Investigating the physicochemical properties of the beneficial dark chocolate with Ganoderma lucidum mushroom

Subject Areas : Chem

Yasaminzahra Bazyar ¹ , M. Rabbani ² , محمد حسین عزیزی ³

1 -
2 -
3 - دانشگاه تربیت مدرس

Received: 2024-05-23 Accepted : 2025-06-28 Published : 2025-08-24

Keywords: dark chocolate, Ganoderma lucidum, useful,

Abstract :

 

Introduction: Ganoderma is a promising source for new functional food products and due to its balanced chemical composition, it can be used to increase the nutritional value of foods. In this study, an attempt was made to use a new formulation to promote health and wellness.

Materials and Methods: The chocolate treatments studied in this study were: Treatment 1 (control), Treatment 2 (containing 5% Ganoderma lucidum), Treatment 3 (containing 10% Ganoderma lucidum), and Treatment 4 (containing 15% Ganoderma lucidum). The tests performed included: fiber determination, determination of thiobarbituric acid reactive substances, determination of peroxide index, determination of color indices, moisture, fat, and protein, sensory evaluation, determination of acidity and pH, and determination of hardness. The studies were conducted in a factorial design based on a completely randomized design using SPSS software.

Results: Based on the results obtained in acidity and pH, the percentage of fat and moisture in different treatments did not differ statistically significantly (p<0.05), but the percentage of protein and fiber in different treatments increased with increasing percentage of Ganoderma lucidium (p>0.05). Based on the results obtained, with increasing percentage of Ganoderma lucidium, the peroxide index and thiobarbituric acid index (TBARS) also decreased. With increasing percentage of Ganoderma lucidium, the amount of redness (a*) also increased and the amount of yellowness (b*) and brightness (L*), and hardness also decreased in chocolate samples. In chocolate samples, with increasing percentage of Ganoderma lucidium, the sweetness, texture, color, melt-in-the-mouth and overall acceptance scores decreased (p>0.05), and among the samples, the sample containing 5% obtained the highest score.

Conclusion: Finally, according to the results obtained, the use of Ganoderma mushroom in the formulation of products such as chocolate can provide a new formulation to promote health and wellness.

References:

