Nutrition & Food

·

Study

Button Mushroom Powder Adds Fiber to Fermented Sausage

Button Mushroom Powder Adds Fiber to Fermented Sausage

Button mushroom

What they found

Adding button mushroom powder to Turkish sausage raised fiber and protein and cut fat, with 5% scoring best on taste.

Adding button mushroom powder to Turkish sausage raised fiber and protein and cut fat, with 5% scoring best on taste.

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

Published in

avesis.cumhuriyet.edu.tr

avesis.cumhuriyet.edu.tr

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Fiber-Boosted Sausage

Fiber-Boosted Sausage

Button mushroom (Agaricus bisporus) powder was added to Turkish fermented sausage at 5%, 8%, and 10%, raising dietary fiber and protein while lowering fat compared with the control. The 5% mushroom version performed best with tasters, earning the highest flavor score on day 7, while 10% mushroom consistently scored lowest despite delivering the most fiber. Button mushroom powder improved nutrition and lipid stability, but the sweet spot for taste was clearly the lower-dose sausage.

Button mushroom (Agaricus bisporus) powder was added to Turkish fermented sausage at 5%, 8%, and 10%, raising dietary fiber and protein while lowering fat compared with the control. The 5% mushroom version performed best with tasters, earning the highest flavor score on day 7, while 10% mushroom consistently scored lowest despite delivering the most fiber. Button mushroom powder improved nutrition and lipid stability, but the sweet spot for taste was clearly the lower-dose sausage.

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