.83	^[Citation62]
Lentinus edodes (powder)	-	22.8	2.1	6.0	-	64.4	^[Citation64]
Volvariella volvaceae (powder)	-	28.0	3.3	1.0	-	50.3	^[Citation65]
Auricularia auricular (powder)	-	36.0	4.37	5.2	-	28.5	^[Citation66]
Flammulina velutipes (powder)	-	17.6	2.89	7.43	-	73.1	^[Citation67]
Calocybe gambosa (powder)	-	15.46	8.3	13.89	-	69.82	^[Citation68]
Calocybe indica (powder)	-	21.4	4.95	13.1	12.9	48.5	^[Citation62]

Table 3. Mineral contents of dried mushrooms (mg/100 g).^[62]

Mushroom	Calcium (Ca)	Iron (Fe)	Zinc (Zn)	Magnesium (Mg)	Manganese (Mn)	Selenium (Se)	Arsenic (As)
Pleurotus ostreatus	35.9	55.54	26.56	16.39	2.85	0.011	0.1
Pleurotus sajor-caju	22.15	33.45	20.9	20.22	2.87	0.025	0.095
Pleurotus florida	33.7	43.2	16	13.4	2.7	0.013	0.083
Calocybe indica	20.65	56.25	12.86	12.82	1.64	0.013	0.54

Table 4. Chemical characteristics of bakery products prepared with mushrooms powder

Bakery products	Mushrooms percent (flour basis)	Moisture (%)	Fat (%)	Protein (%)	Carbohydrate (%)	Fibre (%)	Ash (%)	References
Breads containing oyster mushroom	0%	17.3	9.10	9.46	62.50	-	1.63	^[Citation19]
	5%	16.04	9.20	10.07	62.87	-	1.82
	10%	19.36	9.73	10.74	57.16		2.01
	15%	17.54	10.10	11.40	58.76		2.20
Breads containing oyster mushroom	0%	32.60	1.69	7.96	56.42	0.51	0.90	^[Citation21]
	5%	32.04	1.70	9.68	54.37	0.89	1.32
	10%	31.92	1.68	11.07	52.63	1.20	1.56
	15%	32.26	1.80	12.75	49.67	1.54	1.93
	20%	31.08	1.89	13.24	48.89	1.98	2.11
	25%	32.17	1.72	14.62	46.47	2.48	2.64
Sponge cakes containing button mushroom	0%	18.40	23.34	5.95	51.50	-	0.81	^[Citation5]
	5%	19.59	23.25	6.52	49.71	-	0.94
	10%	19.27	23.26	7.09	49.26	-	1.12
	15%	19.65	23.19	7.66	48.18	-	1.32
Cakes containing oyster mushroom	0%	17.43	17.0	7.1	57.95	-	0.52	^[Citation32]
	5%	15.37	17.8	8.57	57.28	-	0.98
	10%	16.19	18.9	9.49	54.93	-	0.49
	15%	18.51	19.5	10.91	50.4	-	0.68
	20%	19.06	19.98	11.42	48.68	-	0.86
Cakes containing oyster mushroom	0%	18.43	15.10	8.70	57.09	-	0.68	^[Citation31]
	5%	16.04	16.63	9.60	56.71	-	1.02
	10%	22.19	17.90	10.23	49.10	-	0.53
	15%	19.02	18.50	14.68	50.04	-	0.76
	20%	20.06	18.93	13.36	46.81	-	0.84
Biscuits containing oyster mushroom	0%	1.37	22.68	6.50	68.59	3.37	0.86	^[Citation15]
	4%	1.34	22.75	6.91	68.20	6.19	0.88
	8%	1.25	22.90	7.43	67.47	8.62	0.95
	12%	1.16	23.08	7.85	66.92	9.84	1.00
Biscuits	5% oyster mushroom	3.97	17.36	11.07	65.62	0.48	1.50	^[Citation24]
Biscuits containing oyster mushroom	0%	4.79	21.71	13.04	61.63	2.10	1.52	^[Citation6]
	5%	4.98	20.58	13.41	61.58	2.16	1.87
	10%	6.71	20.51	13.46	60.95	2.27	2.81
	20%	8.35	20.39	15.47	58.11	2.56	3.47
	30%	9.63	19.05	15.55	58.62	2.93	3.58
Biscuits containing shiitake mushroom	10%	6.54	20.16	10.55	66.06	13.0	1.52	^[Citation25]
Biscuits containing button mushroom	10%	2.5	14.8	8.4	71.8	1.1	1.4	^[Citation22]
Biscuits containing oyster mushroom	10%	-	22.15	9.20	65.22	1.74	1.69	^[Citation23]

Table 5. Effect of replacement of wheat flour with mushroom powder

Bakery products	Mushrooms	Scientific name	Used percent of powder (flour basis)	Suggested percent of powder Substitution (flour basis)	Nutrients being fortified	References
Bread	Oyster mushroom	Pleurotus sajor-caju	5, 10 and 15%	5%	Increased moisture, ash, fat, protein and carbohydrate content.	^[Citation19]
Bread	Oyster mushroom	Pleurotus plumonarius	0, 5, 10, 15, 20 and 25%	10%	Improved the nutritional quality of bread.	^[Citation21]
Sponge cake	Button mushroom	Agaricus bisporus	0, 5, 10 and 15%	10%	Increased protein and mineral content.	^[Citation5]
Conventional cake	Oyster mushroom	Pleurotus sajor-caju	0, 2, 4 and 6%	4%	Increased moisture, ash and protein content.	^[Citation18]
Sponge cake	Oyster mushroom	Pleurotus eryngii	3, 5 and 7%	5%	Increased ash and protein content.	^[Citation29]
Cake	Oyster mushroom	Pleurotus ostearus	0, 5, 10, 15 and 20%	15%	Improved colour, flavour and texture of cakes.	^[Citation32]
Cake	Oyster mushroom	Pleurotus ostearus	0, 5, 10, 15 and 20%	15%	Improved colour, flavour and texture of cakes.	^[Citation31]
Biscuits	Shiitake mushroom	Lentinus edodes	0 and 10%	10%	Increased protein and minerals content	^[Citation25]
Biscuits	Oyster mushroom	Pleurotus sajor-caju	0, 4, 8 and 12%	8%	Increased protein, crude fibre and mineral content.	^[Citation15]
Biscuits	Button mushroom	Agaricus bisporus	0, 5, 10, 15 and 20%	10%	Increased protein, crude fibre, carbohydrate and mineral content.	^[Citation22]
Biscuits	Oyster mushroom	Pleurotus sajor-caju	0, 5, 10, 20 and 30%	5%	Increased protein, crude fibre and ash content.	^[Citation6]
Biscuits	Oyster mushroom	Pleurotus plumonarius	5, 10 and 15%	5%	Increased protein, fat, mineral and crude fibre content.	^[Citation23]

Table 6. Mineral composition (mg/100 g) of oyster mushroom-wheat biscuit.^[6]

Mushroom level (flour basis)	Calcium	Sodium	Potassium	Magnesium	Phosphorous	Iron	Copper	Zinc	Manganese
0%	12.10	62.68	40.63	7.02	12.45	1.68	0.04	0.08	0.06
5%	22.03	36.15	51.63	8.05	21.45	2.15	0.04	0.53	0.06
10%	27.06	41.20	63.05	10.04	45.64	2.38	0.05	0.62	0.07
20%	38.05	54.31	143.05	13.04	54.62	2.45	0.12	0.95	0.17
30%	47.05	65.92	154.07	14.00	64.25	2.89	0.13	1.16	0.18

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