Development of mushroom spread and its quality evaluation.

The present study aimed at the development of a nutritionally enriched mushroom-based spread and its detailed quality evaluation through physicochemical, microbiological, rheological, and sensory analyses. Button mushrooms were selected as the primary ingredient due to their rich content of proteins, dietary fiber, and bioactive compounds, and were blended with peanut paste to enhance energy value, texture, and overall acceptability. The formulation incorporated seasoning, oleoresins for color and flavor, lecithin as an emulsifier, and permitted preservatives to improve stability. The product was prepared under controlled processing conditions involving steam-assisted mixing and hot filling into sterilized glass containers to ensure safety and extended shelf life.
Comprehensive quality evaluation was carried out using standard analytical methods. Physicochemical analysis indicated that the developed spread possessed moderate moisture content, suitable pH, and controlled water activity, all of which are critical factors influencing shelf stability and microbial safety. Proximate composition analysis confirmed the presence of appreciable amounts of protein, fat, and carbohydrates, reflecting the combined nutritional benefits of mushrooms and peanuts. Rheological analysis demonstrated shear-thinning behavior, indicating good spreadability and desirable consistency for consumer use. Color analysis using Hunter Lab values showed acceptable visual characteristics, contributing to product appeal.
Microbiological studies revealed that the product remained within permissible limits during storage, confirming the effectiveness of preservation techniques such as acidification and the use of preservatives. Sensory evaluation conducted using panelists indicated good acceptability in terms of taste, texture, aroma, and overall quality. The study highlights the potential of mushroom-based spreads as functional, plant-based food products that align with current consumer demand for healthy and sustainable alternatives.