Nutritious mushroom protein crisp – healthy alternative to starchy snack

Abstract Global salty snacks category had reached USD 137 billion in sales in 2018. Due to growing health concerns and awareness, consumers are looking for healthy snack choices by avoiding ingredients such as fat, sugar, cholesterol, and sodium and selecting baked and salt free multigrain chips. A...

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Autores principales:	Venkatesh Balan, Dianne Novak, William Knudson, A. Daniel Jones, Fabiola Maria Iñiguez-Franco, Rafael Auras, Sungeun Cho, Amanda Rodgers, Bryan Ubanwa
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Healthy diet Mushroom Starch Obesity Diabetes Cholesterol Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/47d9cf0747764732bd26712b5d893562
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spelling	oai:doaj.org-article:47d9cf0747764732bd26712b5d8935622021-12-05T12:19:11ZNutritious mushroom protein crisp – healthy alternative to starchy snack10.1186/s43014-021-00077-72661-8974https://doaj.org/article/47d9cf0747764732bd26712b5d8935622021-12-01T00:00:00Zhttps://doi.org/10.1186/s43014-021-00077-7https://doaj.org/toc/2661-8974Abstract Global salty snacks category had reached USD 137 billion in sales in 2018. Due to growing health concerns and awareness, consumers are looking for healthy snack choices by avoiding ingredients such as fat, sugar, cholesterol, and sodium and selecting baked and salt free multigrain chips. A sizable number of consumers are concerned about snack nutrition and look for quality ingredients and minimally processed foods called as “Good Health Snack (GHS)”. In this work, we present the development of method of producing and testing mushrooms protein crisps (MPC), a healthy alternative to conventional starchy snacks that are rich in protein, nutraceutical compounds, minerals, vitamin, dietary fiber, and immunity inducing beta-glucans. The methods of producing MPC with different seasoning and hydrolyzed protein, calorie, nutritional and chemical composition, consumer response, shelf life after packing and market analysis are described. These systematic studies will help to market potential of this product which is a healthy alternative to other calorie rich snacks sold in the market benefiting the consumers. Graphical abstractVenkatesh BalanDianne NovakWilliam KnudsonA. Daniel JonesFabiola Maria Iñiguez-FrancoRafael AurasSungeun ChoAmanda RodgersBryan UbanwaBMCarticleHealthy dietMushroomStarchObesityDiabetesCholesterolNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-15 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Healthy diet Mushroom Starch Obesity Diabetes Cholesterol Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Healthy diet Mushroom Starch Obesity Diabetes Cholesterol Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Venkatesh Balan Dianne Novak William Knudson A. Daniel Jones Fabiola Maria Iñiguez-Franco Rafael Auras Sungeun Cho Amanda Rodgers Bryan Ubanwa Nutritious mushroom protein crisp – healthy alternative to starchy snack
description	Abstract Global salty snacks category had reached USD 137 billion in sales in 2018. Due to growing health concerns and awareness, consumers are looking for healthy snack choices by avoiding ingredients such as fat, sugar, cholesterol, and sodium and selecting baked and salt free multigrain chips. A sizable number of consumers are concerned about snack nutrition and look for quality ingredients and minimally processed foods called as “Good Health Snack (GHS)”. In this work, we present the development of method of producing and testing mushrooms protein crisps (MPC), a healthy alternative to conventional starchy snacks that are rich in protein, nutraceutical compounds, minerals, vitamin, dietary fiber, and immunity inducing beta-glucans. The methods of producing MPC with different seasoning and hydrolyzed protein, calorie, nutritional and chemical composition, consumer response, shelf life after packing and market analysis are described. These systematic studies will help to market potential of this product which is a healthy alternative to other calorie rich snacks sold in the market benefiting the consumers. Graphical abstract
format	article
author	Venkatesh Balan Dianne Novak William Knudson A. Daniel Jones Fabiola Maria Iñiguez-Franco Rafael Auras Sungeun Cho Amanda Rodgers Bryan Ubanwa
author_facet	Venkatesh Balan Dianne Novak William Knudson A. Daniel Jones Fabiola Maria Iñiguez-Franco Rafael Auras Sungeun Cho Amanda Rodgers Bryan Ubanwa
author_sort	Venkatesh Balan
title	Nutritious mushroom protein crisp – healthy alternative to starchy snack
title_short	Nutritious mushroom protein crisp – healthy alternative to starchy snack
title_full	Nutritious mushroom protein crisp – healthy alternative to starchy snack
title_fullStr	Nutritious mushroom protein crisp – healthy alternative to starchy snack
title_full_unstemmed	Nutritious mushroom protein crisp – healthy alternative to starchy snack
title_sort	nutritious mushroom protein crisp – healthy alternative to starchy snack
publisher	BMC
publishDate	2021
url	https://doaj.org/article/47d9cf0747764732bd26712b5d893562
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Nutritious mushroom protein crisp – healthy alternative to starchy snack

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