Development and organoleptic evaluation of mushroom premixed instant

Abstract

This study employs four different kinds of fungal mushroom soup mixes Spicy, Immunity-Boosting, Low-Sodium, and High-Protein—to produce and evaluate the organoleptic properties of mushroom premixed quick soups. For individuals looking for protein-rich choices, the High-Protein Mix is the best choice because it has the highest calorie level (350 kcal/100g) and protein content 18%. For those watching their calorie intake, the Low-Sodium Mix contains the highest fat content 10%, largest carbohydrate content 65%, and lowest energy (300 kcal/100g). With beta-glucans and polyphenols added for immune support, the Immunity-Boosting Mix has the highest antioxidant value 0.018% and the highest fiber content 10%. While the High-Protein Mix is noteworthy for having high levels of iron 0.0045% and magnesium 0.032%, all mixes include healthy vitamins and minerals. The DPPH Radical Scavenging Assay and the Folin-Ciocalteu Method were used to measure the antioxidant content of fungal mushroom powder. While the TPC evaluated phenolic compounds at 765 nm using Gallic acid as a reference 38, the DPPH assay measured the powder's capacity to scavenge free radicals at 517 nm to calculate % inhibition 37. These techniques are crucial for assessing the phenolic and antioxidant characteristics of goods made from mushrooms. With 94% of respondents favoring the Immunity-Boosting Mix, the Spicy Mix came in second (88%). With 94% of respondents favoring the Immunity-Boosting Mix, the Spicy Mix came in second (88%). Due to lower evaluations for flavor and scent, the Low-Sodium (79%) and High Protein (80%) mixtures scored lower. A well-rounded and enticing sensory profile is reflected in its consistently excellent scores across important sensory measures, such as Mouthfeel (95%), Flavor (88%), Creaminess (77%), and Aftertaste (92%). Additionally, it has the greatest Overall Acceptance (92%), which suggests that customers strongly prefer it. According to the shelf-life analysis, the Immunity-Boosting Mushroom Soup Mix has the highest stability, a high antioxidant content 0.018%, and very little oxidative rancidity. Overall, the Immunity-Boosting Mushroom Soup Mix performs the best.