Nutrition & Food Science

Sensory, nutritional and quality attributes of sponge cake supplemented with mushroom (agaricus
bisporus) powder
BINDVI ARORA, SHWET KAMAL, VED PRAKASH SHARMA,
Article information:
To cite this document:
BINDVI ARORA, SHWET KAMAL, VED PRAKASH SHARMA, (2017) "Sensory, nutritional and quality attributes of sponge
cake supplemented with mushroom (agaricus bisporus) powder", Nutrition & Food Science , Vol. 47 Issue: 4, doi: 10.1108/
NFS-12-2016-0187
Permanent link to this document:
http://dx.doi.org/10.1108/NFS-12-2016-0187
Downloaded on: 29 May 2017, At: 08:46 (PT)
References: this document contains references to 0 other documents.
To copy this document: permissions@emeraldinsight.com
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

Access to this document was granted through an Emerald subscription provided by emerald-srm:277069 []
For Authors
If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service
information about how to choose which publication to write for and submission guidelines are available for all. Please
visit www.emeraldinsight.com/authors for more information.
About Emerald www.emeraldinsight.com
Emerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of
more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online
products and additional customer resources and services.
Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication
Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation.

*Related content and download information correct at time of download.

 1 Sensory, nutritional and quality attributes of sponge cake supplemented with
2 mushroom (agaricus bisporus) powder

3 Abstract

4 Purpose – The objective of the study was evaluation of quality characteristics of white button
5 mushroom powder enrichment in sponge cake. The developed product can be a promising
6 inclusion in the convenience functional foods and would serve the purpose of improvement in
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

7 nutritional status of consumers.

8 Design/Methodology/Approach – Cakes containing graded levels of Agaricus bisporus

9 (white button mushroom) powder were prepared by replacement of wheat flour with 10, 20, 30,
10 40 and 50% mushroom powder. Effect of mushroom powder supplementation on physical,
11 nutritive and sensory quality of cakes was evaluated and analyzed statistically using Agres-
12 Agdata software.

13 Findings - Batter density and specific volume of cake samples decreased with increasing levels
14 of mushroom powder in the formulation which is contrary to the knowledge that they are
15 inversely proportional. For 20% enrichment batter density and specific volume decreased by 8.23
16 and 5.79%. There was no significant difference in individual organoleptic attributes of cake
17 samples up to a level of 20% fortification of mushroom powder with significant nutrient
18 enrichment (p>0.05).

19 Originality – Replacement of flour in cakes has been tried with many protein rich ingredients to
20 improve the nutritional quality of cake but with limiting success when it comes to sensorial
21 acceptability. Mushroom powder was incorporated in formulation to enrich sponge cakes. The
22 processing technology will also reduce post-harvest losses in mushrooms and improve the
23 nutritional status of society.

24
 25 Introduction

26 Cakes are one of the air leavened bakery products. The quality of ingredients, level of aeration,
27 processing and baking conditions has a major effect on quality of final cake obtained (Conforti,
28 2006). The type of flour used in bakery products plays an important role in the final product
29 quality and the texture of the product. Sakiyan et al. (2004) reported the effect of ingredients on
30 quality characteristics of cakes. Cake batter is an aerated emulsion whose specific gravity and
31 rheology affect the final quality of the cake. The quality parameters of a cake can be classified
into textural including baking expansion, crumb uniformity and softness, grain, tolerance to
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

32
33 staling or retro-gradation and flavor factors. The volume of sponge cakes depends on the foam
34 created by whipping air into egg and the stability of foam also depends on other ingredients used
35 in cake formulation. Partial replacement of wheat flour with any other ingredient will affect not
36 only the flavor but also the physical and textural characteristics of cakes. Since cakes are one of
37 the generally accepted and loved convenience foods with a good market share, protein and fiber
38 enrichment of cakes to improve the nutritional well-being of consumers can be a good prospect.

