Call for Paper - Upcoming Issues

Improvement of Crispiness and Sensory Characteristics of Cookies Substituted with Shiitake Mushroom Flour (Lentinula Edodes)

International Journal of Agriculture & Environmental Science
© 2024 by SSRG - IJAES Journal
Volume 11 Issue 5
Year of Publication : 2024
Authors : Wardah, Rini Rahayu Sihmawati, Tatang Sopandi
10.14445/23942568/IJAES-V11I5P108
pdf
How to Cite?

Wardah, Rini Rahayu Sihmawati, Tatang Sopandi, "Improvement of Crispiness and Sensory Characteristics of Cookies Substituted with Shiitake Mushroom Flour (Lentinula Edodes)," SSRG International Journal of Agriculture & Environmental Science, vol. 11,  no. 5, pp. 53-59, 2024. Crossref, https://doi.org/10.14445/23942568/IJAES-V11I5P108

Abstract:

Crispiness and taste characteristics determine consumer cookie preferences. There is great interest in using edible mushrooms as functional ingredients in bakery products due to their bioactive component content and traditional consumption for their delicious texture and taste. This study explores the effect of substituting wheat flour with shiitake mushroom (Lentinula edodes) flour on cookies' crispiness and sensory characteristics. A completely randomized experimental design with 5 treatments of shiitake mushroom flour proportions, namely 0%, 7.5%, 15%, 22.5%, and 30%, was used in the cookie recipe to substitute wheat flour. The study results showed that substituting wheat flour with shiitake mushroom flour increased the crispiness of cookies. However, 22.5% and 30% substitution proportions decreased the panelist's preference for color, aroma, and taste. This study concluded that wheat flour can be substituted with shiitake mushroom flour with an optimum proportion of 15% in the recipe. Shiitake mushroom flour has the potential to be used as a raw material and reduce the use of wheat flour to produce bakery products, especially cookies with a low glycemic index.

Keywords:

Cookies, Crispiness, Sensory, Shiitake mushrooms.

References:

[1] Anna Sadowska-Rociek, and Ewa Cieślik, “Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits,” Plant Foods for Human Nutrition, vol. 74, pp. 216-222, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[2] Fortification of Wheat Flour in Indonesia, Unicef, 2023. [Online]. Available: https://www.unicef.org/indonesia/media/20966/file/Briefing%20notes%20fortification%20of%20wheat%20flour%20-%20eng.pdf
[3] Anil Panghal, Navnidhi Chhikara, and B.S. Khatkar, “Effect of Processing Parameters and Principal Ingredients on Quality of Sugar Snap Cookies: A Response Surface Approach,” Journal of Food Science and Technology, vol. 55, pp. 3127–3134, 2018.
[CrossRef] [Google Scholar] [Publisher Link]
[4] Paulo Duarte, Mariana Teixeira, and Susana Costa e Silva, “Healthy Eating as a Trend: Consumers’ Perceptions towards Products with Nutrition and Health Claims,” Revista Brasileira De Gestão De Negócios (RBGN), vol. 23, no. 3, pp. 405-421, 2021.
[CrossRef] [Google Scholar] [Publisher Link]
[5] H.N.D. Bao, H. Ushio, and T. Ohshima, “Antioxidative Activities of Mushroom (Flammulina Velutipes) Extract Added to Bigeye Tuna Meat: Dose-dependent Efficacy and Comparison with Other Biological Antioxidants,” Journal of Food Science, vol. 74, no. 2, pp. C162 C169, 2009.
[CrossRef] [Google Scholar] [Publisher Link]
[6] Jin-Sil Lee, and Seong-Suk Jeong, “Quality Characterisitics of Cookies Prepared with Button Mushroom (Agaricus Bisporous) Powder,” Korean Journal of Food and Cookery Science, vol. 25, no. 1, pp. 98-105, 2009.
[Google Scholar] [Publisher Link]
[7] Yuan Biao et al., “Impact of Mushroom (Pleurotus Eryngii) Flour upon Quality Attributes of Wheat Dough and Functional Cookies Baked Products,” Food Science & Nutrition, vol. 8, no. 1, pp. 361-370, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[8] Somanjana Khatua, Snigdha Paul, and Krishnendu Acharya, “Mushroom as the Potential Source of New Generation of Antioxidant: A Review,” Research Journal of Pharmacy and Technology, vol. 6, no. 5, pp. 496-505, 2013.
[Google Scholar] [Publisher Link]
[9] Rashmi Venkatesh, and Disha Sood, “Review of the Physiological Implications of Antioxidants in Food,” Project Report, Degree of Bachelor of Science, Faculty of the Worcester Polytechnic Institute, Worcester, MA, USA, pp. 1-72, 2011.
[Google Scholar] [Publisher Link]
[10] Lianfu Chen et al., “Genome Sequence of the Edible Cultivated Mushroom Lentinula Edodes (Shiitake) Reveals Insights into Lignocellulose Degradation,” PLoS ONE, vol. 11, no. 8, 2016.
[CrossRef] [Google Scholar] [Publisher Link]
[11] Pirjo Mattila et al., “Basic Composition and Amino Acid Contents of Mushrooms Cultivated in Finland,” Journal of Agricultural and Food Chemistry, vol. 50, no. 22, pp. 6419–6422, 2002.
[CrossRef] [Google Scholar] [Publisher Link]
[12] Michihiro Fukushima et al., “Cholesterol-Lowering Effects of Maitake (Grifola Frondosa) Fiber, Shiitake (Lentinus Edodes) Fiber, and Enokitake (Flammulina Velutipes) Fiber in Rats,” Experimental Biology and Medicine, vol. 226, no. 8, pp. 758–765, 2001.
[CrossRef] [Google Scholar] [Publisher Link]
[13] Andreia A.J. Carneir et al., “Chemical Composition and Antioxidant Activity of Dried Powder Formulations of Agaricus blazei and Lentinus edodes,” Food Chemistry, vol. 138, no. 4, pp. 2168–2173, 2013.
[CrossRef] [Google Scholar] [Publisher Link]
[14] Diego Morales et al., “Vitamin D-enriched Extracts Obtained from Shiitake Mushrooms (Lentinula edodes) by Supercritical Fluid Extraction and UV-irradiation,” Innovative Food Science & Emerging Technologies, vol. 41, pp. 330–336, 2017.
[CrossRef] [Google Scholar] [Publisher Link]
[15] Zihan Xue et al., “Structure, Thermal and Rheological Properties of Different Soluble Dietary Fiber Fractions from Mushroom Lentinula edodes (Berk.) Pegler Residues,” Food Hydrocolloid, vol. 95, pp. 10–18, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[16] Marina Soković et al., “The Bioactive Properties of Mushrooms,” Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications, pp. 83-122, 2017.
[CrossRef] [Google Scholar] [Publisher Link]
[17] Data Bridge Market Research, Asia-Pacific Shiitake Mushroom Market – Industry Trends and Forecast to 2029. [Online]. Available: https://www.databridgemarketresearch.com/reports/asia-pacific-shiitake-mushroom-market.
[18] Johann Bruhn, “Growing Shiitake Mushrooms in an Agroforestry Practice,” The Center for Agroforestry, University of Missouri, 2022.
[Google Scholar]
[19] Liyan Wang et al, “Roles of Lentinula Edodes as the Pork Lean Meat Replacer in Production of the Sausage,” Meat Science, vol. 56, pp. 44–51, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[20] Ibukunoluwa Fola Olawuyi, and Won Young Lee, “Quality and Antioxidant Properties of Functional Rice Muffins Enriched with Shiitake Mushroom and Carrot Pomace,” International Journal Food Science and Technology, vol. 54, no. 7, pp. 2321–2328, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[21] Seong Pil-Nam et al., “The Impact of Addition of Shiitake on Quality Characteristics of Frankfurter during Refrigerated Storage,” LWT Food Science and Technology, vol. 62, no. 1, pp. 62–68, 2015.
