Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 59151 10.21603/2308-4057-2023-2-574 Research Article Research Article Research Article Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour https://orcid.org/0000-0002-3598-1203 Rahman Md. Atiqur Rahman Md. Atiqur https://orcid.org/0000-0002-5322-5049 Roy Joysree Roy Joysree https://orcid.org/0000-0003-3066-1566 Mahomud Md. Sultan Mahomud Md. Sultan msmahomud@hstu.ac.bd Hajee Mohammad Danesh Science and Technology University Dinajpur Бангладеш Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh Hajee Mohammad Danesh Science and Technology University Dinajpur Бангладеш Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh Hajee Mohammad Danesh Science and Technology University Dinajpur Бангладеш Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh 14 06 2023 14 06 2023 11 2 251 258 18 10 2022 06 12 2022 https://jfrm.ru/en/issues/21476/21564/

As a good source of natural anti-oxidants, oyster mushroom flour can be incorporated in dairy products. However, very few scientific publications provide formulations for dairy products fortified with oyster mushroom flour. This research featured the physicochemical and antioxidant properties of oyster mushroom flour pretreated with 0.5% citric acid solution. Three samples of mozzarella cheese were incorporated with 1, 2, and 3% oyster mushroom flour and tested for physicochemical properties, total phenolic content, total flavonoid content, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH). The mushroom flour had 11.09 ± 0.88% moisture content, 20.70 ± 0.74% protein, 3.25 ± 0.13% ash, 7.43 ± 0.35% crude fiber, 3.31 ± 0.51% fat, and 54.20 ± 0.81% carbohydrate. The DPPH was 87.00 ± 0.15 mg GAE/g DM, the total phenolic content was 2.09 ± 0.68 mg GAE/g DM, and the total flavonoid content was 1.67 ± 0.27 mg QE/g DM. The texture and water holding capacity of the mozzarella cheese samples fortified with oyster mushroom flour decreased as the proportion of mushroom flour increased. The color (L* lightness, b* redness, and a* yellowness) was significantly lower than in the control (cheese without oyster mushroom flour). The test samples contained significantly (p ≤ 0.05) higher amount of DPPH and phenolic compounds than the control. The sensory attributes were assessed by 30 semi-trained panelists, who gave the highest score to the sample fortified with 1% oyster mushroom flour. As a natural antioxidant, oyster mushroom flour proved to be an excellent component for functional cheese products.

As a good source of natural anti-oxidants, oyster mushroom flour can be incorporated in dairy products. However, very few scientific publications provide formulations for dairy products fortified with oyster mushroom flour. This research featured the physicochemical and antioxidant properties of oyster mushroom flour pretreated with 0.5% citric acid solution. Three samples of mozzarella cheese were incorporated with 1, 2, and 3% oyster mushroom flour and tested for physicochemical properties, total phenolic content, total flavonoid content, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH). The mushroom flour had 11.09 ± 0.88% moisture content, 20.70 ± 0.74% protein, 3.25 ± 0.13% ash, 7.43 ± 0.35% crude fiber, 3.31 ± 0.51% fat, and 54.20 ± 0.81% carbohydrate. The DPPH was 87.00 ± 0.15 mg GAE/g DM, the total phenolic content was 2.09 ± 0.68 mg GAE/g DM, and the total flavonoid content was 1.67 ± 0.27 mg QE/g DM. The texture and water holding capacity of the mozzarella cheese samples fortified with oyster mushroom flour decreased as the proportion of mushroom flour increased. The color (L* lightness, b* redness, and a* yellowness) was significantly lower than in the control (cheese without oyster mushroom flour). The test samples contained significantly (p ≤ 0.05) higher amount of DPPH and phenolic compounds than the control. The sensory attributes were assessed by 30 semi-trained panelists, who gave the highest score to the sample fortified with 1% oyster mushroom flour. As a natural antioxidant, oyster mushroom flour proved to be an excellent component for functional cheese products.

 Mozzarella cheese mushroom drying textural properties antioxidant sensory analysis Mozzarella cheese mushroom drying textural properties antioxidant sensory analysis This work was financially supported by the National Science and Technology (NST) fellowship under the Ministry of Science and Technology (MoST), Bangladesh (grant No. ES 390; year 2021–2022). This work was financially supported by the National Science and Technology (NST) fellowship under the Ministry of Science and Technology (MoST), Bangladesh (grant No. ES 390; year 2021–2022).

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