Effect of fiber-rich mushroom powder addition in vegetable soup on sensory perception and acceptability

One of the leading priorities for researchers in today's food industry is to develop new food formulations using sustainable and value added ingredients obtained from food chain. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses which represent a key factors in determining food preference and choices. Pleurotus ostreatus, an edible mushroom which is an interesting nutritious source (e.g. good level of β-glucans), is able to grow on agri-food waste and could in turn be used as an ingredient for food fortification. However, few data have been reported about the influence of using this mushroom in new food formulations on sensory perception and acceptability. The aim of this study was to obtain a sensory description of vegetable soups added with P. ostreatus powder rich in β-glucans and to investigate the desirable and undesirable sensory properties that affect acceptance of these products. 109 subjects (women N=52; men N=57; age= 36.1 ± 14.44 years) evaluated 5 samples of pumpkin and carrot soups added with increasing concentrations of mushroom powder (from 0% to 6%) for liking and sensory properties by means of the Check-All-That-Apply method. Results showed that sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of P. ostreatus powder. Creaminess, orange color, mild odor and taste, were positively related to vegetable soups liking, whereas strong taste, dark color and mushroom odor described the less liked samples. These results suggest that it is possible to develop new fiber-enriched products using an adequate concentration of mushroom powder without sacrificing consumers’ satisfaction.