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Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0002-6834-9239
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0002-1214-8614
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0003-1131-9925
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0003-3418-1762
2022 (English)In: Applied Sciences, E-ISSN 2076-3417, Vol. 12, no 21Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This study assesses the OM cultivation residue’s physical and nutritional characteristics as a potential upcycled food ingredient and also considers developing bread from this cultivation residue. The OM was cultivated in a mixture of 55% BSG and 45% wheat bran. After the OM harvest, the cultivation residue (mixture of BSG, wheat bran and mycelium) had a lighter colour and a pleasant aroma compared to the initial substrate. It contained protein (10.8%) and had high niacin (42.4 mg/100 g), fibre (59.2%) and beta-glucan (6.6%). Thiamine, riboflavin and pyridoxine were also present in the cultivation residue. The bread was developed from 50% cultivation residue and 50% wheat flour, and its scores for darkness, dryness, sponginess, sour taste, bitter aftertaste, and aromatic aroma differed from white bread (p-value < 0.05). However, its overall acceptability and liking scores were not significantly different from white bread (p-value > 0.05). Therefore, this OM cultivation residue can be used as a nutritious ingredient; nevertheless, product development should be further explored.

Place, publisher, year, edition, pages
MDPI, 2022. Vol. 12, no 21
Keywords [en]
oyster mushroom, Pleurotus ostreatus, cultivation residue, brewer’s spent grain, cereal-based food, upcycled food
National Category
Food Science
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-28990DOI: 10.3390/app122111067ISI: 000883367300001Scopus ID: 2-s2.0-85141825603OAI: oai:DiVA.org:hb-28990DiVA, id: diva2:1714463
Available from: 2022-11-29 Created: 2022-11-29 Last updated: 2023-05-11Bibliographically approved
In thesis
1. Upcycled food: a strategy for food waste management and a challenge for food choice motives
Open this publication in new window or tab >>Upcycled food: a strategy for food waste management and a challenge for food choice motives
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 138
Keywords
upcycled food, waste-to-value food, upcycled food choice motives, upcycled food nutritional characteristics, upcycled food environmental characteristics, upcycled bread
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29587 (URN)978-91-89271-96-8 (ISBN)978-91-89271-97-5 (ISBN)
Public defence
2023-06-09, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Available from: 2023-05-15 Created: 2023-03-30 Last updated: 2023-05-15Bibliographically approved

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Moshtaghian, HaniehParchami, MohsenRousta, KamranLennartsson, Patrik R.

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