39 Mushrooms are considered to be next generation health foods as they are rich in protein
40 with high biological value and fiber, low in fat, no cholesterol, rich in other bioactive agents and
41 minerals such as selenium, which is known to be a potent antioxidant (Manzi et al,. 2001; Manzi
42 et al., 2003). The nutritional and chemical composition and physical properties of edible button
43 mushrooms (white and brown) have been studied by Cagalarirmak (2009, 2011). Mushrooms are
44 also rich in B vitamins and other minerals as phosphorus, iron, potassium and calcium.
45 Mushrooms also contain good amounts of lysine, which is the limiting amino acid in cereals
46 (Friedman, 1975). Fortification of wheat flour with high protein ingredients has been recognized
47 to improve the overall amino acid balance of the product (Misra et al,. 1991; Harinder and
48 Sharma, 1999; Giami et al., 2003; Rosales-Juarez et al., 2008; Agu et al., 2010). Changes in
49 textural and sensory properties result in baked products during enrichment or fortification. Kim
50 et al. (2011) incorporated lentinus mushrooms into cake formulations, batter viscosity increased
51 with more shear-thinning behaviours and elastic properties improved. Overall, the cakes
52 containing more lentinus showed decreased volume and increased hardness. Various mushrooms
53 have been used as protein fortifying agents by many researchers as Kumar and Barmanray
 54 (2007) in biscuits, Giwa and Omoshayin (2012) in wheat cookies, Kundal (2012) in crackers,
55 Gopinath and Raj (2014) in barnyard millet cookies and Verma and Singh (2014) in besan laddu.

56 Present study aimed at partial replacement of wheat flour with mushroom powder in
57 sponge cakes to enhance the nutritional value of cake, impacting the general well-being of
58 consumers. The effect of this supplementation on physical, nutritional and sensory characteristics
59 of sponge cake was evaluated.

60 Materials and methods

Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

61 Raw Materials

62 Wheat flour, baking powder (Weikfield) and glycerine used was purchased from a commercial
63 bakery ingredients supplier, Peshawari from Chandigarh, India. Fresh whole eggs, baking
64 powder, sugar and butter were purchased from Easyday supermarket from Solan, Himachal
65 Pradesh, India and were used without any modifications.

66 Mushroom powder (A. bisporus powder)

67 Fresh mushrooms were sliced and then kept for sundrying for 5 h. Sundried mushrooms were
68 kept in tray drier for 3 h at 50 OC to dry to a final moisture content of 5%. The dried mushroom
69 slices were made to powder in a powder making machine (Rai and Arumugantham, 2008).

70 Cake preparation

71 The experiments used sponge cake formulation as Wheat flour: 25, Sugar: 25, Egg: 22.5, Butter:
72 21.5, Glycerin: 3, Water: 2, Baking powder: 0.8, Calcium propionate: 0.1, Vanilla flavor: 0.1. In
73 batter preparation, whole eggs were taken in kitchen aid bakery mixer (Sanco) and whipped to
74 soft peak stage at speed of 3 for 2 min. This was continued with addition of castor sugar slowly
75 along with whipping. The whipping speed was further increased to 6 and 9 for 1 min each. Then
76 wheat flour blended with mushroom powder was added to the whipped mixture slowly with
77 simultaneous mixing at speed of 2 for 1 min, which was then increased to 3 and 6 for 2 min each.
78 The melted butter and glycerine was added finally and mixed at speed of 2 for 20 sec. Each
79 batter formulation (200 g) was placed in aluminum baking tin and baked in electric oven at 220
O
80 C for 20 min. After baking the cakes were cooled upside down on a wire rack for 30 min at
 81 room temperature and stored in plastic bags till further analysis. Ten cake samples were prepared
82 for each trial.

83 Analytical methods

84 Batter density

85 Specific gravity was calculated by the method of Gomez et al. (2007) with slight modifications.
86 The batter was filled into pycnometer immediately after removal from the mixer, capped and
87 wiped off from the exposed surface of the pycnometer and weighed. The process was repeated
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

88 with distilled water in place of batter in the same pycnometer. The specific gravity was expressed
89 as the ratio of batter weight (W1) to that of distilled water weight (W2).

90 Specific volume

91 The volume of cake was calculated by rapeseed displacement method. The specific volume was
92 calculated by weight and volume data i.e. volume per gram weight of cake. A cube of cake of
93 1x1x1 cm was taken and placed in a container and it was filled completely with rapeseed,
94 volume of rapeseeds was noted using measuring cylinder (V2). Volume of empty container was
95 also calculated by filling it with rapeseed and measuring volume of rapeseeds with measuring
96 cylinder (V1). Specific volume was then expressed as (V1-V2)/W where W is the weight of cake
97 sample.

