Lack of energy compensation over 4 days when white button mushrooms are substituted for beef

Davis, Lisa; Lipsky, Leah M.; Mitola, Andrea H.; Lycan, Thomas; Mitchell, Vanessa; Mickle, Brooke; Adkins, Emily

doi:10.1016/j.appet.2007.11.007

Cited by 33 publications

(17 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cheskin et al . () have earlier suggested substituting button mushroom for beef to reduce daily energy and fat intake in otherwise similar recipes.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

Arora¹,

Kamal²,

Sharma³

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Effect of binding agents (carrageenan, soy protein concentrate, casein and xanthan gum) at different concentrations on quality characteristics and nutritional properties of mushroom based sausage analogues made with 5% saturated fat was studied. Significant improvement in textural properties (purge loss and emulsion stability) was observed in samples made with carrageenan as binding agent (P < 0.5). Compression and springiness values also corroborated the same. Sausage samples with xanthan gum were rated as second best after carrageenan samples in terms of textural properties by objective evaluation but subjective evaluation by panelists rated the product as sticky. With carrageenan concentration at 0.8%, purge loss and cook loss of analogue sausages decreased by 59.63 and 55.55% respectively, while yield and emulsion stability improved by 37.62 and 67.49%, respectively, as compared to control. Sausages with SPC and casein were found to be unacceptable by subjective as well as objective evaluation. Practical Applications The concept of utilization of fat replacement additives to improve the quality characteristics of low fat meat sausages has been extended to mushroom based sausage analogues made with added fat. This will lead to development of mushroom based sausages as meat analogues and this study would further open research for utilization of mushrooms and fungal mycelia for meat replacement. Soya has been in use for years as a meat replacer and with studies in this area would open scope for utilization of mushroom for the same purpose and also for new product development from mushrooms. This would also cater to the large vegetarian population and also to the growing vegan population across the globe.

show abstract

“…Cheskin et al . () have earlier suggested substituting button mushroom for beef to reduce daily energy and fat intake in otherwise similar recipes.…”

Section: Introductionmentioning

confidence: 99%

“…Meat analogues are becoming popular because of their healthy image (cholesterol free), simulation of meat-like texture and low cost. Cheskin et al (2007) have earlier suggested substituting button mushroom for beef to reduce daily energy and fat intake in otherwise similar recipes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

Arora¹,

Kamal²,

Sharma³

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…The bioactive compounds in mushrooms may play important role in prevention and treatment of different illness, due to the effect observed on oxidation [5,10,16,17], lipid profile [5,18], glucemic index [18,19], and satiety [20].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

“…Such characteristics and the high palatably make them a good food for weight management diet. According to Cheskin et al (2008) [20], substituting ground white button mushrooms for lean ground beef in a single meal for four consecutive days could significantly reduce daily energy and fat intake, while maintaining ratings of palatability, appetite, satiation and satiety in a group of 64 subjects. In the author's opinion, substituting one food for another (low energy density foods for high energy density foods) within familiar recipes, may be more appealing to many prospective dieters than making dramatic or restrictive changes in dietary behavior.…”

Section: Obesitymentioning

confidence: 99%

See 1 more Smart Citation

Nutritional and Functional Properties of Edible Mushrooms: A Food with Promising Health Claims

Loria-Kohen

Lourenço-Nogueira

Espinosa‐Salinas

et al. 2014

J. Pharm. Nutr. Sci.

View full text Add to dashboard Cite

Over the past two decades, there has been a steady flow of publications about the health effects related to mushrooms consumption. They represent a valuable source of protein, present high levels of fiber, some vitamins and minerals, and they also have reduced amount of fat and sodium. In addition, their complex carbohydrates profile can strengthen considerably the immune system. Edible mushrooms have been related to significant functional properties due to their bioactive compounds, such as eritadenine, phenolic compounds, sterols (as ergosterol), chitosan, etc., These substances are considered as important agents in the prevention and treatment of different health conditions like obesity, diabetes, or cardiovascular disease. However, it is important to remember that most of scientific studies are made in animal models and, therefore, some evidences regarding mushroom consumption have yet to be confirmed in clinical trials. Despite of the growing appeal for humans by their medicinal effects and nutritional value, mushrooms are also very appreciated for their texture, flavor, and versatility in culinary. They can be easily incorporated into any kind of dish, improving the dietary diversity without adding many calories. The information presented in this review point out that the positive effect of mushrooms on health is beyond basic nutrition. Therefore, it is very valuable expanding our knowledge about mushrooms, in order to identify all their active principles and the mechanisms involved in each health benefit, getting aware about the doses required to achieve that, in a safe range for humans.

show abstract

Potential Application of Edible Mushrooms in Nutrition-Medical Sector and Baking Industries

et al. 2022

View full text Add to dashboard Cite

Lack of energy compensation over 4 days when white button mushrooms are substituted for beef

Cited by 33 publications

References 41 publications

Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

Nutritional and Functional Properties of Edible Mushrooms: A Food with Promising Health Claims

Potential Application of Edible Mushrooms in Nutrition-Medical Sector and Baking Industries

Contact Info

Product

Resources

About