Acta Scientiarum Polonorum Technologia Alimentaria

Background. Golden oyster mushrooms (Pleurotus citrinopilratus) are widely consumed in Asian countries because they are rich in nutrition and bioactive compounds. However, this mushroom has not yet been incorporated into food products.
Materials and methods. This study aimed to investigate the effects of golden oyster mushroom powder (GOMP) on the physiochemical, antioxidative, and sensory properties of noodles by supplementing wheat flour with GOMP equivalent to 5–15% of the total wheat flour weight.
Results. The results showed that GOMP was very yellow (b* value) and was a good source of ash, protein, and phytochemicals (flavonoid and total phenolic contents), as well as antioxidant capacity (DPPH radical scavenging activity and metal chelating activity). The incorporation of GOMP in the amount of 5–15% of total wheat flour increased the a* value and decreased the L* and b* values of the resulting noodles. Supplementing the noodles with GOMP increased not only the ash, protein, flavonoid, and total phenolic contents but also antioxidant activity. However, a lower cutting force (N) was required to cut GOMP-enriched noodles compared to control noodles. The incorporation of GOMP at levels up to 10% of the wheat flour weight did not affect the sensory properties of the noodles at all attributes.
Conclusions. GOMP could be applied as a nutritional and antioxidant ingredient in noodle preparation.