Loading...
Application of underutilized straw mushroom (Volvariella volvacea) powder in cereal bars: Nutritional composition, amino acid profiling, and multivariate analysis
Author(s)
Sinthusamran, Sirima
Syukri, Daimon
Sai-Ut, Samart
Fuangpaiboon, Nattavong
Date Issued
December 1, 2026
Type
Article
Abstract
An underutilized straw mushroom (Volvariella volvacea) is an agricultural resource with potential as a functional food ingredient due to its nutritional value and bioactive compounds. This study aimed to evaluate the effects of incorporating straw mushroom powder into cereal bars on sensory attributes, nutritional composition, antioxidant activity, and amino acid profiles. Cereal bars containing 0%, 5%, 10%, and 15% straw mushroom powder were prepared and evaluated for sensory acceptability, proximate composition, physicochemical properties, antioxidant activity, and amino acid composition. Multivariate analysis was performed to assess relationships among quality attributes and formulations. The cereal bar containing 10% straw mushroom powder achieved the highest sensory acceptance, particularly for appearance and texture. Compared with the control, this formulation exhibited higher protein (30.31%vs. 26.60%) and dietary fiber contents (19.66%vs. 12.54%), enhanced antioxidant activity, and lower moisture content and water activity. Amino acid analysis revealed increased levels of lysine, aspartic acid, glutamic acid, and arginine. These results indicate that straw mushroom powder improves the nutritional quality, antioxidant properties, and physicochemical characteristics of cereal bars while maintaining consumer acceptability. In conclusion, the incorporation of 10% straw mushroom powder provided the most favorable balance between sensory acceptance and nutritional enhancement, supporting its potential use as a sustainable functional ingredient for nutrient-dense cereal bar products. Future studies should assess shelf-life stability and microbial quality to confirm the long-term efficacy of the treatment.
Citation
Applied Food Research, 6(2), 2026