From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks

The aim of this study was to evaluate the effect of incorporating button mushroom (Agaricus bisporus) powder (5% and 10%, w/w) and two expansion methods (deep-fat frying and Fmicrowaving) on the nutritional, bioactive, sensory, and physical properties of third-generation snacks. Mushroom addition increased the contents of protein, raw fiber, ash and polyphenols compounds, particularly caffeic acid and chlorogenic acid derivatives. The highest nutritional value was observed in microwave-expanded snacks containing 10% mushroom powder, which showed increased protein (4.59%), ash (2.5%) and raw fiber (3.31%) contents combined with very low fat level (0.14%) Microwave expansion promoted better retention of bioactive compounds with the highest total polyphenol content reaching 195.48 mg/kg. Instrumental sensory analyses revealed that mushroom addition intensified bitter and metallic taste attributes and enhanced roasted and earthy aroma notes associated with increased levels of pyrazines, phenols, alcohols, and acids. 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.