OPTIMIZATION STUDY ON THE SENSORY CHARACTERISTICS OF MUSHROOM-ENRICHED NOODLES

Mushrooms have long been valued both as a nutritious food source and for their medicinal properties, offering a range of biological activities. This study investigated the development of mushroom-fortified noodles using varying levels of mushroom powder added to whole wheat flour, with noodles made from standard noodle flour serving as the control. Sensory evaluation was conducted using a hedonic scale to assess parameters such as color and appearance, flavor, crispness, taste, and overall acceptability. Results indicated that noodles fortified with 20% mushroom powder achieved the highest scores across all organoleptic attributes, maintaining acceptability even after 30 days of storage. The findings suggest that mushroom powder can be effectively used to enhance the nutritional and sensory quality of noodles, offering a value-added product with potential health benefits.