The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies

Terri Rhea Schaefer; Charlotte Cervantes

doi:doi:10.11648/j.ijnfs.20221103.14

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The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies

Terri Rhea Schaefer, Charlotte Cervantes

Published in International Journal of Nutrition and Food Sciences (Volume 11, Issue 3)

Received: 19 April 2022 Accepted: 10 May 2022 Published: 19 May 2022

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Abstract

Mushrooms are becoming increasingly popular as a food ingredient in packaged foods. Current literature supports the use of mushrooms as a functional ingredient due to its nutrient density and association with potential health benefits. The purposes of this exploratory study were 1) to determine if the addition of white button mushrooms to a chocolate chip cookie formula would result in detectable differences from an identical recipe without mushrooms, and 2) to test the acceptance of white button mushrooms in a food product and gauge the likelihood of a consumer to purchase a food product that is fortified with edible mushrooms. Control and experimental nutrient-dense, chocolate chip cookie formulas were developed to conduct a sensory analysis evaluation using a triangle difference test: while both formulas were high in dietary protein and fiber, the experimental formula incorporated raw white button mushrooms in the unbaked dough (5.83% of the total composition). The results of the triangle test indicate that the addition of mushrooms did not result in meaningful sensory differences between formulations. Additionally, reported preference for mushrooms was not significantly related to correct determination of the different sample in the triangle test. This study also revealed that frequent consumption of protein powder and/or high fiber foods were not significantly related to participant likelihood of purchasing protein and/or fiber-fortified items. However, the likelihood of purchasing mushroom-fortified foods was significantly related to reported preference for mushrooms. Future research exploring the incorporation of mushrooms into popular food items can benefit from the trials of this research study. To establish a more imperceptible product fortified with mushrooms, using a milled version seems to contribute less moisture and texture.

Published in	International Journal of Nutrition and Food Sciences (Volume 11, Issue 3)
DOI	10.11648/j.ijnfs.20221103.14
Page(s)	69-74
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Mushrooms, Functional, Ingredient, Cookie, Food, Science

References

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[2]	Cheung, P. C. K. (2010). The nutritional and health benefits of mushrooms. Nutrition Bulletin, 35 (4), 292-299. https://doi.org/10.1111/j.1467-3010.2010.01859.x
[3]	Cheung, P. C. K. (2013). Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits. Food Science and Human Wellness, 2 (3-4), 162-166. https://doi.org/10.1016/j.fshw.2013.08.001
[4]	Clifford, A. J., Heid, M. K., Peerson, J. M., & Bills, N. D. (1991). Bioavailability of food folates and evaluation of food matrix effects with a rat bioassay. The Journal of Nutrition, 121 (4), 445 – 453. https://doi.org/10.1093/jn/121.4.445
[5]	Das, S. & Prakash, B. (2022). Chapter 11 – Edible mushrooms: Nutritional composition and medicinal benefits for improvement in quality life. Research and Technological Advances in Food Science (pp. 269 – 300). Academic Press.
[6]	de Roman, M., Boa, E., & Woodward, S. (2006). Wild-gathered fungi for health and rural livelihoods. Proceedings for the Nutrition Society, 65, 190 – 197. https://doi.org/10.1079/PNS2006491
[7]	Hobbs, C. (1986). Medicinal Mushrooms: An Exploration of Tradition, Healing and Culture. Botanica Press.
[8]	Institute of Food Technologists (2021, January 6). 9 food trends to watch for in 2021. https://www.ift.org/news-and-publications/blog/2021/2021-food-tech-predictions
[9]	Jayachandran, M., Xiao, J. & Xu, B. (2017). A critical review on health promoting benefits of edible mushrooms through gut microbiota. International Journal of Molecular Sciences, 18 (9), 1934. https://doi.org/10.3390/ijms18091934
[10]	Kumar, K. & Barmanray, A. (2007). Nutritional evolution and storage studies of button mushroom powder fortified biscuits. Mushroom Research, 16 (1), 31-35. https://www.researchgate.net/profile/Krishan_Kumar47/publication/304093159_Nutritional_evaluation_and_storage_studies_of_button_mushroom _powder_fortified_biscuits/links/576625d008ae1658e2f4aa8f/Nutritional-evaluation-and-storage-studies-of-button-mushroom-powder-fortified-biscuits.pdf
[11]	Mahamud, M., Shirshir, R. I. & Hasan, R. (2012). Fortification of what bread using mushroom powder. Bangladesh Research Publications Journal, 7 (1), 60-68. http://www.bdresearchpublications.com/admin/journal/upload/09314/09314.pdf
[12]	Mattila, P., Konko, K., Eurola, M., Pihlava, J. M., Astola, L. V., Hietaniemi, V., Kumpulainen, J., Valtonen, M., & Piironen, V. (2001). Contents of vitamins, mineral elements and some phenolic compound in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 42, 2343 – 2348. https://doi.org/10.1021/jf001525d
[13]	McManus, K. D. (2019, February 21). Should I be eating more fiber? Harvard Health Publishing. https://www.health.harvard.edu/blog/should-i-be-eating-more-fiber-2019022115927
[14]	Prasad, S., Rathore, H., Sharma, S. & Yadav, A. S. (2015). Medicinal mushrooms as a source of novel functional food. International Journal of Food Science, Nutrition and Dietetics, 4 (5), 221-225. https://doi.org/10.19070/2326-3350-1500040
[15]	Sanchez, C. (2010). Cultivation of Pleurotus ostreatus and other edible mushrooms. Applied Microbiology and Biotechnology, 85, 1321 – 1337. https://doi.org/10.1007/s00253-009-2343-7
[16]	Vetter, J. (1990). Mineral element content of edible and poisonous macrofungi. Acta Alimentaria, 19 (1), 27 – 40.

