COMPARATIVE STUDY OF 5% AND 15% PLEUROTUS OSTREATUS (MUSHROOMS) FORMULATED BREAD

Functional foods offers health benefits beyond basic nutrition, often containing bioactive compounds that may help prevent disease or promote overall well-being. Pleurotus ostreatus, commonly known as oyster mushroom, is a rapidly growing edible fungus recognized for its rich content of high-quality protein, dietary fiber, essential amino acids, and health-promoting phytochemicals. This study investigates the impact of incorporating Pleurotus ostreatus (oyster mushroom) at 5% and 15% substitution levels into bread formulations, focusing on nutritional enhancement, sensory attributes, and consumer acceptability. Pleurotus ostreatus, valued for its high protein, fiber, and bioactive compound content, significantly enhances the functional properties of bread. At a 5% substitution level, the bread retains organoleptic characteristics, such as texture, flavor, and color similar to conventional wheat bread, with mild mushroom flavor and minimal structural changes, resulting in higher consumer acceptability. In contrast, the 15% substitution markedly improves nutritional value, particularly in protein content and antioxidant activity, but adversely affects sensory qualities, including increased firmness, darker crumb color, and a pronounced mushroom aroma, which may reduce palatability. Furthermore, higher mushroom content disrupts gluten development, leading to lower loaf volume and a denser crumb structure. Overall, while the 15% formulation offers greater health benefits, the 5% substitution presents a more favorable balance between nutrition and sensory appeal, indicating its greater potential for commercial bread production.