98 Expansion ratio

99 Expansion of cake during baking is the process that gives it loaf texture. It was calculated as the
100 ratio of height of the cake after baking to that of the batter in cake tin prior to baking at the center
101 point. The center point of the cake tin was identified by thread radius method.

102 Texture analysis

103 Texture analysis was done to evaluate the effect of replacement of wheat flour with mushroom
104 powder in cakes. Firmness and compression analysis was done using texture analyzer TA.XT
105 plus from Stable Microsysterms (UK). Cake samples were cut into 20x20x20 mm cubes for
106 texture analysis and probe 32 of diameter 25 mm for compression analysis was used for
 107 evaluation. Pretest and test speed was set to be 50 mm/min and post-test speed was 10 cm/min.
108 The analysis was done in triplicates (10 samples per trial) and values were averaged.

109 Sensory evaluation

110 A semi trained panel of 15 scientists and technical professionals from Directorate of Mushroom
111 Research, Solan, India evaluated the cake samples for taste, color, aroma, texture, flavor and
112 overall acceptability. Ranking was done on a 9 point hedonic scale ranging from 1 to 9 as dislike
113 extremely to like extremely. Samples were coded in random order. The evaluation was done at
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

114 room temperature in normal light. Panelists rinsed their mouth after evaluating every sample.
115 Puffed rice was provided to panelists to neutralize the taste after every sample.

116 Antioxidant Potential

117 % DPPH inhibition

118 Determination of antioxidant activity of samples was done by 2,2-diphenyl-2-picryl-hydrazyl

119 (DPPH) inhibition method (Nishino et al., 2000). Sample (1 g) was taken in 10 ml ethanol and
120 was kept overnight for extraction. This eluted extract was taken (0.2 ml) and 1ml of DPPH
121 solution (80 µg/ml ethanol) was added to it. A control was set up with 0.2 ml distilled water as
122 blank and left at room temperature for 30 min. The sample sets were centrifuged at 3000 rpm for
123 15 min (Sigma laboratory centrifuge3 K 18, Germany). 0.5 ml of centrifuged solution was taken
124 in cuvette and 1ml of ethanol was added to it. Absorbance was taken at 517 nm separately for
125 blank and samples with pure ethanol as reference using PerkinElmer UV/VIS spectrometer
126 (Lambda 25, Germany).

127 % DPPH inhibition = (AB-AS/AB) × 100

128 Where AB = OD for blank

129 AS = OD for sample

130 Total phenols

131 The total phenolic content was determined using Folin-Ciocalteu (FC) reagent, as given by
132 Singleton and Rossi (1965) with some modifications. 1 g sample was kept overnight for
 133 extraction with 10 ml of 50% aqueous methanol. The mixture was centrifuged at 10000 rpm for
134 15 min. 0.5 ml of supernatant was added to the test tube containing 5 ml FC reagent (10%
135 aqueous solution) and 4 ml aq. sodium carbonate (20%). The tubes were held for 15 min and
136 A765 was read. Results were expressed as mg gallic acid equivalents/100 g sample.

137 Nutritional evaluation

138 Moisture, fat, crude fiber and ash were analyzed using AOAC (2000) methods. Protein was
139 analysed using Kelplus Elite EX Micro Kjeldhal method using conversion factor 6.25 (for plant
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

140 products).

141 Data analysis

142 All the analyses were done in triplicates (10 samples per trial were taken) and statistical ranks
143 were obtained by using AGRES data entry module for AGRES statistical software, version 3.01.
144 Based on factorial ANOVA, one factor analysis was done on basis of varying concentrations of
145 mushroom powder and wheat flour using completely randomized design model. The ranks
146 obtained for each parameter are marked as superscripts of corresponding values.