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APA Style

Terri Rhea Schaefer, Charlotte Cervantes. (2022). The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies. International Journal of Nutrition and Food Sciences, 11(3), 69-74. https://doi.org/10.11648/j.ijnfs.20221103.14

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Terri Rhea Schaefer; Charlotte Cervantes. The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies. Int. J. Nutr. Food Sci. 2022, 11(3), 69-74. doi: 10.11648/j.ijnfs.20221103.14

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AMA Style

Terri Rhea Schaefer, Charlotte Cervantes. The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies. Int J Nutr Food Sci. 2022;11(3):69-74. doi: 10.11648/j.ijnfs.20221103.14

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@article{10.11648/j.ijnfs.20221103.14,
  author = {Terri Rhea Schaefer and Charlotte Cervantes},
  title = {The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {3},
  pages = {69-74},
  doi = {10.11648/j.ijnfs.20221103.14},
  url = {https://doi.org/10.11648/j.ijnfs.20221103.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221103.14},
  abstract = {Mushrooms are becoming increasingly popular as a food ingredient in packaged foods. Current literature supports the use of mushrooms as a functional ingredient due to its nutrient density and association with potential health benefits. The purposes of this exploratory study were 1) to determine if the addition of white button mushrooms to a chocolate chip cookie formula would result in detectable differences from an identical recipe without mushrooms, and 2) to test the acceptance of white button mushrooms in a food product and gauge the likelihood of a consumer to purchase a food product that is fortified with edible mushrooms. Control and experimental nutrient-dense, chocolate chip cookie formulas were developed to conduct a sensory analysis evaluation using a triangle difference test: while both formulas were high in dietary protein and fiber, the experimental formula incorporated raw white button mushrooms in the unbaked dough (5.83% of the total composition). The results of the triangle test indicate that the addition of mushrooms did not result in meaningful sensory differences between formulations. Additionally, reported preference for mushrooms was not significantly related to correct determination of the different sample in the triangle test. This study also revealed that frequent consumption of protein powder and/or high fiber foods were not significantly related to participant likelihood of purchasing protein and/or fiber-fortified items. However, the likelihood of purchasing mushroom-fortified foods was significantly related to reported preference for mushrooms. Future research exploring the incorporation of mushrooms into popular food items can benefit from the trials of this research study. To establish a more imperceptible product fortified with mushrooms, using a milled version seems to contribute less moisture and texture.},
 year = {2022}
}

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TY  - JOUR
T1  - The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies
AU  - Terri Rhea Schaefer
AU  - Charlotte Cervantes
Y1  - 2022/05/19
PY  - 2022
N1  - https://doi.org/10.11648/j.ijnfs.20221103.14
DO  - 10.11648/j.ijnfs.20221103.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 69
EP  - 74
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20221103.14
AB  - Mushrooms are becoming increasingly popular as a food ingredient in packaged foods. Current literature supports the use of mushrooms as a functional ingredient due to its nutrient density and association with potential health benefits. The purposes of this exploratory study were 1) to determine if the addition of white button mushrooms to a chocolate chip cookie formula would result in detectable differences from an identical recipe without mushrooms, and 2) to test the acceptance of white button mushrooms in a food product and gauge the likelihood of a consumer to purchase a food product that is fortified with edible mushrooms. Control and experimental nutrient-dense, chocolate chip cookie formulas were developed to conduct a sensory analysis evaluation using a triangle difference test: while both formulas were high in dietary protein and fiber, the experimental formula incorporated raw white button mushrooms in the unbaked dough (5.83% of the total composition). The results of the triangle test indicate that the addition of mushrooms did not result in meaningful sensory differences between formulations. Additionally, reported preference for mushrooms was not significantly related to correct determination of the different sample in the triangle test. This study also revealed that frequent consumption of protein powder and/or high fiber foods were not significantly related to participant likelihood of purchasing protein and/or fiber-fortified items. However, the likelihood of purchasing mushroom-fortified foods was significantly related to reported preference for mushrooms. Future research exploring the incorporation of mushrooms into popular food items can benefit from the trials of this research study. To establish a more imperceptible product fortified with mushrooms, using a milled version seems to contribute less moisture and texture.
VL  - 11
IS  - 3
ER  -

