الفهرس 
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Abstract
The present investigation was carried out to utilize the
nutritionally benefits of oyster mushroom in the preparation of some
functional food products.
Chemical analysis of oyster mushroom (OM) showed that the
values content were increased by many times when calculated on dry
weight basis. Nine treatments of dried mushroom powders (DMP)
were prepared using three drying methods (hot air drying, vacuum
drying and sun drying).Also, three pre-treatments of each method of
drying were used (untreated, blanching by steaming without or with
steeped in citric acid).Results and statistical analysis showed, OM
dried using sun without any treatment was the better than other pretreatments and drying methods regarding chemical composition,
physico-chemical properties, sensory characteristics and contents of
the mineral elements and amino acids. According to the previous
results, it can be used the sun DMP without any treatment
successfully. The addition of DMP to some products such as meat
products and bakery products, particularly beef burger and biscuits
were found promosing.
Beef burger was prepared with different levels of dried
mushroom powder (5, 10, 15 and 20%) in addition for control sample.
Effect of contribution of DMP on quality attributes as chemical
composition, physical, organoleptic properties and microbiological
characteristics of the product and during frozen storage at -18 °C for
90 days were studied. Chemical composition indicated that there were
significant differences of burger samples at zero time and 45, 90 days
of frozen storage as moisture, protein, lipids and total carbohydrate
contents but no significant differences was noticed for ash contents.
During frozen storage period up to 90 days all the burger samples
showed gradual increases in their values of total volatile basicnitrogen (TVB-N), acid value (AV), peroxide value (PV),
thiobarbituric acid (TBA) and pH with the increase of DMP
percentage. Cooking loss and cooking yield values were greater with
increase DMP% than control burger. Data showed that there were
acceptances in some sensory properties for the quality of all burger
samples with additives from 5 till 10% DMP. Microbiological
characteristics of beef burger samples treated with DMP were nearly
that of control samples. The presence of phenolic and tannin
compounds in oyster mushroom which could act as antimicrobial
substances had a little effects on total bacterial counts, Staphylococcus
aureus counts, yeasts and molds count and coliforms count in burger
samples.