Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

Abstract

The present study focuses on the influence of adding mushroom flour on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom flour in the composition of pasta. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom flour. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences. By using acceptability test performed on the 9-point hedonic test has been established that the consumers preferred pasta enriched with 10% mushroom flour. The present results are therefore helping the food industry regarding product diversity, consumers being eager to consume these products which have nutritional value and functional proprieties