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Application of Oyst...
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Moshtaghian, HaniehHögskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery
(författare)
Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread
- Artikel/kapitelEngelska2022
Förlag, utgivningsår, omfång ...
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2022-11-01
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MDPI,2022
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LIBRIS-ID:oai:DiVA.org:hb-28990
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https://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-28990URI
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https://doi.org/10.3390/app122111067DOI
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Språk:engelska
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Sammanfattning på:engelska
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Ämneskategori:ref swepub-contenttype
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Ämneskategori:art swepub-publicationtype
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Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This study assesses the OM cultivation residue’s physical and nutritional characteristics as a potential upcycled food ingredient and also considers developing bread from this cultivation residue. The OM was cultivated in a mixture of 55% BSG and 45% wheat bran. After the OM harvest, the cultivation residue (mixture of BSG, wheat bran and mycelium) had a lighter colour and a pleasant aroma compared to the initial substrate. It contained protein (10.8%) and had high niacin (42.4 mg/100 g), fibre (59.2%) and beta-glucan (6.6%). Thiamine, riboflavin and pyridoxine were also present in the cultivation residue. The bread was developed from 50% cultivation residue and 50% wheat flour, and its scores for darkness, dryness, sponginess, sour taste, bitter aftertaste, and aromatic aroma differed from white bread (p-value < 0.05). However, its overall acceptability and liking scores were not significantly different from white bread (p-value > 0.05). Therefore, this OM cultivation residue can be used as a nutritious ingredient; nevertheless, product development should be further explored.
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Parchami, MohsenHögskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery(Swepub:hb)mopa
(författare)
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Rousta, KamranHögskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery(Swepub:hb)KOU
(författare)
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Lennartsson, Patrik R.,1983-Högskolan i Borås,Akademin för textil, teknik och ekonomi,Swedish Centre for Resource Recovery(Swepub:hb)pat
(författare)
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Högskolan i BoråsAkademin för textil, teknik och ekonomi
(creator_code:org_t)
Sammanhörande titlar
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Ingår i:Applied Sciences: MDPI12:212076-3417
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