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Physicochemical and Nutritional Characterization of Mushroom Powder Enriched Muffins

Physicochemical and Nutritional Characterization of Mushroom Powder Enriched Muffins

Muhammad Farooq1*, Allah Rakha2,Jawad Ul Hassan2, Iftikhar Ahmed Solangi1, A. Shakoor3, Muhammad Bakhtiar4, Muhammad Noman Khan5,Shoaib Khan5, Ibrar Ahmad6, Shabir Ahmed7 andWang Yunyang1*
 

1College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi, China; 2National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan; 3Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastic, Beijing Technology and Business University, Beijing,100048, China; 8Department of Agronomy, University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; 5Department of Horticulture, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; 6Soil and Environmental Sciences, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; 7Assistant Director Food, Zhob Baluchistan, Pakistan.


*Correspondence | Yunyang Wang and Muhammad Farooq, College of Food Science and Engineering, Northwest AandF University, Yangling 712100, Shaanxi, China; Email: [email protected], [email protected]

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Figure 1:

Chemical analysis of muffin.

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Figure 2:

Physical analysis of muffin.

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View larger version: Download Original File
View larger version: Download Original File
View larger version: Download Original File
View larger version: Download Original File
View larger version: Download Original File
June 2021
Vol. 7, Iss. 1, Pages 1-205

Journal of Innovative Sciences

December

Vol.9, Iss.2, Pages 192-241

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