Nutritional enhancement, microstructural modifications, and sensory evaluation of mushroom‐enriched multigrain bread

From the paper

Abstract

Multigrain bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes of multigrain bread were explored. Results showed a significant (P 0.05). These findings suggest that oyster mushroom powder can be a beneficial functional ingredient in multigrain bread, enhancing its nutritional value while maintaining sensory quality.