{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T14:20:03Z","timestamp":1789827603775,"version":"4.0.1"},"reference-count":78,"publisher":"Wiley","license":[{"start":{"date-parts":[[2022,7,26]],"date-time":"2022-07-26T00:00:00Z","timestamp":1658793600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2022,7,26]]},"abstract":"<jats:p>Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60\u2009min as a source of vitamin D. The exposure of mushroom to sunlight for 60\u2009min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product\u2019s formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100\u2009g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.<\/jats:p>","DOI":"10.1155\/2022\/2792084","type":"journal-article","created":{"date-parts":[[2022,7,26]],"date-time":"2022-07-26T17:50:41Z","timestamp":1658857841000},"page":"1-17","source":"Crossref","is-referenced-by-count":19,"title":["Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D"],"prefix":"10.1155","volume":"2022","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4396-7556","authenticated-orcid":true,"given":"Rehab Mohamed","family":"Ibrahim","sequence":"first","affiliation":[{"name":"Department of Special Food and Nutrition Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6421-5954","authenticated-orcid":true,"given":"Maha IK","family":"Ali","sequence":"additional","affiliation":[{"name":"Department of Special Food and Nutrition Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4554-6440","authenticated-orcid":true,"given":"Faten Farouk","family":"Abdel-salam","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture (El-Shatby), Alexandria University, 21545 Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","reference":[{"key":"1","doi-asserted-by":"publisher","DOI":"10.1016\/j.annepidem.2007.12.001"},{"key":"2","first-page":"406","article-title":"Ultraviolet exposure scenarios: risks of erythema from recommendations on cutaneous vitamin D synthesis","volume":"810","author":"A. R. Webb","year":"2014","journal-title":"Advances in Experimental Medicine and Biology"},{"key":"3","doi-asserted-by":"publisher","DOI":"10.1093\/tropej\/fmw057"},{"key":"4","doi-asserted-by":"publisher","DOI":"10.1177\/0260106017702918"},{"key":"5","doi-asserted-by":"publisher","DOI":"10.1016\/j.mayocp.2013.05.011"},{"key":"6","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0170791"},{"key":"7","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0040702"},{"key":"8","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.10.008"},{"key":"9","doi-asserted-by":"publisher","DOI":"10.1210\/jc.2011-0385"},{"key":"10","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/nqx062"},{"key":"11","volume-title":"Dietary Reference Intakes for Calcium and Vitamin D","author":"Institute of Medicine","year":"2011"},{"key":"12","doi-asserted-by":"publisher","DOI":"10.1210\/jc.2010-2704"},{"key":"13","article-title":"Fatty acid compositions of six wild edible mushroom species","volume":"6","author":"P. G. Erg\u00f6n\u00fcl","year":"2013","journal-title":"The Scientific World Journal"},{"key":"14","doi-asserted-by":"publisher","DOI":"10.1155\/2015\/376387"},{"key":"15","doi-asserted-by":"publisher","DOI":"10.1016\/j.phanu.2017.02.001"},{"key":"16","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1007\/978-981-10-6647-4_11","article-title":"Sustainable food security","volume-title":"Edible and Medicinal Mushroom, Sustainable Agriculture towards Food Security","author":"S. Murugesan","year":"2017"},{"key":"17","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2021.04.003"},{"key":"18","doi-asserted-by":"publisher","DOI":"10.1021\/jf980508+"},{"key":"19","doi-asserted-by":"publisher","DOI":"10.3402\/fnr.v56i0.7114"},{"key":"20","doi-asserted-by":"publisher","DOI":"10.4172\/2155-9600.1000236"},{"key":"21","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b02945"},{"key":"22","doi-asserted-by":"publisher","DOI":"10.2174\/1874256401408010018"},{"key":"23","doi-asserted-by":"publisher","DOI":"10.9734\/afsj\/2020\/v17i230187"},{"issue":"1","key":"24","doi-asserted-by":"crossref","first-page":"12","DOI":"10.4314\/njns.v31i1.63892","article-title":"Proximate composition, rheology and sensory qualities of corn\u2013cocoyam salad cream","volume":"31","author":"J. M. Babajide","year":"2011","journal-title":"Nigerian Journal of Nutritional Sciences"},{"key":"25","volume-title":"Official Method of Analysis Chemists","author":"Aoac","year":"2019","edition":"21th edition"},{"key":"26","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.01.012"},{"key":"27","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2014.02.001"},{"key":"28","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.02.024"},{"key":"29","doi-asserted-by":"publisher","DOI":"10.1016\/S0023-6438(95)80008-5"},{"key":"30","doi-asserted-by":"publisher","DOI":"10.5264\/eiyogakuzashi.44.307"},{"key":"31","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2006.07.003"},{"key":"32","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2006.00263.x"},{"key":"33","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.11.008"},{"key":"34","volume-title":"SAS. \/ETS 9, 1 User SAS Institute Inc Users Guide","author":"SAS, SAS Institute