Abeysinghe, C. P., & Illeperuma, C. K. (2006). Formulation of an MSG (Monosodium Glutamate) free instant vegetable soup mix.‏
Ahlborn, G. J., Pike, O. A., Hendrix, S. B., Hess, W. M., & Huber, C. S. (2005). Sensory, mechanical, and microscopic evaluation of staling in low‐protein and gluten‐free breads. Cereal chemistry, 82(3), 328-335.‏ https://doi.org/10.1094/CC-82-0328
Babakhani Zahra, Karmi Mostafa, Rezad Bari Mahmoud (2019). The use of Spirulina platensis microalgae in the formulation of low-calorie beneficial sauce enriched with iron and zinc. Iranian journal of food science and industry. 15 (84): 125 136. http://fsct.modares.ac.ir/article-7-13729-fa.html[in Persian].
Bazargani-Gilani, B., Aliakbarlu, J., & Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative food science & emerging technologies, 29, 280-287.‏ https://doi.org/10.1016/j.ifset.2015.04.007.
Beckett ST.)2000. (The science of chocolate. 1st ed. Cambridge, RSC Paperbacks.
El Sheikha, A. F. (2022). Nutritional profile and health benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as functional foods: Current scenario and future perspectives. Foods, 11(7), 1030.‏ https://doi.org/10.3390/foods11071030.
Erdem, Ö., Gültekin-Özgüven, M., Berktaş, I., Erşan, S., Tuna, H. E., Karadağ, A., ... & Cutting, S. M. (2014). Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT-Food Science and Technology, 56(1), 187-193.‏ https://doi.org/10.1016/j.lwt.2013.10.020.
Eslami Meshkanani, Atefe, Fadaei Noghani, Vajiheh, Khosravi Darani, Kianoosh, & Mezinani, Siddiqa. (2013). Investigating the effect of adding spirulina platensis microalgae powder on some physicochemical and sensory characteristics of probiotic buttermilk containing mint powder. New Technologies in Food Industry, 2(2), 59 70. https://doi: 10.22104 / jift.2015.87. [in Persian].
Farahmandfar, R., Tirgarian, B., Dehghan, B., & Nemati, A. (2020). Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods. Food science & nutrition, 8(1), 124-138.‏ https://doi.org/10.1002/fsn3.1279.
Farahmandfar, R., Tirgarian, B., Dehghan, B., & Nemati, A. (2020). Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods. Food science & nutrition, 8(1), 124-138. https://doi.org/10.1002/fsn3.1279‏
Farzana, T., Mohajan, S., Saha, T., Hossain, M. N., & Haque, M. Z. (2017). Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf. Food science & nutrition, 5(4), 911-920.‏ https://doi.org/10.1002/fsn3.476
Fraile-Fabero, R., Ozcariz-Fermoselle, M. V., Oria-de-Rueda-Salgueiro, J. A., Garcia-Recio, V., Cordoba-Diaz, D., del P. Jiménez-López, M., & Girbés-Juan, T. (2021). Differences in antioxidants, polyphenols, protein digestibility and nutritional profile between Ganoderma lingzhi from industrial crops in Asia and Ganoderma lucidum from cultivation and Iberian origin. Foods, 10(8), 1750.‏ https://doi.org/10.3390/foods10081750.
Gao, Y., Zhou, S., Huang, M., & Xu, A. (2003). Antibacterial and antiviral value of the genus Ganoderma P. Karst. species (Aphyllophoromycetideae): a review. International Journal of medicinal mushrooms, 5(3).‏ https://doi 10.1615/InterJMedicMush.v5.i3.20.
Ghobadi, Ronak, Sami, Massoud, Mohammadi, Rasool 2015. "Investigation of antimicrobial and antioxidant effects of Ganoderma lucidum mushroom extract and powder in sausages" Thesis. Faculty of Food Hygiene, Isfahan University of Medical Sciences. [in Persian].
Hematiyan sorki A, Mazaheri Tehrani M, Mohebbi M. (2013). Effect of soy and chestnut flour on physicochemical and sensory properties of gluten free cake. 21th National Congress of Food Science and Technology; Shiraz. https://civilica.com/doc/235572Iran. [in Persian].
Henry, C. J. (2010). Functional foods. European Journal of Clinical Nutrition, 64(7), 657-659.‏ https://doi.org/10.1038/ejcn.2010.101
Keypour Sangesari, S., Riahi, H., Rafati, H., & Moradali, M. F. (2009). Investigation of antibacterial effect of Ganoderma lucidum water extract from Iran. J. Med. Plant, 32, 53-9.‏
Keypour, S., Riahi, H., & Rafati, H. (2013). A review on the biological active compounds and medicinal properties of Ganoderma lucidum. Journal of Medicinal Plants, 12(46), 13-24.‏ https://doi 20.1001.1.2717204.2013.12.46.2.5. [in Persian].
