Beneficial Properties of Edible Mushrooms and Their Potential Utilisation of Mushroom Waste in Food Products
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Rynnye Lyan Resources
Abstract
In recent years, edible mushroom production has expanded worldwide. However, the amount of mushroom waste produced by the mushroom industries have also increased dramatically. This review explores the nutritional and therapeutic characteristics of edible mushrooms, as well as the possibility of using mushroom trimmings (stem and fruiting body base) as a food ingredient. Pleurotus sajor-caju fruiting body base (FBB) flour and underdeveloped mushrooms can be used as an additive in making chicken patties, steamed buns, cookies, and meat nuggets. This ingredient could be used to reduce the use of meat in food products. This can lower lipid levels, reduce cooking loss, while also improving the texture, emulsion stability, and sensory qualities of the product. Mushroom trimmings as part of edible mushroom contains significant nutritional and therapeutic benefits which makes it as ideal food ingredients. Mushroom waste valorisation is in line with the United Nations' Sustainable Development Goals and can contribute to global food security.Description
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Food Research 7 (Suppl. 4): 21 - 36 (2023).
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Food Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) definition of open access. All articles published in Food Research is freely available online and users have the right to read, download, copy, distribute, print, search, or link to the full texts of these articles.