Inc","year":"2004"},{"key":"35","doi-asserted-by":"publisher","DOI":"10.3390\/nu10101498"},{"key":"36","doi-asserted-by":"publisher","DOI":"10.1021\/jf201255b"},{"key":"37","doi-asserted-by":"publisher","DOI":"10.2174\/1573401314666181015111724"},{"key":"38","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.03.005"},{"key":"39","doi-asserted-by":"publisher","DOI":"10.9755\/ejfa.2015.04.082"},{"key":"40","doi-asserted-by":"crossref","first-page":"10","DOI":"10.5772\/intechopen.91827","article-title":"Edible mushroom: nutritional properties, potential nutraceutical values, and its utilisation in food product development","volume-title":"An Introduction to Mushroom","author":"L. H. Ho","year":"2020"},{"key":"41","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.02.007"},{"key":"42","doi-asserted-by":"publisher","DOI":"10.4236\/oalib.1103987"},{"key":"43","doi-asserted-by":"publisher","DOI":"10.4236\/wjet.2020.84047"},{"key":"44","first-page":"46","article-title":"Nutrient composition of oyster mushroom (Pleurotus ostreatus), grown on rubber wood sawdust in Calabar, Nigeria, and the nutrient variability between harvest times","volume":"8","author":"G. O. Igile","year":"2020","journal-title":"European Journal of Food Science and Technology."},{"key":"45","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4514.2011.00570.x"},{"key":"46","doi-asserted-by":"publisher","DOI":"10.1155\/2021\/8863776"},{"key":"47","doi-asserted-by":"publisher","DOI":"10.1017\/S0953756201005299"},{"issue":"1","key":"48","first-page":"56","article-title":"Study on in vitro antioxidant potential of some cultivated Pleurotus species (oyster mushroom)","volume":"5","author":"G. S. Jeena","year":"2016","journal-title":"Indian Journal of Natural Products and Resources"},{"key":"49","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-012-0822-9"},{"key":"50","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2010.05.051"},{"key":"51","doi-asserted-by":"publisher","DOI":"10.1177\/026010600701800407"},{"key":"52","doi-asserted-by":"publisher","DOI":"10.1079\/PGR200581"},{"key":"53","doi-asserted-by":"publisher","DOI":"10.17582\/journal.jis\/2021\/7.1.110.120"},{"key":"54","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13522"},{"key":"55","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.05.014"},{"key":"56","doi-asserted-by":"publisher","DOI":"10.1002\/star.202100126"},{"key":"57","doi-asserted-by":"publisher","DOI":"10.36036\/MR.28.1.2019.91960"},{"key":"58","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.5960"},{"key":"59","doi-asserted-by":"publisher","DOI":"10.1007\/s00394-008-1003-5"},{"key":"60","doi-asserted-by":"publisher","DOI":"10.1542\/peds.2009-0051"},{"key":"61","doi-asserted-by":"publisher","DOI":"10.5694\/j.1326-5377.2006.tb00558.x"},{"key":"62","doi-asserted-by":"publisher","DOI":"10.1016\/j.jsbmb.2006.12.076"},{"key":"63","doi-asserted-by":"publisher","DOI":"10.1111\/j.1753-4887.2008.00100.x"},{"key":"64","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.111.013268"},{"key":"65","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.07.007"},{"key":"66","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201801265"},{"key":"67","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13521"},{"key":"68","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14155"},{"key":"69","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.264"},{"issue":"1","key":"70","first-page":"51","article-title":"Impact of purslane (Portulaca oleracea L.) extract as antioxidant and antimicrobial agent on overall quality and shelf life of Greek-style yoghurt","volume":"47","author":"M. I. El-Sayed","year":"2019","journal-title":"Egyptian Journal of Food Science"},{"key":"71","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-2165-9"},{"key":"72","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13812"},{"key":"73","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-019-03773-y"},{"key":"74","doi-asserted-by":"publisher","DOI":"10.3390\/foods9060760"},{"key":"75","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15402"},{"key":"76","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.05.012"},{"key":"77","first-page":"33","article-title":"The taste of mushrooms","volume":"17","author":"R. M. Hallock","year":"2007","journal-title":"McIlvanea"},{"key":"78","doi-asserted-by":"publisher","DOI":"10.3923\/ajft.2015.279.288"}],"container-title":["International Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/downloads.hindawi.com\/journals\/ijfs\/2022\/2792084.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/ijfs\/2022\/2792084.xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/downloads.hindawi.com\/journals\/ijfs\/2022\/2792084.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,7,26]],"date-time":"2022-07-26T17:51:03Z","timestamp":1658857863000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.hindawi.com\/journals\/ijfs\/2022\/2792084\/"}},"subtitle":[],"editor":[{"given":"CHANDRA MOHAN","family":"CHANDRA SEKAR","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2022,7,26]]},"references-count":78,"alternative-id":["2792084","2792084"],"URL":"https:\/\/doi.org\/10.1155\/2022\/2792084","relation":{},"ISSN":["2314-5765","2356-7015"],"issn-type":[{"value":"2314-5765","type":"electronic"},{"value":"2356-7015","type":"print"}],"subject":[],"published":{"date-parts":[[2022,7,26]]}}}