Evaluation of iron-biofortified Agaricus bisporus enriched plum–pear jam: nutritional enhancement, bioaccessibility, sensory quality and storage stability

Abstract To meet escalating demand for healthier substitutes for conventional processed foods, the development of nutritionally upgraded fruit products with added composition of protein and important micronutrients has been promoted. Incorporation of the iron-biofortified Agaricus bisporus powder in the traditional fruit preserves provides a possible approach towards improving nutritional quality without compromising product stability and consumer acceptability. Formulation of Plum-pear jam, fortified with iron (with biofortified mushroom powder 10%, 15 and 20%) in terms of proximate composition, physicochemical properties, iron bioaccessibility, microbial quality and storage stability were investigated. Fortified formulations had better protein, mineral and total iron content than the control. The 10% level of incorporation showed a good balance between nutritional improvement, physicochemical stability and better bioaccessible iron compared to the control. Shelf-life evaluation of these over 90 days at ambient storage conditions showed that total plate counts of all the formulations were within ICMSF permissible limits. Minimal changes in pH and levels of total soluble solids verified acceptable product stability in storage. The finding indicates that iron-biofortified Agaricus bisporus powder successfully used to nutritionally redesign traditional fruit preserves which represent a protein-rich and micronutrient-dense alternative to typical spreads in terms of microbial safety and stability during storage time.