Nutrition & Food

·

Study

Mushroom Powder Made Pea-Mung Bean Protein More Meat-Like

Mushroom Powder Made Pea-Mung Bean Protein More Meat-Like

What they found

About 20% mushroom powder improved texture and umami of pea–mung bean protein blends.

About 20% mushroom powder improved texture and umami of pea–mung bean protein blends.

The number

around 20% mushroom powder

How solid is it?

Lab dish

Lab dish

Lab – food texture analysis

Lab – food texture analysis

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

At a glance

Latin name

Published in

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Plant Protein Upgrade

Plant Protein Upgrade

Adding mushroom powder to pea–mung bean protein blends improves texture, structure, and flavor, helping plant-based foods feel more meat-like and taste less “beany.” The sweet spot was around 20% mushroom powder, which boosted water retention, fiber formation, and umami notes without overpowering the product.

Adding mushroom powder to pea–mung bean protein blends improves texture, structure, and flavor, helping plant-based foods feel more meat-like and taste less “beany.” The sweet spot was around 20% mushroom powder, which boosted water retention, fiber formation, and umami notes without overpowering the product.

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