Sensory Evaluation and Nutrient Composition of Noodles Enriched with Wood Ear Mushroom (Auricularia polytricha) Powder

Dg Nur Shafanadirah Ag Sulaiman; Muhd Kamil Zakaria; Ramlah George; Patricia Matanjun.

Transactions on Science and Technology, 8(3-2), 172 - 177.

Back to main issue

Edible mushrooms are highly nutritious and have been regarded as a functional ingredient to improve the nutritional value of consumer food product including noodles. The objective of this study is to explore the feasibility of incorporating different levels of wood ear mushrooms (Auricularia polytricha) powder into noodles formulations and to assess the sensory properties and nutritional value of the final formulation. Six formulations of noodles containing different percentages of wood ear mushroom (WEM) powder, 0% (F1), 5% (F2), 10% (F3), 15% (F4), 20% (F5), and 25% (F6) were prepared. Sensory evaluation was conducted to determine the best formulation of noodles enriched with mushroom. Nutrient composition consisted of proximate and mineral analyses were determined for the best formulation. The F2 was the best formulation based on the highest score in all five sensory attributes such as colour, aroma, taste, texture, and overall acceptance. The addition of 5% of WEM powder had significantly (P<0.05) increased the protein and ash content of the noodles. The mineral content of F2 with 5% WEM powder resulted in significantly (P<0.05) higher potassium, magnesium and iron content, significantly (P<0.05) lower zinc content while sodium and calcium content were insignificantly (P>0.05) different from control. In conclusion, WEM powder can be incorporated to improve the nutritional value of noodles and 5% additions of WEM powder sensory attributes were found to be acceptable.

KEYWORDS: Auricularia polytricha; wood ear mushroom; noodles; sensory evaluation; nutrient composition

Download this PDF file

  1. AOAC. 2003. Official Methods of Analysis of Association of Official Analytical Chemists (17th Edition). Gaithersburg: Association of Official Analytical Chemist.
  2. AOAC. 2010. Official Methods of Analysis of Association of Official Analytical Chemists (18th Edition). Gaithersburg: Association of Official Analytical Chemist.
  3. Arora, B., Kamal, S. & Sharma, V. P. 2018. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus). Journal of Food Processing and Preservation, 42(2), 13521.
  4. Cheung, P. C. 2013. Mini-review on edible mushrooms as source of dietary fibre: Preparation and health benefits. Food Science and Human Wellness, 2(3-4), 162-166.
  5. Correia, P. D. R., Esteves, S. A. & Guiné, R. P. F. 2017. Effect of mushroom powder in fresh pasta development. Proceedings of the 11th Baltic Conference on Food Science and Technology" Food science and technology in a changing world" FOODBALT. 27-28 April, 2017. Jelgava, Latvia.
  6. Elkhateeb, W. A., El-Hagrassi, A. M., Fayad, W., El-Manawaty, M. A., Zaghlol, G. M., Daba, G. M. & Ahmed, E. F. (2018). Cytotoxicity and hypoglycemic effect of the Japanese Jelly mushroom Auricularia auricula-judae. Chemistry Research Journal, 3, 123-133.
  7. Fu, B. X. 2008. Asian noodles: history, classification, raw materials, and processing. Food Research International, 41(9), 888-902.
  8. Gulia, N., Dhaka, V. & Khatkar, B. S. 2014. Instant noodles: processing, quality, and nutritional aspects. Critical Reviews in Food Science And Nutrition, 54(10), 1386-1399.
  9. Heo, S., Jeon, S. & Lee, S. 2014. Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles. LWT-Food Science and Technology, 55(2), 627-631.
  10. James, C. 1996. Analytical Chemistry of Foods. London: Blackies Academic & Professional.
  11. Kadnikova, I. A., Costa, R., Kalenik, T. K., Guruleva, O. N. & Yanguo, S. 2015. Chemical composition and nutritional value of the mushroom Auricularia auricula-judae. Journal of Food and Nutrition Research, 3(8), 478-482.
  12. Kalac, P. 2013. A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93(2), 209-218.
  13. Kalala, G., Kambashi, B., Everaert, N., Beckers, Y., Richel, A., Pachikian, B. & Bindelle, J. 2017. Characterization of fructans and dietary fibre profiles in raw and steamed vegetables. International journal of food sciences and nutrition, 69(6), 682-689.
  14. Meilgaard, M. C., Carr, B. T. & Civille, G. V. 1999. Sensory evaluation techniques. Boca Raton: CRC press.
  15. Ng, Z. X. & See, A. N. (2019). Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods. Journal of Food Processing and Preservation, 43(4), 13903.
  16. Packialakshmi, B., Sudha, G. & Charumathy, M. (2017). Studies on phytochemical compounds and antioxidant potential of Auricularia auricula-judae. International Journal Pharmacy Science Research, 8(8), 3508-15.
  17. Cheung, P. C. K. 2010. The nutritional and health benefits of mushrooms. Nutrition Bulletin, 35(4), 292-299.
  18. Parvin, R., Farzana, T., Mohajan, S., Rahman, H. & Rahman, S. S. 2020. Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles. NFS Journal, 20, 37-42.
  19. Rahman, M. A., Al Masud, A., Lira, N. Y. & Shakil, S. 2020. Proximate Analysis, Phytochemical Screening and Antioxidant Activity of Different Strains of Auricularia auricula-judae (Ear Mushroom). International Journal of Traditional and Complementary Medicine, 5, 29.
  20. Royse, D. J., Baars, J. & Tan, Q. 2017. Current overview of mushroom production in the world. In: Zied, D. C. & Pardo-Giménez, A. (eds). Edible and medicinal mushrooms: technology and applications. West Sussex: Wiley-Blackwell.
  21. Wahyono, A., Novianti, Bakri, A & Kasutjianingati. 2017. Physicochemical and sensorial characteristics of noodle enriched with oyster mushroom (P. ostreatus) powder. Journal of Physics: Conference Series, 953(1), 12120.