The Effect of Different Storage Temperatures on Micronutrient Stability, Physicochemical Properties, and Shelf Life Estimation of Fortified Cookies

Abstract

Diabetes Mellitus is a metabolic disorder in the presence of chronic hyperglycemia with greater or lesser impairment in the metabolism of carbohydrates, lipids, and proteins. Food intake was highly related to diabetes, consumption of red meat, sweets, high carbohydrates, and fried foods tend to increase the risk of developing type 2 diabetes mellitus. This study aimed to develop puffed rice products by incorporating oyster mushroom powder in brown rice with different treatments of salt and oyster mushroom powder control brown rice, brown rice 2% salt with 30 gr mushroom, brown rice 2% salt with 50 gr mushroom, brown rice 4% salt with 30 gr mushroom, and brown rice 4% salt with 50 gr mushroom. It was then analyzed for its physicochemical including texture, color, puffed yield, expansion volume, expansion ratio, and bulk density; proximate including fat, protein, ash, carbohydrate; and particular minerals such as potassium, magnesium, and manganese are all performed. The texture and color outcomes were hard and brown, respectively. The p-value for puffing yield, expansion volume, expansion ratio, and bulk density was <0.005. The proximate analysis, on the other hand, resulted in carbohydrate, ash, and potassium content with a p-value of ≤0.001 while fat, protein, magnesium, and manganese content with a p-value of >0.005 for the treated samples compared to the control. Overall, both physicochemical and proximate analysis results was affected by the soaking in the brine solution and addition of oyster mushroom powder.