Investigation of the antioxidant properties of wild mushrooms grown in Turkey and their transition to artisan breads; the case of Kanlıca mushroom

This thesis study investigates whether artisan bread prepared with flour derived from dried edible mushrooms sourced from a mushroom farm possesses antioxidant properties, and whether it positively affects sensory perceptions such as appearance, taste, texture, and aroma in humans. The research focuses on transferring the antioxidant properties of edible wild mushrooms, which are significant in Turkish cuisine but not widely recognized in both domestic and international markets, to artisan breads made with flour obtained from these mushrooms, and determining consumer preferences.Within this scope, artisan breads made with flour from Lactarius deliciosus, a widely available edible mushroom in Turkey known for its high antioxidant properties, were presented to trained panelists for sensory analysis. Additionally, chemical analyses to determine the antioxidant activity values of artisan breads made with only wheat flour versus those with low and high concentrations of mushroom flour were conducted at the Balıkesir University Science and Technology Research and Application Center.Using a quantitative research model, findings from the study indicated that artisan bread containing mushroom flour was equally liked as bread made with only wheat flour, based on feedback from 9 trained panelists. Chemical analysis for total antioxidant activity content, measured by IC50 values, revealed 159.50±24.75 mg/mL for bread 501, 170.50±3.54 mg/mL for bread 623, and 81.50±0.17 mg/mL for bread 789. The study concluded that the antioxidant properties inherent in mushroom flour are effectively transferred to artisan breads where it is heavily utilized. Statistical evaluation of IC50 and % antioxidant activity values indicated no significant difference between breads 501 and 623 (p>0.05), while bread 789 showed a significant difference compared to the others (p<0.05).