Incorporation of Button Mushrooms in Pakistani Dishes

Authors

  • Tasnim Kausar Food Research Centre, PCSIR Laboratories Complex, Jamrud Road, Peshawar, Pakistan
  • Rukhsana Bajwa Department of Plant Pathology, Punjab University, New Campus, Lahore, Pakistan

Keywords:

button mushrooms, anti-nutritive factors, toxins and allergents, Agaricus bisporus, table delicacies, Pakistani dishes

Abstract

Button mushrooms (Agaricus bisporus) were incorporated into six table delicacies and six traditional Pakistani dishes. Protein content of the mushroom-fortified dishes increased from 8.44% to 67.50%. Organoleptic evaluations showed that all the mushroom-fortified table delicacies and traditional dishes showed significant improvement in their acceptability.

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Published

2005-12-26

How to Cite

Kausar, T., & Bajwa, R. (2005). Incorporation of Button Mushrooms in Pakistani Dishes. Biological Sciences - PJSIR, 48(6), 417–421. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1436

Issue

Vol. 48 No. 6 (2005): Pakistan Journal of Scientific and Industrial Research

Section

Articles