Innovative Approaches in Developing Value-added Products from Mushrooms

Abstract

Mushrooms are highly nutritious and rich in vitamins, proteins, antioxidants, and amino acids. However, their perishability limits their demand. Value addition on mushrooms enhances their stability, making them more versatile for consumption. This present study explores the development of innovative mushroom-based products aimed at enhancing shelf life, consumer preference, and market potential. Various value-added formulations, including mushroom souffles, brownies, and cookies, were developed by integrating mushrooms into conventional recipes while maintaining their nutritional integrity. Sensory evaluation of these products demonstrated favourable organoleptic properties, with an optimal balance of texture, flavour, and appearance. The incorporation of mushroom powder and extracts into baked and savoury items significantly improved their taste. Additionally, these value-added products could provide an opportunity to increase the utilisation of mushrooms to create economically viable alternatives for producers. This research highlights the potential of mushroom-based value-added products in promoting sustainable food practices and expanding consumer markets.