(P06-042-23) Sensory Evaluation and Acceptability Test of the Daily Consumed Food Snacks Prepared With Dried Mushroom Powder Enhanced With Vitamin-D2

Objectives: Vitamin D deficiency is prevalent globally especially in India. Due to its low bioavailability, widespread vegetarianism and affordability of vitamin D-rich sources(fatty fishes), Vitamin D fortification of staple foods to achieve vitamin D sufficiency in India is on rise. We hypothesize that incorporating mushroom enhanced with vitamin D₂ in daily foods may help meet vitamin D requirement. The objectives were to conduct microbiological, heavy metal toxicity, proximate and vitamin D₂ analysis in enhanced dried mushroom powder (EDMP), prepare the food recipes incorporating EDMP and conduct sensory evaluation and acceptability test of these recipes

Methods: The oyster mushroom (Pleurotus ostreatus) when exposed to UV radiations(adjusting for exposure duration wavelength and time) in appropriate conditions can significantly improve vitamin D₂ content of mushrooms and to meet required dose of vitamin D₂(~600IU and ~2000IU) were dried and powdered. Microbiological, heavy metal toxicity, proximate and vitamin D₂ analysis were performed on these two EDMP in a FSSAI accredited laboratory. Food recipes(vegetable cutlets, noodles, pasta, soup and cookies(butter, masala, ragi) were prepared and standardized using EDMP and vitamin D₂ content analyzed post preparation. Sensory testing was conducted to evaluate organoleptic properties for every food recipe and acceptability testing was performed on ‘most liked’ food item using the 9 points hedonic scale

Results: Microbiological and heavy metal testing were well within acceptable level( < 0.1LOQ and < 10CFU/g respectively). All types of cookies and vegetable cutlets were most preferred among food recipes standardized. Although there was ~40% loss of vitamin D₂ on baking, required concentration of vitamin D₂ levels were achieved in EDMP and was safe for consumption. On an average, consumption of 2 cookies or3 cutlets/day would meet daily vitamin D₂ requirement for adult(~600IU/d). Based on the sensory evaluation, butter cookies were the first choice of preference, followed by ragi cookies, masala cookies and vegetable cutlet. The overall acceptability of these food items was 7.7±0.5 and 8.7±0.6 and was similar for recipes using both doses of vitamin D₂.

Conclusions: EDMP can be incorporated in daily food items to meet daily the vitamin D requirement.

Funding Sources: Department of Biotechnology