Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product Romina Alina VLAIC1 1 1 1 Anamaria POP1 1 1 , Crina Carmen MUREȘAN *, Sevastiţa MUSTE , Vlad MUREȘAN, , Georgiana1Food Engineering PETRUŢ Department,and Andruța University MUREȘAN of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca, Romania; *Corresponding author, e-mail: [email protected] ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI:Bulletin 10.15835/buasvmcn-fst: UASVM Food Science and 2018.0022 Technology 76(1)/2019 Abstract Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms compounds.of texture profile, Bread the enriched sample with with more 6% thanof mushroom 3 % mushroom powder powder recorded is a theproduct best withresults. high Nowadays, nutritional this value. product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active Keywords: bread, fortification, mushroom Introduction Bread is one of the basic foods in human According to Codex General Principles for tothe the Addition addition of of Essential one or more Nutrients essential to Foods, nutrients the nutrition, as it provides a major source of concept of “fortification” or “enrichment” is similar nutrients such as carbohydrates, proteins and that/those particular nutrient/ nutrients is/ some important microelements like magnesium, to a food product, irrespective of whether or not potassium, selenium, phosphorus, manganese, used in order to prevent or correct an existing iron, etc. The process of bread production dates are normally contained in foods. Fortification is back 12,000 years ago when the mandatory ingredients were flour and water, to which yeast deficiency of one or more nutrients in the whole was added at a later date (Vasileva et al., 2018). population or certain specific groups (Codex improveSome substances and facilitate such as bran,different pulp, technological spices, plant Alimentarius Commission, 1987). Historically and herb extracts, etc. If added to various foods, speaking, the implementation of food fortification and extend their shelf life. The popularity of in highly developed countries dates back long addingprocesses, ingredients provide them that withare richfunctional in micro- property and ago. Since the early 1940s, fortification of cereal macro- nutrients is due to the special interest products with thiamine, riboflavin and niacin has become common practice (Allen et al., 2006). In developing countries, fortification has become that consumers take in “redefined” healthy foods rapidincreasingly progress attractive in their in recentimplementation years. Thus, phase the (Gawlik-Dziki et al., 2013; Prokopov et al., 2015). initiated fortification programs have made more Boletus Edulis 53 Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product rare cases of allergy caused by digestion-stabile than it had initially been planned (Mozaffarian et , 2015). Although thereBoletus are edulis studies reporting al., 2018). populationAccording with to vitaminsSvetlana andPopel’s micronutrients research, the is itsprotein nutritional at 75 kDa properties in and for its(Helbling anti-tumour et al., most efficient and accessible way of providing the 2002), this type of mushroom is recommended for the additional fortification of daily food products thateffect it in inhibitskidney cancerselectively (Wang the et al.,proliferation 2014), colon of and consumer foods (especially that of flour cancer (Lemieszek et al., 2013) and for the fact lifeand bybakery any meansproducts) and withit should these not substances, diminish Food fortification should not reduce the shelf withseveral various malignant protein cell lines additions (Bovi ethas al., 2011).also been studiedThe byfortification other authors of bread because and bakery of the products impact bythe assimilating nutritional otherand sensorynutrients qualities contained of therein these products, by substantially altering their taste or industry has produced varieties of bread such as: people worldwide are currently suffering from proteins have on the human body. Thus, the bakery (Popel et al., 2011). It is estimated that two billion Ragycentron Consumer needs and preferences regarding canadumsoybean bread with chickpeas (Serventi et al., micronutrient malnutrition (Liu et al., 2018). bread2018), with bread soybean fortified isolate with and cobia calcium ( caseinate ) (Fagundes et al., 2018), gluten - free doesthe type not ofconsider bakery breadproducts just have an energy greatly supplying changed Cumin cyminum in recent years. Thus, the contemporary consumer (VillanuevaCarum et carvial., 2018), protein fortified bread functional value and adds nutritional value to with cumin and ( ) and caraway product