Nutritional and Sensory Characteristics of Steamed Brownies When Substituting Wheat Flour (Triticum aestivum L.) with Oyster Mushroom Flour (Pleuiotus ostreatus)

Consumer behaviour that wants healthy food encourages producers to design products with better nutritional composition and health benefits. Wheat flour, as the main ingredient for bakery products, lacks lysine, has high gluten content associated with celiac disease, and has a high glycemic index. This current study aims to evaluate the content of protein, fat, carbohydrates, and crude fiber as well as the overall properties of sensory, color, taste, aroma, and texture of steamed brownies due to the substitution of wheat flour (Triticum aestivum L.) with oyster mushroom flour (Pleurotus ostreatus) in the dough formula. The current study was conducted using a completely randomized design with 5 treatments in the proportion of substituting wheat flour with oyster mushroom flour: 0%, 5%, 10%, 15%, and 20% in the dough formulation for making steamed brownies, each of which was repeated 5 times. The study's findings indicated that the substitution of wheat flour with 5-20% oyster mushroom flour considerably (p<0.05) increased the crude protein, crude fat, and crude fiber content while considerably (p<0.05) decreasing the carbohydrate content of steamed brownies. Substituting wheat flour with 5-20% oyster mushroom flour in the dough formula also increased the panelists' acceptance of the overall properties, color, taste, and texture, but at a proportion of 20%, it decreased their acceptance of the aroma of steamed brownies. The current study concluded that wheat flour could be substituted with 15% oyster mushroom flour in the dough formulation for making steamed brownies.