Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Table 8

Texture profile analysis of waffles, breadsticks, and salad cream.

Products	Hardness (g)	Resilience	Cohesiveness	Springiness (mm)	Gumminess (g)	Chewiness (mJ)
Waffles
W0 (control)	^a	^c	^b	^b	^a	^b
W1 (1%DMP)	^b	^a	^b	^b	^b	^a
W2 (2% DMP)	^c	^b	^a	^a	^c	^c
W3 (3% DMP)	^d	^b	^a	^a	^d	^c
Breadsticks
BS0 (control)	^a	^b	^c	^b	^d	^c
BS1 (1%DMP)	^b	^c	^a	^a	^a	^a
BS2 (2% DMP)	^c	^d	^d	^c	^b	^b
BS3 (3% DMP)	^d	^a	^b	^bc	^c	^d
Salad cream
SC0 (control)	^d	^a	^a	^a	^d	^b
SC1 (1%DMP)	^c	^b	^a	^a	^c	^b
SC2 (2% DMP)	^b	^c	^b	^b	^b	^c
SC3 (3% DMP)	^a	^c	^a	^a	^a	^a

DMP: oyster mushroom powder. Results are reported as of triplicate analysis. Means with the same letters are not significantly different () in the same column.