Ibrahim Rehab Mohamed, Ali Maha Ik, Abdel-Salam Faten Farouk
Department of Special Food and Nutrition Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Department of Food Science and Technology, Faculty of Agriculture (El-Shatby), Alexandria University, 21545 Alexandria, Egypt.
Int J Food Sci. 2022 Jul 26;2022:2792084. doi: 10.1155/2022/2792084. eCollection 2022.
Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product's formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D and D contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.
维生素D在小肠中钙转运蛋白的合成过程中起着至关重要的作用，有助于人体对钙的吸收，从而降低儿童患佝偻病和成年人尤其是女性患骨质疏松症的风险。因此，本研究的目的是评估一些食品的营养价值和品质特性，这些食品如华夫饼、面包棒和沙拉酱，添加了经60分钟阳光照射的干蘑菇粉（DMP）作为维生素D的来源。蘑菇在干燥前经60分钟阳光照射后，其维生素D含量比新鲜蘑菇（未照射阳光）增加了158%。DMP以1%、2%和3%的比例添加到产品配方中。添加DMP增加了所有产品中的蛋白质、灰分、脂肪以及维生素D和D的含量，而华夫饼和面包棒中的碳水化合物和水分含量均有所降低。随着DMP添加量的增加，华夫饼和面包棒的硬度均降低，而添加DMP可提高所有产品中的生物活性化合物和抗氧化活性。含有DMP的华夫饼、面包棒和沙拉酱的感官评价与对照样品相比没有变化。结果发现，摄入100克沙拉酱、华夫饼和面包棒（含3%DMP）所提供的维生素D量可超过每日推荐摄入量（RDA）。因此，本研究建议使用DMP（比例为3%）来强化食品，以满足维生素D的RDA。