147 Results and discussion

148 Batter density

149 Batter density indicates the amount of air that has been incorporated in the batter. This is also
150 affected by the density of ingredients used in the formulation. A higher incorporated air would
151 lead to more expansion and a higher specific volume of the cake, which has a sensorial impact of
152 lightness and better mouth-feel of the product. Batter density decreased with increasing levels of
153 mushroom powder fortification ranging from 0.498g/cm3 to 0.409 g/cm3 (Table 1). This can be
154 attributed to lower density of mushroom powder than wheat flour. Thus as the level of
155 mushroom powder in the formulation increased, density of the batter decreased. Decrease in
156 batter density by using tapioca starch for wheat flour replacement in sponge cake batter was
157 observed by Chaiya and Pongsawatmanit (2011). In our analysis the ranks obtained according to
158 AGRES statistical software demonstrate that there was no difference in batter density statistically
159 up to 20% wheat flour replacement (p>0.05).
 160 Specific volume

161 Specific volume refers to the volume per unit weight of product. Table 1 shows the effect of
162 replacement of wheat flour with mushroom powder in cake samples. Specific volume decreased
163 with increasing levels of mushroom powder in the formulation ranging from 3.28 to 2.88 cm3
164 which was contrary to decreasing batter density with increasing fortification levels. This
165 decrease can be attributed to poor expansion and air holding characteristics of mushroom powder
166 due to lack of starch in it. This signifies that decrease in batter density was solely due to lower
density of mushroom powder that wheat flour and thus mushroom proteins do not compare to
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

167
168 egg proteins in aeration and air holding characteristics. Decrease in volume was observed in
169 fortification of bread with oyster mushroom powder by Okafor et al. (2012). Similar results were
170 observed by Agu et al. (2010) during fortification of bread with pumpkin flour and by Mebha et
171 al. (2009) for cowpea flour supplementation in bread. Data analysis determined that there was no
172 statistical difference in specific volume of cake up to 10% mushroom powder from that of
173 control at 5% level of significance.

174 Expansion ratio

175 Height of cake with respect to the height of batter in cake tin is expressed as expansion ratio.
176 Table 1 shows the effect of wheat flour replacement with mushroom powder on expansion ratio
177 of cake. Expansion ratio of the samples ranged from 4.81 to 2.64. With increasing levels of
178 mushroom powder, expansion of cake decreased thereby leading to a dense baked product even
179 though the batter density decreased with mushroom powder fortification. This can be correlated
180 to specific volume of the cake as with decreasing expansion ratio, specific volume also
181 decreased. Statistically there was no significant difference in cake up to 10% mushroom powder
182 supplementation with respect to 100% wheat flour control (p>0.05). Kim et al. (2011) observed
183 increased batter viscosity to aid in retaining air bubbles, causing no significant changes in the
184 expansion of cake containing 1 g of β-glucan from lentinus per serving.

185 Texture analysis

186 Table 2 shows parameters (firmness and compression) of cake samples. Firmness was defined as
187 the maximum force required for 50% compression of the product. Firmness values increased
188 with increasing levels of fortification of mushroom powder from 4.49 to 4.81 kg. Thus
 189 mushroom proteins lead to firming of the product with less air incorporation. This was opposite
190 to results obtained by Chaiya and Pongswatmanit (2011) where firmness decreased with
191 increasing levels of tapioca flour in cakes. Statistically no difference was observed in sample up
192 to 10% mushroom supplementation in cake (p>0.05).

193 Compression is defined as decrease in height of cake samples under the influence of 5kg
194 standard force. Compression values decreased with increasing levels of mushroom powder in
195 cake ranging from 10.7 to 10.1 mm. This can be correlated to the increased denseness of the
product due to lower air incorporation with increasing mushroom powder fortification. No
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

196
197 statistical difference at 5% level of significance was observed in terms of compression in
198 samples with up to 40% mushroom powder in place of wheat flour.

199 Antioxidant Properties

200 Total phenols and % DPPH inhibition was calculated for cake samples and results are depicted in
201 table 4. Antioxidant potential (% DPPH inhibition) increased with increasing levels of
202 mushroom powder in cake samples. This can be attributed to inherent antioxidant molecules of
203 mushrooms. Significant difference in % DPPH inhibition with only 10% mushroom powder
204 addition resulted with increase from 27.15% of control to 41.18% of sample. % DPPH inhibition
205 of 50% mushroom supplementation was found to be 57.70%. Total phenol values ranged from
206 140.021 to 187.64 mg GAE/ 100 g sample. Total phenol content expressed as mg GAE/ 100 g
207 sample also increased with increasing levels of mushroom powder further adding to antioxidant
208 potential of cakes.

