Nutrition & Food

·

Study

Oyster Mushroom Powder Makes a Higher-Protein Cake

Oyster Mushroom Powder Makes a Higher-Protein Cake

Oyster mushroom

What they found

Replacing 12% of cake flour with oyster mushroom powder raised protein from 6.5 to 8% and fiber from 3% to 4%, with better taste scores.

Replacing 12% of cake flour with oyster mushroom powder raised protein from 6.5 to 8% and fiber from 3% to 4%, with better taste scores.

The number

increased protein from 6.5 to 8%

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

Pleurotus ostreatus

Pleurotus ostreatus

Published in

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Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Better-for-You Baking

Better-for-You Baking

Oyster mushroom (Pleurotus ostreatus) powder at 12% substitution increased protein from 6.5 to 8%, fiber from 3% to 4%, and minerals (ash) from 1.16% to 1.88%, while lowering carbohydrates from 58% to 55%. Sensory scores peaked at 8.31/9 overall acceptability, with improvements in texture, taste, and softness as mushroom levels increased, making a standard cake into a higher-protein, higher-fiber mushroom cake that tastes even better.

Oyster mushroom (Pleurotus ostreatus) powder at 12% substitution increased protein from 6.5 to 8%, fiber from 3% to 4%, and minerals (ash) from 1.16% to 1.88%, while lowering carbohydrates from 58% to 55%. Sensory scores peaked at 8.31/9 overall acceptability, with improvements in texture, taste, and softness as mushroom levels increased, making a standard cake into a higher-protein, higher-fiber mushroom cake that tastes even better.

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