Vol. 8, Issue 12, Part H (2024)

The present research was conducted to study the nutritional composition of mushroom powder fortified cookies as influenced by different proportions of mushroom powder. The mushroom fortified cookies were prepared by adding mushroom powder at 2.5, 5, 7.5 and 10%, respectively. The mushroom fortified cookies were stored in 100 microns Aluminum Laminated Pouches (ALP) at room temperature for 90 days. The stored cookies were analysed for physical properties, proximate composition, textural properties and sensory attributes, respectively. Enriched cookies possessed higher nutritional profile in comparison to control cookies. The moisture content ranges from 2.23-2.83%, protein 8.92-8.22, crude fibre 1.82-1.52, fat 25.09-24.81%, ash 1.56-1.35% and carbohydrate 60.69-60.44%, respectively. The sensory evaluation of cookies was carried out regularly at an interval of 30 days. Among the different treatments 5% mushroom powder along with 15% finger millet flour and 80% wheat flour recorded highest scores for organoleptic parameters like colour, appearance, flavour, texture and overall acceptability. Storage study of cookies revealed that the cookies prepared by incorporation of 5% mushroom powder were found to be acceptable up to storage period of 3 months.