209 Sensory evaluation

210 Sensory scores of cake samples are given in Fig. 1. Sensory evaluation of cake samples was done
211 on 6 parameters (taste, color, aroma, texture, flavor and overall acceptability). Table 3 depicts
212 the average sensory scores with ranks as given by panelists along with the corresponding ranks
213 for specific parameters. Scores declined gradually with increasing levels of mushroom powder
214 for all the parameters. There was no significant difference in individual organoleptic attributes of
215 cake samples up to a level of 20% replacement of wheat flour with mushroom powder. Overall
216 acceptability score of 7.35 was obtained by sample 3 (20% mushroom powder) against a score of
217 8 for control but statistical evaluation demonstrates no difference and hence on sensorial basis,
 218 20% mushroom powder in cakes can be optimized. Sensory evaluation based on appearance,
219 crust color, crumb color, crumb texture, taste, chew ability, flavor and overall acceptability
220 showed there were no significant (p>0.05) difference between 5% mushroom powder fortified
221 bread and 100% wheat flour bread (control) in all the attributes evaluated (Okafor et al., 2012).

222 Nutritional evaluation

223 Nutritional values of cake samples are depicted in Table 5. Moisture holding of the cake samples
224 increased with increasing levels of mushroom powder ranging from 23.2% in control to 34.6% in
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

225 cake with 50:50 blend of wheat flour and mushroom powder. The samples with 20% mushroom
226 powder demonstrated 12.32%, 10.66% and 5.49% increase in % protein, % fiber and % ash
227 respectively from that of control sample. There was no significant difference in fat content of
228 samples but values of protein, fiber and ash content increased with increasing levels of
229 mushroom powder. This increase may be due to inherent nutritional composition of mushrooms.
230 These results were in agreement to that of Abdel Kader (2001), Agu et al. (2010) and Okafor et
231 al. (2012).

232 Conclusion

233 In this study different concentration of mushroom powder for production of nutritionally
234 enriched cake were investigated. The investigation shows that there was significant enhancement
235 in protein, fiber, and antioxidant quality of cake made by fortification with mushroom powder.
236 Cakes with 20% wheat flour replacement with mushroom powder were closely related in quality
237 attributes with the control sample. These samples still demonstrated 12.32%, 10.66% and 5.49%
238 increase in % protein, % fiber and % ash respectively from that of control sample. Antioxidant
239 property was also enhanced as the samples with 20% mushroom powder demonstrated 54.76%
240 and 9.29% improved % DPPH inhibition and total phenol content. This added nutrition though
241 lead to compensation in product quality in terms of air incorporation, expansion ratio, firmness
242 and compression scores, though not significantly affecting sensory scores upto 20% mushroom
243 powder fortification as wheat flour replacement. This study will encourage food industry to use
244 mushroom powder to improve the nutritional quality of cakes which in turn may pave way for
245 improvement of the overall nutritional status of the society.
 246 References

247 AOAC. (2000), Official Method of Analysis of AOAC, International, Washington, 17th ed., Vol.
248 2, Association of Analytical Chemists.

249 Abdel-Kader, Z.M. (2001), “Enrichment of Egyptian Balady bread part 2: Nutritional values and
250 biological evaluation of enrichment with decorticated cracked broad bean flour (Vicia faba L)”.
251 Nahrung Food, Vol. 45, pp. 31-34.

252 Agu, H.O., Ukonze, J.A. and Paul, K.A. (2010), “Quality characteristics of bread made from
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

253 wheat and fluted pumpkin seed flour”. Nigerian Food Journal, Vol. 28, pp. 188-198.

254 Çağlarırmak, N. (2009), “Determination of nutrients and volatile constituents of Agaricus

255 bisporus (brown) at different stages” Journal of Food Science and Agriculture, Vol. 89, pp. 634-
256 638.

257 Çağlarırmak, N. (2011), “Physical properties, nutrients, and estimated volatiles of Agaricus
258 bisporus (white) at two harvests”, Italian Journa of Food Science, Vol. 23, pp. 423-430.

