From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks. (PubMed, Molecules) - Jul 16, 2026 - "Mushroom addition increased the contents of protein, raw fiber, ash and polyphenols compounds, particularly caffeic acid and chlorogenic acid derivatives...Moreover, mushroom incorporation reduced expansion at higher inclusion levels, altered texture, and caused a darker color. Overall, dried mushroom powder proved to be an effective potential functional ingredient that improved the nutritional and antioxidant value of third-generation snacks, while microwave expansion offered superior retention of bioactive compounds and more favorable physical characteristics."
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Agnieszka Kita; Anna Michalska-Ciechanowska; Artur Gryszkin; Joanna Kolniak-Ostek
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