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Author Information

Terri Rhea Schaefer

Department of Kinesiology, Nutrition, & Recreation, Southeast Missouri State University, Missouri, United States of America
Charlotte Cervantes

Department of Kinesiology, Nutrition, & Recreation, Southeast Missouri State University, Missouri, United States of America

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Plain Text BibTeX RIS

APA Style

Terri Rhea Schaefer, Charlotte Cervantes. (2022). The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies. International Journal of Nutrition and Food Sciences, 11(3), 69-74. https://doi.org/10.11648/j.ijnfs.20221103.14

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ACS Style

Terri Rhea Schaefer; Charlotte Cervantes. The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies. Int. J. Nutr. Food Sci. 2022, 11(3), 69-74. doi: 10.11648/j.ijnfs.20221103.14

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AMA Style

Terri Rhea Schaefer, Charlotte Cervantes. The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies. Int J Nutr Food Sci. 2022;11(3):69-74. doi: 10.11648/j.ijnfs.20221103.14

Copy | Download

@article{10.11648/j.ijnfs.20221103.14,
  author = {Terri Rhea Schaefer and Charlotte Cervantes},
  title = {The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {3},
  pages = {69-74},
  doi = {10.11648/j.ijnfs.20221103.14},
  url = {https://doi.org/10.11648/j.ijnfs.20221103.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221103.14},
  abstract = {Mushrooms are becoming increasingly popular as a food ingredient in packaged foods. Current literature supports the use of mushrooms as a functional ingredient due to its nutrient density and association with potential health benefits. The purposes of this exploratory study were 1) to determine if the addition of white button mushrooms to a chocolate chip cookie formula would result in detectable differences from an identical recipe without mushrooms, and 2) to test the acceptance of white button mushrooms in a food product and gauge the likelihood of a consumer to purchase a food product that is fortified with edible mushrooms. Control and experimental nutrient-dense, chocolate chip cookie formulas were developed to conduct a sensory analysis evaluation using a triangle difference test: while both formulas were high in dietary protein and fiber, the experimental formula incorporated raw white button mushrooms in the unbaked dough (5.83% of the total composition). The results of the triangle test indicate that the addition of mushrooms did not result in meaningful sensory differences between formulations. Additionally, reported preference for mushrooms was not significantly related to correct determination of the different sample in the triangle test. This study also revealed that frequent consumption of protein powder and/or high fiber foods were not significantly related to participant likelihood of purchasing protein and/or fiber-fortified items. However, the likelihood of purchasing mushroom-fortified foods was significantly related to reported preference for mushrooms. Future research exploring the incorporation of mushrooms into popular food items can benefit from the trials of this research study. To establish a more imperceptible product fortified with mushrooms, using a milled version seems to contribute less moisture and texture.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - The Role of Mushrooms as a Functional Ingredient in Chocolate Chip Cookies
AU  - Terri Rhea Schaefer
AU  - Charlotte Cervantes
Y1  - 2022/05/19
PY  - 2022
N1  - https://doi.org/10.11648/j.ijnfs.20221103.14
DO  - 10.11648/j.ijnfs.20221103.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 69
EP  - 74
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20221103.14
AB  - Mushrooms are becoming increasingly popular as a food ingredient in packaged foods. Current literature supports the use of mushrooms as a functional ingredient due to its nutrient density and association with potential health benefits. The purposes of this exploratory study were 1) to determine if the addition of white button mushrooms to a chocolate chip cookie formula would result in detectable differences from an identical recipe without mushrooms, and 2) to test the acceptance of white button mushrooms in a food product and gauge the likelihood of a consumer to purchase a food product that is fortified with edible mushrooms. Control and experimental nutrient-dense, chocolate chip cookie formulas were developed to conduct a sensory analysis evaluation using a triangle difference test: while both formulas were high in dietary protein and fiber, the experimental formula incorporated raw white button mushrooms in the unbaked dough (5.83% of the total composition). The results of the triangle test indicate that the addition of mushrooms did not result in meaningful sensory differences between formulations. Additionally, reported preference for mushrooms was not significantly related to correct determination of the different sample in the triangle test. This study also revealed that frequent consumption of protein powder and/or high fiber foods were not significantly related to participant likelihood of purchasing protein and/or fiber-fortified items. However, the likelihood of purchasing mushroom-fortified foods was significantly related to reported preference for mushrooms. Future research exploring the incorporation of mushrooms into popular food items can benefit from the trials of this research study. To establish a more imperceptible product fortified with mushrooms, using a milled version seems to contribute less moisture and texture.
VL  - 11
IS  - 3
ER  -

Copy | Download