Nutrition & Food

·

Study

Button Mushroom Meatloaf Wins Over Taste Testers

Button Mushroom Meatloaf Wins Over Taste Testers

Button mushroom

What they found

A 40% button mushroom, 60% TVP meatloaf delivered about 19–21% protein and scored highly with 30 panelists.

A 40% button mushroom, 60% TVP meatloaf delivered about 19–21% protein and scored highly with 30 panelists.

The number

about 19–21% protein

How solid is it?

Lab dish

Lab dish

Lab – food formulation

Lab – food formulation

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Agaricus bisporus

Agaricus bisporus

Sample size

30 panelists

30 panelists

Published in

BIO Web of Conferences

BIO Web of Conferences

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Mushroom Meatloaf Test

Mushroom Meatloaf Test

Button mushroom (Agaricus bisporus) combined with textured vegetable protein (TVP) can produce a plant-based meatloaf with strong nutrition and consumer appeal. The optimized formulation used 40% mushroom and 60% TVP, delivering about 19–21% protein while lowering fat compared with conventional meatloaf. Sensory testing with 30 panelists rated the product highly for texture, flavor, and overall acceptability, showing mushrooms can improve both taste and nutrition in plant-based meat alternatives.

Button mushroom (Agaricus bisporus) combined with textured vegetable protein (TVP) can produce a plant-based meatloaf with strong nutrition and consumer appeal. The optimized formulation used 40% mushroom and 60% TVP, delivering about 19–21% protein while lowering fat compared with conventional meatloaf. Sensory testing with 30 panelists rated the product highly for texture, flavor, and overall acceptability, showing mushrooms can improve both taste and nutrition in plant-based meat alternatives.

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