Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom

Abstract

The mushroom soup is cooked and consumed among the people. However, because of the adding white flour into the mushroom soup, protein and fiber content is decreasing and carbohydrate ratio is increasing. Pinar melkior (Lactarius piperatus) mushroom has been specially selected for our research into diet soup formulation due to its high antioxidant, protein and fibrous content. In this study; instead of white flour, a dietary soup formulation was prepared using pectin, locust bean gum polysaccharide derivatives produced produced from by products of fruits that are not digestible in human metabolism and endemic Pinar melcior mushroom.

For this reason, instead of white flour, we prepared a diet soup formulation using endemic Pınar melcior which is known as a medicinal herb, using polymer carbohydrate derivatives which are difficult to digest and obtained from by products of the organic fruit sector. The amount of moisture, amount of ash, amount of protein, antimicrobial activity has been tested to analyze the chemical properties of prepared soup. Also, the antioxidant activity of the soup, (with total reduction activity method, with cuprac method, cupric ions (Cu2+) reducing capacity, with 2,2-diphenyl-1-picryl-hydrazyl free radical (DPPH•) scavenging, superoxide anion radical scavenging) was determined. The test results suggest that the prepared formulation will provide a wide range of use in the food industry due to its long shelf life due to the content of both mushroom and polymeric carbohydrates and its intestinal system is hardly digested due to its fibrous structure.

Keywords

• Pınar melkior (Lactarius piperatus),Diet soup,Antioxidant activity,Antimicrobial activit

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