Khodavardian Dehkordi, Zahra and Pourgadhar, Marzieh and Asadi, Fariba. (2017). Investigating the nutritional-pharmacological properties of Ganoderma lucidum mushroom on the treatment of diseases, a systematic-review study, the first student research congress of Khorasan Universities of Medical Sciences, Gonabad, https:/ / civilica. com / doc / 817910. [in Persian].
khorshidrad, Arzoo & Goli, Mohammad. (2022). Optimizing dietary almond formulation by replacing sugar and almond kernels with Stevia Isomalt and Ganoderma Lucidium by response surface method. Food Industry Research, 31(2), 173 199. doi: 10.22034 / fr.2021.42046.1764. [in Persian].
Lakshmi, B., Ajith, T. A., Jose, N., & Janardhanan, K. K. (2006). Antimutagenic activity of methanolic extract of Ganoderma lucidum and its effect on hepatic damage caused by benzo [a] pyrene. Journal of ethnopharmacology, 107(2), 297-303.‏ https://doi.org/10.1016/j.jep.2006.03.027.Lindequist, U., Niedermeyer, T. H., & Jülich, W. D. (2005). The pharmacological potential of mushrooms. Evidence-based complementary and alternative medicine, 2, 285-299.‏ https://doi.org/10.1093/ecam/neh107.
Long, L. H., Lan, A. N. B., Hsuan, F. T. Y., & Halliwell, B. (1999). Generation of hydrogen peroxide by “antioxidant” beverages and the effect of milk addition. Is cocoa the best beverage?. Free radical research, 31(1), 67-71.‏ https://doi.org/10.1080/10715769900300611.
Martínez-Cervera, S., Salvador, A., & Sanz, T. (2015). Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties. LWT-Food Science and Technology, 63(2), 1083-1090.‏ https://doi.org/10.1016/j.lwt.2015.04.067.
Mau, J. L., Lin, H. C., & Chen, C. C. (2001). Non-volatile components of several medicinal mushrooms. Food Research International, 34(6), 521-526.‏ https://doi.org/10.1016/S0963-9969(01)00067-9.
Mayzumi, F., Okamoto, H., & Mizuno, T. (1997). IV. Cultivation of reishi (Ganoderma lucidum) cultivation of reddish reishi (Ganoderma lucidum, Red). Food Reviews International, 13(3), 365-370.‏ https://doi.org/10.1080/87559129709541118.
Moradali, M. F., Hedjaroude, G. A., Mostafavi, H., Abbasi, M., Ghods, S., & Sharifi-Tehrani, A. (2007). The genus Ganoderma (Basidiomycota) in Iran. Mycotaxon, 99, 251-270.‏
Mortazavinezhad, S., Abbasi, H., & Jahadi, M. (2016). Optimizing the components of the sponge cake containing acara. J Res Innov Food Sci Technol, 1(5), 1-14.‏ https://doi.org/10.22101/JRIFST.2016.06.01.511
NAGHIPOUR, F., TABATABAEI YAZDI, F., KARIMI, M., MORTAZAVI, S.A., & MOHEBBI, M.. (2016). EFFECT OF SORGHUM β-GLUCAN AS FAT REPLACER IN LOW FAT GLUTEN- FREE CUP CAKE PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(61), 163-176. SID. https://sid.ir/paper/71867/en.
Nguyen, A. N., Capone, D. L., Johnson, T. E., Jeffery, D. W., Danner, L., & Bastian, S. E. (2019). Volatile composition and sensory profiles of a Shiraz wine product made with pre-and post-fermentation additions of Ganoderma lucidum extract. Foods, 8(11), 538.‏ https://doi.org/10.3390/foods8110538.
Nile, S. H., & Park SeWon, P. S. (2014). Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms.‏ https://doi/full/10.5555/20143286059.
Saltarelli, R., Ceccaroli, P., Iotti, M., Zambonelli, A., Buffalini, M., Casadei, L., ... & Stocchi, V. (2009). Biochemical characterisation and antioxidant activity of mycelium of Ganoderma lucidum from Central Italy. Food Chemistry, 116(1), 143-151.‏ https://doi.org/10.1016/j.foodchem.2009.02.023.
Shahbazizadeh, Saeeda and Moghadadi Moghadam, Mohammad and Ahmadian, Fatemeh and Ramezanipour, Massoud, 2013, investigating the possibility of using spirulina powder in the production of ice cream, the second national conference on milk health from production to consumption and its nutritional importance, Tehran, https://civilica.com / doc / 365468. [in Persian].
Tan, J., & Kerr, W. L. (2018). Determination of chocolate melting properties by capacitance based thermal analysis (CTA). Journal of Food Measurement and Characterization, 12, 641-649.‏https://doi 10,100/s11694-017-9677-0
Toker, O. S., Konar, N., Pirouzian, H. R., Oba, S., Polat, D. G., Palabiyik, İ., ... & Sagdic, O. (2018). Developing functional white chocolate by incorporating different forms of EPA and DHA-Effects on product quality. LWT, 87, 177-185.‏ https://doi.org/10.1016/j.lwt.2017.08.087.
Zeb, A., & Ullah, F. (2016). A simple spectrophotometric method for the determination of thiobarbituric acid reactive substances in fried fast foods. Journal of analytical methods in chemistry, 2016.‏ https://doi.org/10.1155/2016/9412767