📄 Abstract
In terms of size, nutritional value, and feelings of hunger and thirst both before and after an event, snacks differ from meals. When it comes to nutritional content, the snacks that are now on the market are high in fats and carbohydrates and low in dietary fiber and beneficial ingredients like antioxidants and polyphenols, which puts children and teenagers at serious risk for health problems. Since protein is one of the essential nutrients needed during the growing years and is deficient in snack meals, the current study aimed to create snack foods high in protein and fiber with mushrooms serving as the main ingredient. White button mushrooms (Agaricus bisporus), a spice blend, and additional ingredients were used to create two mushroom snack products: mushroom tikki and filled mushroom.[1]It is also possible to sell the mushroom snack as having "high fiber," "low sodium," and "source of protein." Additionally, this snack contained phenolic compounds, alpha-glucosidase inhibitory characteristics, and inhibitory properties for angiotensin-converting enzymes.he consumer acceptance test (n = 300) indicated that 64% of the individuals were interested in purchasing the product, with an acceptability level of 95%. The mushroom snack can also be marketed as having "low sodium," "high fiber," and "source of protein." This snack also had antioxidant properties, phenolic compounds, alpha-glucosidase inhibitory properties, and angiotensin- converting enzyme inhibitory properties. Approximately 64% of the individuals in the consumer acceptance test (n = 300) expressed interest in purchasing the product, indicating an acceptability level of 95%.[2]
🏷️ Keywords
📚 How to Cite:
Miss.Pooja Keskar , Dr.Anil V. Landage , A REVIEW ON NUTRITIONAL PRODUCTS FROM MUSHROOM , Volume 9 , Issue 12, december 2024, EPRA International Journal of Research & Development (IJRD) ,