Nutrition & Food

·

Study

Button Mushroom Powder Improves Sausages

Button Mushroom Powder Improves Sausages

Button mushroom

What they found

Adding 5–10% button mushroom powder to sausages raised protein and cut fat from about 33.65% to as low as 22.08%.

Adding 5–10% button mushroom powder to sausages raised protein and cut fat from about 33.65% to as low as 22.08%.

The number

reducing fat from ~33.65% to as low as 22.08%

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Agaricus bisporus

Agaricus bisporus

Published in

produccioncientificaluz.org

produccioncientificaluz.org

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Processed Food Upgrade

Processed Food Upgrade

Button mushroom (Agaricus bisporus) powder added at 5–10% increased protein up to 32.87% and fiber up to 0.75%, while reducing fat from ~33.65% to as low as 22.08%. At 5% inclusion, sausages had the best flavor and overall taste scores during storage. This improves nutrition and shelf stability in processed foods without sacrificing taste.

Button mushroom (Agaricus bisporus) powder added at 5–10% increased protein up to 32.87% and fiber up to 0.75%, while reducing fat from ~33.65% to as low as 22.08%. At 5% inclusion, sausages had the best flavor and overall taste scores during storage. This improves nutrition and shelf stability in processed foods without sacrificing taste.

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