259 Conforti, F.D. (2006), “Cake manufacture”, In Y.H. Hui (ed.). Bakery Products: Science and
260 Technology, Vol. 22. Ames. Blackwell Publishing, USA, pp. 393–410.

261 Chaiya, B. and Pongsawatmanit, R. (2011), “Quality of Batter and Sponge Cake Prepared from
262 Wheat-Tapioca Flour Blends”. Kasetsart Journal Natural Science, Vol. 45, pp. 305-313.

263 Friedman, M.I. (1975), “Protein nutritional quality of foods and feeds”. Marcel Dekker Inc. NY,
264 pp. 308-318.

265 Giami, S., Mepha, Y., Kin-Kabari, D.B. and Achienewhu, S.C. (2003), “Evaluation of the
266 nutritional quality of breads prepared from wheat-fluted pumpkin (Telferia occidentlis Hook)
267 seed flour blends”. Plant Food for Human Nutrition, Vol. 58, pp. 1-8.

268 Giwa, E.O. and Omosheyin, C.A. (2012), “Microbial, physical and sensory attributes of cookies
269 produced from wheat flour fortified with mushroom flour (Termitomyces robustus) and spiced
270 with (Ocimum gratissimum)”. Journal of Agricultural Research and Development, Vol. 11 No.
271 1, pp. 119-128.
 272 Gomez, M., Ronda, F., Caballero, P.A., Blanco, C.A. and Rosell, C.M. (2007), “Functionality of
273 different hydrocolloids on the quality and shelf-life of yellow layer cakes”. Food Hydrocolloid,
274 Vol. 21, pp. 167–173.

275 Gopinath, P.L. and Raj, S.P. (2014), “Evaluation of nutritive quality and sensory attributes of
276 Calocybe indica flour fortified barnyard millet cookies”. Biosciences Biotechnology Research
277 Asia, Vol. 11 No. 2, pp. 683-687.

278 Harinder, K.B. and Sharma, S. (1999), “Studies on the baking properties of wheat and pigeon
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

279 pea flour blends”. Plant Foods for Human Nutrition, Vol. 54, pp. 217-226.

280 Kim, J., Lee, S.M., Bae, I.Y., Park, H.G., Lee, H.G. and Lee, S. (2011), “(1–3)(1–6)-β-Glucan-
281 enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour
282 substitute for baked foods”, Journal of the Science of Food and Ariculture, Vol. 91, pp. 1915-
283 1919.

284 Kumar, K. and Barmanray, A. (2007), “Nutritional evaluation and storage studies of button
285 mushroom powder fortified biscuits”. Mushroom Research, Vol. 16, pp. 31-35.

286 Kundal, A. (2012), “Nutritional evaluation of sweet and salty biscuits prepared by dried oyster
287 mushroom powder”. Food Science Research Journal, Vol. 3 No. 1, pp. 5-8.

288 Manzi, P., Aguzzi, A. and Pizzoferrato, L. (2001), “Nutritional value of mushrooms widely
289 consumed in Italy”. Food Chemistry, Vol. 73, pp. 321-325.

290 Manzi, P., Marconi, S., Aguzzi, A. and Pizzoferrto, L. (2004), “Commercial mushrooms:
291 nutritional quality and effect of cooking”. Food Chemistry, Vol. 84, pp. 201-206.

292 Mebha, H.D., Eboh, L., Aron, A. and Ukpabi, U.J. (2009), “Rheological, baking and sensory
293 characteristics of fermented cassava starch what cowpea blends”. Nigerian Food Journal, Vol.
294 27, pp. 172-186.

295 Misra, P., Usha, M.S. and Sing, S. (1991), “Soy-wheat flour blends-Chemical, rheological and
296 baking characteristics”. Journal of Food Science and Technology, Vol 28, pp. 89-91.
 297 Nishino, N. (2000), “Transit of radical scavenging activity of milk products prepared by Millard
298 reaction and Lactobacillus caseii strain shirota fermentation through the hamster intestine”.
299 Journal of Dairy Sciences, Vol. 83, pp. 915-922.

