Open Access
Table 2.
Physico-chemical and functional technological indicators of quality of a food protein supplement based on bicuspid champignon and a mixture of grain mycelium
| Nutritional Protein Supplements | Moisture content, % | Acidity, degrees | Water binding ability, % | Fat-binding ability, % |
|---|---|---|---|---|
| champignon flour | 17.88 | 3.4 | 700 | 230 |
| soft wheat flour enriched with mycelium of bicuspid champignon | 8.05 | 2.8 | 800 | 200 |
| oat flour enriched with mycelium of bicuspid champignon | 8.92 | 2.7 | 800 | 200 |
| barley flour enriched with mycelium of bicuspid champignon | 10.77 | 2.7 | 800 | 200 |
| millet flour enriched with mycelium of bicuspid champignon | 8.52 | 2.6 | 750 | 190 |
| mushroom flour and soft wheat flour enriched with mycelium of bicuspid champignon | 12.88 | 3.3 | 770 | 210 |
| mushroom flour and oat flour enriched with mycelium | 12.26 | 3.1 | 750 | 210 |
| mushroom flour and barley flour enriched with mycelium | 12.19 | 3.1 | 750 | 210 |
| mushroom flour millet flour enriched with mycelium | 12.89 | 3.0 | 750 | 200 |
| mushroom flour, wheat flour enriched with mycelium, barley flour enriched with mycelium, millet flour enriched with mycelium | 10.62 | 2.8 | 700 | 200 |
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