Effect of composite blend of mushroom (Pleurotus ostreatus) and pumpkin seed (Cucurbita moschata) powder fortification on the physicochemical, textural, and sensory properties of wheat bread

This study investigated the effects of composite blend of oyster mushroom (Pleurotus ostreatus) and pumpkin seed (Cucurbita moschata) powder on the physicochemical, textural, and sensory properties of whole-wheat bread. Whole-wheat flour was substituted with the composite blend consisting of a 1:1 ratio (w/w) at three levels: 5% (S2), 10% (S3), and 15% (S4) total replacement, and compared against a 100% whole-wheat control (S1). This significantly (p ≤ 0.05) enhanced the nutritional profile of the bread, with protein content increasing from 9.46% in the control to 13.43% in S4, and dietary fiber increasing from 0.51% to 1.40%. However, fortification introduced a dose-dependent trade-off, leading to a denser loaf with reduced specific volume and increased hardness, which rose from 55.02 N in S1 to 99.88 N in S4. Sensory analysis revealed that the 10% substitution level (S3) achieved the highest scores for flavor and overall acceptability, surpassing the control bread. This formulation was identified as the most suitable, successfully balancing substantial nutritional improvements with superior consumer preference. These findings demonstrate that a 10% (S3) substitution is a recommended level for developing a commercially viable, nutrient-enriched bread that meets both health interests and sensory standards.