[CrossRef] [Google Scholar] [Publisher Link]
[22] Samara dos Santos Harada-Padermo et al., “Umami Ingredient: Flavor Enhancer from Shiitake (Lentinula Edodes) byproducts,” Food Research International, vol. 137, 2020.
[CrossRef] [Google Scholar] [Publisher Link]
[23] Samara dos Santos Harada-Padermo et al., “Umami Ingredient, A Newly Developed Flavor Enhancer from Shiitake By-products, in Low-Sodium Products: A Study Case of Application in Corn Extruded Snacks,” LWT-Food Science and Technology, vol. 138, 2021.
[CrossRef] [Google Scholar] [Publisher Link]
[24] Shunfeng Li et al., “Evaluation of Nutritional Values of Shiitake Mushroom (Lentinus edodes) Stipes,” Journal of Food Measurement and Characterization, vol. 12, no. 3, pp. 2012-2019, 2018.
[CrossRef] [Google Scholar] [Publisher Link]
[25] Soonsil Chun, Edgar Chambers IV, and Delores H. Chambers, “Effects of Shiitake (Lentinus Edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties,” Foods, vol. 9, no. 5, pp. 1-14, 2020.
[CrossRef] [Google Scholar] [Publisher Link]
[26] Samuel A. Matz, Bakery Technology and Engineering, 3rd ed., Springer US, 1992.
[Publisher Link]
[27] R. Carl Hoseney, Principles of Cereal Science and Technology, 2nd ed., The American Association of Cereal Chemistry, Inc. USA, 1994.
[Publisher Link]
[28] S. Chevallier et al., “Physicochemical Behaviors of Sugars, Lipids, and Gluten in Short Dough and Biscuit,” Journal of Agricultural and Food Chemistry, vol. 48, no. 4. pp. 1322-1326. 2000.
[CrossRef] [Google Scholar] [Publisher Link]
[29] Ana Jiménez-Zamora, Cristina Delgado-Andrade, and José A. Rufián-Henares, “Antioxidant Capacity, Total Phenols, and Color Profile during the Storage of Selected Plants Used for Infusion,” Food Chemistry, vol. 199, pp. 339–346, 2016.
[CrossRef] [Google Scholar] [Publisher Link]
[30] Urszula Bojarska, Jadwiga Bartura, and Marek Cierach, “The Effect of Measurement Site on the Evaluation of Tom Breast Muscle Color,” Polish Journal of Food and Nutrition Science, vol. 53, no. 4, pp. 45–49, 2003.
[Google Scholar] [Publisher Link]
[31] Hesham A. Eissa, A.S. Hussein, and B.E. Mostafa, “Rheological Properties and Quality Evaluation on Egyptian Balady Bread and Biscuits Supplemented with Flours of Ungerminated and Germinated Legume Seeds or Mushroom,” Polish Journal of Food and Nutrition Science, vol. 57, no. 4, pp. 487–496, 2007.
[Google Scholar] [Publisher Link]
[32] Jyoti Singh et al., “Development and Evaluation of Value Added Biscuits from Dehydrated Shiitake (Lentinus Edodes) Mushroom,” International Journal Current Research, vol. 8, no. 3, pp. 27155–27159, 2016.
[Google Scholar] [Publisher Link]
[33] Wen Xiaokang et al., “Volatile and Non-Volatile Compounds of Shiitake Mushrooms Treated with Pulsed Light after Twenty-Four Hour Storage at Different Conditions,” Food Bioscience, vol. 36, 2020.
[CrossRef] [Google Scholar] [Publisher Link]
[34] Qiong Lin et al., “Effects of High CO2 in-Package Treatment on Aroma, Quality and Antioxidant Activity of Button Mushroom (Agaricus Bisporus) during Postharvest Storage,” Postharvest Biology and Technology, vol. 123, pp. 112-118, 2017.
[CrossRef] [Google Scholar] [Publisher Link]
[35] Yuting Tian et al., “Effects of Different Drying Methods on the Product Quality and Volatile Compounds of Whole Shiitake Mushrooms,” Food Chemistry, vol. 197, pp. 714–722, 2016.
[CrossRef] [Google Scholar] [Publisher Link]
[36] Fen Yao et al., “Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms,” Foods, vol. 12, no. 13, pp. 1-15, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[37] Hui Hou et al., “Characterization of Aroma Frame in Shiitake Mushrooms (Lentinula Edodes) detected by HS-GC-IMS Coupled with Electronic Tongue and Sensory Analysis: Influence of Drying Techniques,” LWT, vol. 146, 2021.
[CrossRef] [Google Scholar] [Publisher Link]
[38] In Hee Cho, Hyung-Kyoon Choi, and Young-Suk Kim, “Comparison of Umami-Taste Active Components in the Pileus and Stipe of Pine-Mushrooms (Tricholoma Matsutake Sing.) of Different Grades,” Food Chemistry, vol. 118, no. 3, pp. 804–807, 2010.
[CrossRef] [Google Scholar] [Publisher Link]
[39] Glycemic Index Guide. [Online]. Available: https://glycemic-index.net/cookies-pastries/#:~:text=The%20glycemic%20index%20(GI)%20of,as%20a%20high%20GL%20food.
[40] MAM Sheikh et al., “The Effects of Mushroom Powder on the Quality of Cake,” Progressive Agriculture, vol. 21, no. 1-2, pp. 205–214, 2010.
[CrossRef] [Google Scholar] [Publisher Link]