Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks

Area of Science:

• Food Science
• Nutritional Science
• Sensory Science

Background:

• Extruded snacks are popular, but often lack nutritional value.
• Mushrooms offer potential as functional ingredients due to their nutritional profile.
• Developing novel snack formulations with enhanced health benefits is an ongoing research area.

Purpose of the Study:

• To evaluate the impact of mushroom powder enrichment on potato-based extruded snacks.
• To assess the physicochemical properties and sensory acceptance of these snacks across different European regions.
• To understand consumer perceptions and preferences related to mushroom-enriched snacks.

Main Methods:

• Potato-based snacks were formulated with 5% and 10% button mushroom powder (Agaricus bisporus).
• Physicochemical analyses included protein, fiber, ash, polyphenol content, antioxidant capacity, color, and texture.
• Sensory acceptance was evaluated by 230 young adult consumers in Denmark, Poland, and Spain.

Main Results:

• Mushroom enrichment significantly increased protein, fiber, ash, polyphenols, and antioxidant capacity.
• Snack color became darker, and texture became crisper with mushroom addition.
• Consumer acceptance varied by country and was influenced by food involvement, neophobia, sustainability, and dietary habits.

Conclusions:

• Moderate levels of mushroom powder (5-10%) enhance the nutritional quality and antioxidant properties of extruded snacks.
• Mushroom enrichment positively impacts texture and color, contributing to favorable sensory attributes.
• Mushrooms show potential as sustainable ingredients for developing functional snacks with broad consumer appeal, particularly among health-conscious individuals.