Mushroom has been consumed for thousands of years. Mushroom has high nutrition values, low energy density, and distinctive sensory qualities, making it an ideal dietary source. Egg white is a widely consumed animal protein with well-balanced amino acid composition. Egg white is also widely used as a binder for mushroom based products, contributing binding and bite during the eating. To date, there is no research literature available on the sensory and consumer aspects of mushroom-egg white products. The objective of this study was to develop mushroom-egg white blends and investigate their sensory properties and consumer acceptance. Sets of mushroom-white egg blends, including white button and cremini mushrooms with mushroom contents at 0, 10%, 20%, and 30% and either oven roasted or steamed, were developed. Quantitative descriptive analysis using a trained panel was conducted to investigate the sensory properties of the developed blends. Consumer tests were conducted to investigate the preference and acceptance of the blends. A total of 12 aroma descriptors (mushroom, earthy, dark meat, roasted, hay, soy bean, potato, woody, fried, eggy, cabbage, and sulfury) and seven taste and mouthfeel descriptors (salty, sweet, umami, astringent, bitter, firmness, and sponginess) were developed. Definition and reference for each descriptor were also developed. Mushroom-egg white blends were characterized as possessing a blended note of mushroom and egg white. Increasing mushroom ratio in the blends shifted sensory attributes to the mushroom note predominantly. The cooking methods have a significantly higher impact on the flavor and texture of the final blends compared to mushroom varieties (p<0.05). The highest acceptance level of white button and cremini mushroom blends was 30% mushroom in steam, while it was 20% mushroom for both oven roasted methods. These results will increase knowledge of sensory properties of mushroom-egg white blends, consequently increasing the recognition and consumption of mushrooms. 

Sensory properties and consumer acceptance of mushroom-egg white blends

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.