Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (<i>Cordyceps militaris</i>) flour

This study was conducted to investigate the effects of incorporating varying proportions nutraceutical-rich mushroom (Cordycepes militaris) flour (1%, 3% and 5%) on physicochemical, antioxidant sensory properties cookies. Results showed that contents crude protein, ash fiber supplemented coo kies were higher than control Spread ratio hardness decreased as C.militaris incorporation level increased. The color values cookies also varied with increasing levels C. militaris flour. Furthermore, fortification improved functional quality by significantly enhancing phenolic activities (P < 0.05). Sensory evaluation indicated addition more acceptable. Overall, enriched have components effective capacity plain wheat Their supplementation could provide consumers a novel cereal-based product health-promoting benefits.