Production of Some Untraditional Nutritional Products From Dried Pink Mushroom (Pleurotus djamor).

The pink mushroom (Pleurotus djamor) is a highly nutritious food source with a rich profile of bioactive compounds, making it suitable for developing novel functional food supplements. Proximate analysis revealed high levels of protein (28.30%), carbohydrates (52.50%), and minerals like potassium and phosphorus. The mushroom also demonstrated strong antioxidant properties, owing to its high levels of phenolics and flavonoids. Chlorogenic acid was identified as the main phenolic compound. The mushroom is also a rich source of β-glucan and B-complex vitamins. Based on these properties, an effervescent food supplement and a dietary supplement syrup were formulated. Sensory evaluations showed that a 50% mushroom concentration was optimal for the effervescent product, while 2% and 3% concentrations were preferred for the syrup. The effervescent supplement exhibited enhanced antioxidant activity (94.63%), and the syrup maintained acceptable stability for 3 months of storage. These findings confirm P. djamor as a high-value, natural ingredient for developing effective, palatable, and stable nutraceutical products. [ABSTRACT FROM AUTHOR]