300 Okafor, J.N.C., Okafor, G.I., Ozumba, O.A. and Elemo, G.N. (2012), “Quality Characteristics of
301 Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder”.
302 Pakistan Journal of Nutrition, Vol. 11 (1), pp. 5-10.

303 Rai, R.D. and Arumugantham, T. (2008), “Technical Bulletin: Post Harvest Technology of
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

304 Mushrooms”, ICAR-National Research Centre for Mushroom, Solan, India, pp. 32-33.

305 Rosales-Juarez, M., Gonzalez-Mendoza, B., Lopez Guel, E.C., Lozano-Bautista, F.,
306 Chanonaperez, J., Gutierrez-Lopez, G. and Calderon-Dominguez, G. (2008), “Changes on dough
307 rheological characteristics and bread quality as a result of the addition of germinated and non-
308 germinated soybean flour”. Food Bioprocess Technology, Vol. 1, pp. 152-160.

309 Sakiyan, O., Sumnu, G., Sahin, S. and Bayram, G. (2004), “Influence of fat content and
310 emulsifier type on the rheological properties of cake batter”. European Food Research
311 Technology, Vol. 219, pp. 635–638.

312 Singleton, V.L. and Rossi, J.A. Jr. (1965), “Colorimetric of total phenolics with
313 phosphomolybdic-phosphotungstic acid reagents”. American Journal of Enology and Viticulture,
314 Vol. 16, pp. 144-158.

315 Verma, A. and Singh, V. (2014). “Nutritional value and organoleptic evaluation of mushroom
316 powder fortified Indian recipe: Besan laddu”. Asian Journal of Home Science, Vol. 9 No. 1, pp.
317 78-81.

318

319

320

321

322
 323 TABLE I. Physcical parameters of mushroom fortified sponge cakes

Parameter1 Ingredient formuation* (Wheat :Mushroom powder)

100:0 90:10 80:20 70:30 60:40 50:50
Batter density 0.498a 0.468ab 0.457abc 0.443bc 0.421bc 0.409bc
(g/cm3) (±0.052) (±0.032) (±0.031) (±0.062) (±0.048) (±0.073)
a ab bc bc bc
Specific 3.28 3.16 3.09 2.98 2.93 2.88c
volume (cm3) (±0.174) (±0.218) (±0.167) (±0.438) (±0.326) (±0.149)
4.81a 4.63ab 3.43b 3.07bc 2.66c 2.64c
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

Expansion
ratio (±0.265) (±0.0.217) (±0.184) (±0.116) (±0.373) (±0.261)
1
324 Average of three determinations of a parameter (10 samples per trial)
325 *Other ingredients (%) are constant in each formulation (Sugar: 25, Egg: 22.5, Butter: 21.5, Glycerin: 3, Water: 2, Baking
326 powder: 0.8, Calcium propionate: 0.1, Vanilla flavor: 0.1)
327 Different alphabets represent statistically different values at 5 per cent α; values in parenthesis represent standard deviation
328

329

330 TABLE II. Texture analysis of mushroom fortified sponge cakes

Parameter2 Ingredient formuation* (Wheat :Mushroom powder)

100:0 90:10 80:20 70:30 60:40 50:50
Firmness (kg) 4.49a 4.54a 4.65b 4.69b 4.76b 4.81b
(±0.893) (±0.721) (±0.384) (±0.638) (±0.769) (±0.882)
a a a a ab
Compression 10.7 10.5 10.4 10.4 10.3 10.1b
(mm) (±1.281) (±0.946) (±0.638) (±01.112) (±0.842) (±0.817)
2
331 Average of three determinations of a parameter (10 samples per trial)
332 *Other ingredients (%) are constant in each formulation (Sugar: 25, Egg: 22.5, Butter: 21.5, Glycerin: 3, Water: 2, Baking
333 powder: 0.8, Calcium propionate: 0.1, Vanilla flavor: 0.1)
334 Different alphabets represent statistically different values at 5 per cent α; values in parenthesis represent standard deviation
335

336

337

338

339
 340

341 TABLE III. Sensory evaluation of mushroom fortified sponge cake

Ingredient formuation* (Wheat :Mushroom powder)

