Nutritious mushroom protein crisp–healthy alternative to starchy snack

作     者：Venkatesh Balan Dianne Novak William Knudson ADaniel Jones Fabiola Maria Iñiguez-Franco Rafael Auras Sungeun Cho Am a Rodgers Bryan Ubanwa 

作者机构：Department of Engineering TechnologyBiotechnology ProgramCollege of TechnologyUniversity of HoustonTX 77479 Sugar LandUSA Product CenterMichigan State UniversityEast LansingMI 48824USA Department of Biochemistry and Molecular BiologyMichigan State UniversityEast LansingMI 48824USA School of PackagingCollege of Agriculture&Natural ResourcesMichigan State UniversityEast LansingMI 48824USA Department of Poultry ScienceAuburn UniversityAuburnAL 36849USA 

出 版 物：《Food Production, Processing and Nutrition》 (食物生产加工与营养(英文))

年 卷 期：2021年第3卷第1期

页      面：416-430页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

基　　金：support from Michigan AgBioResearch through the USDA National Institute of Food and Agriculture,Hatch project number MICL02474 Engineering for agriculture production system project number G0505650 

主　　题：Healthy diet Mushroom Starch Obesity Diabetes Cholesterol 

摘      要：Global salty snacks category had reached USD 137 billion in sales in *** 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 *** 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 *** 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.