Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

Chanakan  KHEMTHONG; Rungrat  CHAMCHAN; Uthaiwan  SUTTISANSANEE; Somsri  CHAROENKIATKUL; Chaowanee  CHUPEERACH; Nattira  ON-NOM

doi:10.48048/wjst.2020.6494

Authors

Chanakan KHEMTHONG Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
Rungrat CHAMCHAN Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
Uthaiwan SUTTISANSANEE Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
Somsri CHAROENKIATKUL Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
Chaowanee CHUPEERACH Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand
Nattira ON-NOM Institute of Nutrition, Mahidol University, Phutthamonthon, Nakhon Pathom 73170, Thailand

DOI:

https://doi.org/10.48048/wjst.2020.6494

Keywords:

Sa-med mushroom, Healthy product, Snack, Enzyme inhibition, Consumer acceptability

Abstract

This study investigated alpha-glucosidase and angiotensin-converting enzyme inhibitory activities of Sa-med mushroom powder. Healthy snack had been developed by varying 3 levels of Sa-med mushroom powder at 10, 12 and 14 % (w/w) and determined its physico-chemical properties and sensory evaluation. The results showed that anti-alpha-glucosidase activity and anti-angiotensin-converting activities of Sa-med mushroom powder were at 59 and 93 %, respectively. As the results of healthy snack, lightness (L*) and extended ratio were decreased, but redness (a*) and bulk density were increased with higher amounts of Sa-med mushroom powder in the formulation (p < 0.05). However, hardness and crispiness were not significantly different. For sensory evaluation, healthy snack with 14 % Sa-med mushroom powder had the highest overall liking score of 7.6 (like moderately to like very much). Finally, the nutritional values of developed snack revealed that protein and fiber were increased by 3 and 18 times, while carbohydrate was decreased by 15 %. In addition, the mushroom snack could be claimed as a “source of protein”, “high fiber” and “low sodium”. This snack also had phenolic compounds, antioxidant activities and alpha-glucosidase, and angiotensin-converting enzyme inhibitory activities. According to consumer acceptability test (n = 300), the acceptability level was 95 %, in which around 64 % of the subjects were interested in buying the product.

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