Paul Snigdha, Kaushik Ravinder, Upadhyay Shuchi, Akhtar Ansab, Chawla Prince, Kumar Naveen, Sharma Saurabh, Rani Pooja
School of Health Sciences and Technology, University of Petroleum and Energy Studies UPES, Bidholi, Dehradun 248007, India.
School of Medicine, Louisiana State University, New Orleans, LA 70112, USA.
Foods. 2024 Jun 1;13(11):1738. doi: 10.3390/foods13111738.
This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd-1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers' standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 10 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.
本研究旨在专注于利用废弃蘑菇、燕麦和无乳糖奶粉为老年人群开发一种食品补充剂。乳糖不耐受在老年人中最为常见，这增加了对无乳糖食品的需求。食物浪费（FW）是人类目前面临的主要全球挑战之一。为人类消费而生产的大部分食物未得到充分利用（三分之一至二分之一未被利用），导致了农业食物浪费。蘑菇在营养价值和药用特性方面具有很高的价值；然而，在蘑菇生产过程中会产生相当比例不符合零售商标准（菌盖/菌柄变形）的蘑菇残次品，且无人处理。燕麦富含膳食纤维β-葡聚糖（55% 水溶性；45% 水不溶性）。将无乳糖奶粉、燕麦和干蘑菇残次品粉末按不同比例混合。观察到增加蘑菇残次品粉末的量会增加蛋白质含量，同时稀释热量。含有15%蘑菇粉和30%燕麦粉的产品感官评分最高，微生物数量最低。气相色谱 - 质谱联用（GCMS）和傅里叶变换红外光谱（FTIR）分析证实了麦角固醇和其他官能团的存在。X射线衍射（XRD）分析结果表明，含有15%蘑菇粉和30%燕麦粉的产品比含有5%蘑菇粉和40%燕麦粉以及含有10%蘑菇粉和35%燕麦粉的产品具有更低的晶体结构，从而具有更高的溶解度。电感耦合等离子体发射光谱（ICP - OES）分析显示钙、钾、镁、钠和锌的浓度较高。产品的大肠菌群数为零，细菌数低于限量范围（3×10 cfu/g）。含有15%蘑菇粉和30%燕麦粉的产品显示出最佳效果，因此推荐这种开发的产品给老年人。
