Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D
Abstract: Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in
the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this
study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and
salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The
exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh
mushroom (not exposed to sunlight). The DMP was added to the product’s formula by a ratio of 1, 2, and 3%. The addition of
DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents
were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing
the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all
products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control
sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by
providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of
DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.
Publication year 2022
Pages 17
Organization Name
serial title International Journal of Food Science
Web Page
Author(s) from ARC
External authors (outside ARC)
    فاتن فاروق عبدالسلام قسم علوم تقنية الأغذية- كلية الزراعة- الشاطبى- 21545 - جامعة الإسكندرية- الإسكندرية- مصر
Publication Type Journal
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