Parameter3 100:0 90:10 80:20 70:30 60:40 50:50
Appearance 7.57a (±1.21) 8a (±1.36) 7.14a (±1.22) 8a (±0.80) 7.71a (±1.12) 8a (±0.72)
Color 7.14ab (±0.98) 6.28abc (±1.18) 7.42ab (±1.04) 7.28ab (±0.98) 7.71a (±0.88) 7.71ab (±0.86)
Aroma 6abc (±0.88) 7.28abc (±1.04) 6.14ab (±1.18) 7b (±0.76) 6.42ab (±1.14) 7.35abc (±1.12)
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

Taste 5.42bc (±1.36) 5.57c (±0.86) 5.85ab (±0.88) 6.57bc (±0.72) 5.85bc (±1.08) 6.07c (±0.94)
Textue 5.42bc (±1.18) 5.71c (±0.78) 5.85bc (±0.94) 5.85c (±1.04) 5.57bc (±1.02) 5.64c (±0.88)
OAA 5c (±1.32) 6bc (±1.02) 5.85bc (±1.06) 5.85c (±0.92) 4.85c (±0.82) 5c (±1.02)
3
342 Average of fifteen determinations of a parameter
343 *Other ingredients (%) are constant in each formulation (Sugar: 25, Egg: 22.5, Butter: 21.5, Glycerin: 3, Water: 2, Baking
344 powder: 0.8, Calcium propionate: 0.1, Vanilla flavor: 0.1)
345 Different alphabets represent statistically different values at 5 per cent α; values in parenthesis represent standard deviation
346

347

348

349 TABLE IV. Antioxidant properties of mushroom fortified sponge cakes

Parameter4 Ingredient formuation* (Wheat :Mushroom powder)

100:0 90:10 80:20 70:30 60:40 50:50
d c c b ab
DPPH inhibition (%) 27.15 41.18 42.02 48.38 54.28 57.70a
(±1.28) (±2.14) (±4.67) (±2.14) (±1.88) (±1.96)
Total phenols 140.021c 142.01c 153.039bc 167.75b 181.79ab 187.64a
(mg GAE/100 g sample) (±16.48) (±12.58) (±19.37) (±13.32) (±11.17) (±17.24)
4
350 Average of three determinations of a parameter
351 *Other ingredients (%) are constant in each formulation (Sugar: 25, Egg: 22.5, Butter: 21.5, Glycerin: 3, Water: 2, Baking
352 powder: 0.8, Calcium propionate: 0.1, Vanilla flavor: 0.1)
353 Different alphabets represent statistically different values at 5 per cent α; values in parenthesis represent standard deviation
354

355

356
 357 TABLE V. Nutritional parameters of mushroom fortified sponge cakes

Parameter5 Ingredient formuation* (Wheat :Mushroom powder)

100:0 90:10 80:20 70:30 60:40 50:50
Moisture (%) 23.2 25.1 28.1 31.3 33.7 34.6
Fat (%) 14.2 13.9 14.1 14.2 14.4 14.2
Protein (%) 7.3 7.8 8.2 8.6 8.8 9.3
Fiber (%) 1.5 1.62 1.66 1.68 1.7 1.73
Downloaded by UNIVERSITY OF TOLEDO LIBRARIES At 08:46 29 May 2017 (PT)

Ash (%) 0.91 0.94 0.96 0.99 1.13 1.24

5
358 Average of three determinations of a parameter
359 *Other ingredients (%) are constant in each formulation (Sugar: 25, Egg: 22.5, Butter: 21.5, Glycerin: 3, Water: 2, Baking
360 powder: 0.8, Calcium propionate: 0.1, Vanilla flavor: 0.1)
361

362

363

364
365 A) Control., B) 90:10, C)80:20, D) 70:30, E) 60:40, F) 50:50 of wheat flour: mushroom powder

366 Figure 1 Sensory scores of mushroom fortified sponge cake.

367 Standard represent maximum scores that can be obtained for each sensory parameter (9 in all cases)
368 Sensory evaluation was done on 9 point hedonic scale.
369 Values are average of scores given by 15 panelists.
370 Other ingredients (%) are constant in each formulation (Sugar: 25, Egg: 22.5, Butter: 21.5, Glycerin: 3, Water: 2, Baking
371 powder: 0.8, Calcium propionate: 0.1, Vanilla flavor: 0.1)