Browsing by Author "Anusha Sajjad"

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    UTILIZATION OF BUTTON (AGARICUS BISPORUS) AND OYSTER (PLEUROTUS OSTREATUS) MUSHROOM POWDER TO IMPROVE THE NUTRITIONAL AND SENSORY PROPERTIES OF COOKIES
    (UMT Lahore, 2025) Anosh; Anusha Sajjad; Anoosha Ramzan; Syeda Sani-e-Zahra
    Mushrooms belong to the fungi kingdom with tremendous health benefits as it contains essential amino acids, vitamins, minerals and other active compounds. Current study aimed at the fortification of cookies with two edible species of mushrooms, button and oyster mushrooms to enhance the nutritional value of food products. In this experimental study, there are 5 experimental groups including one control group and 4 treatment groups. In control group cookies were prepared through the following standard recipe without fortification. Group 2 contains 10% of button mushroom powder, group 3 contains 10% of oyster mushroom powder, group 4 contains 5% button mushroom powder and 5% dates powder whereas group 5 contains 5% oyster mushroom powder and 5% dates powder respectively. After development of the product, Proximate analysis,