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Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder.

Maria Dimopoulou1, Patroklos Vareltzis2, Stylianos Floros2

  • 1Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 38446 Volos, Greece.

Foods (Basel, Switzerland)
|July 29, 2023
PubMed
Summary

This study developed a plant-based snack bar with Coprinus comatus powder, showing enhanced nutrition and consumer appeal. The functional food demonstrated potential for glycemic control and shelf-life stability.

Keywords:
chemical analysisdiabeticsfunctional foodsin vitro digestionsensory analysissnack bars

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Area of Science:

  • Food Science
  • Nutritional Science
  • Mycology

Background:

  • Growing consumer demand for functional foods promoting health and well-being.
  • Interest in plant-based (PB) products and novel ingredients like Coprinus comatus for health benefits.

Purpose of the Study:

  • Evaluate physicochemical and antioxidant properties of a PB snack bar enriched with Coprinus comatus.
  • Assess consumer acceptability and shelf-life stability.
  • Investigate the potential of the snack bar for glycemic control.

Main Methods:

  • Formulation and characterization of PB snack bars with Coprinus comatus powder.
  • Consumer panel evaluation using a 9-point hedonic scale and external preference mapping.
  • Physicochemical analysis (water content, ash, protein, fat, carbohydrates, sugars, starch, fiber) and shelf-life stability assessment (aw, moisture content).
  • Simulated digestion using the INFOGEST protocol to evaluate glycemic response.

Main Results:

  • PB snack bars received high consumer acceptability ('like extremely').
  • Key factors influencing acceptability included sweetness, flavors, cohesiveness, gumminess, and adhesion.
  • Enhanced nutritional profile with increased omega-3, fiber, and protein.
  • Demonstrated shelf-life stability (aw < 0.29; moisture content < 10%).
  • Simulated digestion indicated potential for controlling post-prandial glycemic responses.

Conclusions:

  • The developed PB snack bar enriched with Coprinus comatus shows significant potential as a functional food.
  • It offers enhanced nutritional value, good consumer acceptance, and shelf-life stability.
  • Further research into Coprinus comatus for its benefits in glycemic control and diabetes management is warranted.