any more, but also a product that has seeds ( ) (Sayed et al., 2018). Since white bread is less nutritious, due to the use of their daily diet (Păucean, 2017). studyrefined is toflour improve in the the production nutritional propertiesprocess to of the an Known as the “food of the gods”, mushrooms detriment of whole grain flour, the aim Boletusof this are appreciated not only for their unique and edulis subtle flavor (Beluhan et al., 2011) but also for assortments.assortment of white bread fortified with their nutritional value (Akyüz et al., 2010), for mushroom and to analyze the proposed their high fiber and protein content (Valverde Materials and Methods et al., 2015), fatty acids, vitamins and other Materials biologically active compounds (Heleno et al., The raw and auxiliary materials used in the important2012). The due antioxidant to the variety compounds of biological in mushrooms, activities Boletus thatparticularly include thepolyphenols, absorbtion have of free become radicals highly and edulis inhibition of low-density lipoprotein oxidation groundstudy were mushrooms as follows: purchased 550 wheat as a flour,powder from mushroom powder (lyophilization and Boletus edulis is a mushroom species with many(Keleș etnutritional al., 2011). properties. In a comparative 3Aorex samples Grup with Srl different – Figure percentages 1), fresh yeast, of mushroom salt and study of the most used 5 mushroom species in water. The products, namely: a control sample and Boletus edulis was reported as having the highest presentedpowder, were in Figure produced 2. in the pilot station of proteinRomania, content carried of out 36.24 by Fogarasig/100g. etIt al.,also (2018), has a UASVM-CNPhysico-chemical (Table 1). Theanalyses obtained products are Fourteenvery low mineralfat content elements (1.92 wereg/100 also g) asfound well in as the a Physico-chemical characteristics (moisture, Boletussmall amount edulis of carbohydrates (46.23 g/100g). ash, protein, crumb porosity and elasticity) were determined according to Romanian official mushroom content - Ba, Ca, Cd, Co, methods SR 91:2007. Nitrogen (N) content was Cr, Cu, Fe, Mg, Mn, Na, Ni, Sr, V and Zn. Vitamins determined by Kjeldhal apparatus and crude such as those in complex B (B1, B2, B3, B6), vitamin protein was calculated utilizing 5.7 as N conversion C, E, β-carotene, lycopene and significant amounts factor for vegetable products protein (SR ISO of total phenols 446 mg/100g and total flavonoids 1871/2002), the fat content was determined 32 mg/100g were also reported (Jaworska et al. according to Bulletin SR UASVMISO 6492:2001,Food Science and Technologyand the 76 acidity(1) / 2019 54 VLAIC et al. Figure 1. The process of mushroom powder production Table 1. The recipe for classic bread and bread enriched with mushroom powder Raw and auxiliary materials U.M. Leaven Dough Total Classic bread (PM) 40 60 100 1 0.5 1.5 550 wheat flour kg - 1.8 1.8 Yeast -1,5% out of the total flour kg Water l 34 34 68 Salt -1,8% out of the total flour kg Bread enriched with mushroom powder 3% out of the total flour (P1) 40 57 97 Mushroom powder - 3% out of the 550 wheat flour kg – 3 3 kg 1 0.5 1.5 total flour – 1.8 1.8 Yeast -1.5% out of the total flour kg Water l 34 34 68 Salt -1.8% out of the total flour kg Bread enriched with mushroom powder 6% out of the total flour (P2) 40 54 94 Mushroom powder -6% out of the 550 wheat flour kg – 6 6 kg 1 0.5 1.5 total flour – 1.8 1.8 Yeast -1,5% out of the total flour kg Water l 34 34 68 Salt -1,8% out of the total flour kg Bread enriched with mushroom powder 9% out of the total flour (P3) 40 51 91 Mushroom powder 9% out of the 550 wheat flour kg – 9 9 kg 1 0.5 1.5 total flour – 1.8 1.8 Yeast -1,5% out of the total flour kg Water l 34 34 68 Salt -1,8% out of the total flour kg mushroom powder; P2 – bread with 6% mushroom powder; P3 – bread with 9% mushroom powder; *PM – control sample - Classic bread - was made without the addition of mushroom powder; P1 – bread with 3% Bulletin UASVM Food Science and Technology 76 (1) / 2019 Boletus Edulis 55 Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product Figure 2. Final products (PM, P1, P2, P3) *PM – control sample; P1 – sample with 3% MP; P2 – sample with 6% MP; P3 – sample with 9% MP. sample was replaced with methanol. The calibration according to STAS 90/1988. curve was performed using different concentration contentTotal by carbohydrates the ethyl alcohol were methodcalculated 67% based (v/v) on 2 of gallicDetermination acid standard of (r2,2-diphenylpicrylhy=0.9936) and the results- the following equation 1 from the content of mois- weredrazil expressed radical as mg scavenging GAE/100 capacityg fresh weigh.