Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4103: Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks
Foods doi: 10.3390/foods14234103
Authors:
Agnieszka Nemś
Maria Mora
Christina J. Birke Rune
Davide Giacalone
Luis Noguera Artiaga
Angel A. Carbonell-Barrachina
Joanna Kolniak-Ostek
Anna Michalska-Ciechanowska
Agnieszka Kita

This study evaluated the physicochemical properties and sensory acceptance of third-generation, potato-based, extruded snacks enriched with mushroom powder (5% and 10%) across different European regions. The mushroom powder was produced from dried button mushrooms (Agaricus bisporus), ground and incorporated into the snack formulations, while control samples contained no mushroom powder. The investigation was conducted in Denmark, Poland, and Spain, involving 230 young adult consumers identified as the target demographic for this snack format. Incorporation of mushroom powder increased protein, fiber, ash, polyphenols, and antioxidant capacity while producing a darker color and crisper texture. Consumer acceptance varied across countries and was significantly influenced by individual differences in food involvement, neophobia, sustainability orientation, and dietary habits. Participants with greater health consciousness and sustainability engagement expressed a higher preference for snacks with greater levels of mushroom enrichment. Overall, moderate mushroom addition (5–10%) provides an optimal balance between enhanced nutritional quality, favorable sensory attributes, and broad consumer appeal, underscoring the potential of mushrooms as sustainable functional ingredients in snack product development.