Development of Plant-Based Ball from Shiitake Mushroom and Chickpea: Physicochemical Properties and Acceptance of Selected Formulation

Abstract

Shiitake mushrooms and chickpeas, valued for their nutritional benefits, functional attributes, and environmental sustainability, are potential ingredients for alternative food sources. Development has occurred; nevertheless, research on their synergistic application in plant-based products remains limited. This study aims to transform these shiitake mushroom into desirable food products, specifically plant-based balls, by combining shiitake mushrooms with chickpea flour thereby enhancing their value and promoting sustainability. The study examines the sensory attributes of plant-based ball using 9-point hedonic scale, physicochemical properties and calorie content of plant-based ball for nutritional labelling. Additionally, the research examine on the impact of various cooking times on texture and colour of the most selected plant-based ball.