Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

Rafeeya Shams; Jagmohan Singh; Kshirod K Dash; Aamir Hussain Dar; Gulzar Ahmad Nayik; Mohammad Javed Ansari; Hassan A Hemeg; Abdelhakam Esmaeil Mohamed Ahmed; Ayaz Mukarram Shaikh; Béla Kovács

doi:10.3389/fnut.2022.908570

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

Front Nutr. 2022 May 27:9:908570. doi: 10.3389/fnut.2022.908570. eCollection 2022.

Affiliations

¹ Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India.
² Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Maligram, India.
³ Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
⁴ Department of Food Science and Technology, Government Degree College Shopian, Srinagar, India.
⁵ Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India.
⁶ Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia.
⁷ Institute of Food Science, University of Debrecen, Debrecen, Hungary.
⁸ Faculty of Forestry, University of Khartoum, Khartoum North, Sudan.

Abstract

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L ^*, a ^*, and b ^* values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm^-1) and MD (930-3,220 cm^-1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.

Keywords: bioactive compounds; button mushroom; cabinet drying; freeze-drying; maltodextrin; powder efficiency; soy protein isolate.