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Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Summary

This study investigated how consumers respond to patties made by combining mushrooms with egg white. Researchers tested 16 different versions of these patties, varying the amount of mushroom (0-30%), the type of mushroom (white or crimini), and cooking method (steamed or roasted). Results showed that patties with up to 20% mushroom were well-accepted by consumers, with steamed patties made from crimini mushrooms being most popular. The flavor combination of mushrooms and egg white was rated positively by almost all participants.

Background

Mushrooms possess distinctive sensory qualities and unique nutrients, while egg white is a widely consumed animal protein with balanced amino acid composition. The global mushroom consumption is approximately 4.5 kg annually per capita, with significant room for increasing mushroom incorporation in dishes. No prior studies have investigated the pairing of mushrooms with egg white products.

Objective

This study aimed to develop mushroom-egg white patty prototypes, investigate consumer acceptance of these patties, and identify mushroom-egg white flavor pairing qualities. The research examined the impact of cooking methods, mushroom types, and mushroom levels on consumer hedonic responses.

Results

Mushroom-egg white patties received positive hedonic scores for overall acceptance and flavor likeability. Consumer acceptance was most strongly correlated with overall flavor liking, followed by appearance and texture. Up to 20% mushroom addition was acceptable, with steamed preparation and crimini mushrooms most preferred. Mushroom-egg white flavor pairing was rated positively across all patties.

Conclusion

The results demonstrated that mushroom-egg white patties with up to 20% mushroom substitution are acceptable to consumers. Overall acceptability was primarily driven by flavor likeability, with cooking method and mushroom type significantly impacting hedonic ratings. These findings provide insights for the food industry in developing mushroom-based products and increasing mushroom consumption.
  • Published in:Food Science & Nutrition,
  • Study Type:Consumer Sensory Evaluation Study,
  • Source: PMID: 33747455, DOI: 10.1002/fsn3.2105
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