Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (Agaricus bisporus) Powder: A Functional and Sustainable Approach

With growing demand for functional foods, mushroom-based ingredients are gaining popularity. The typical white mushroom (<i>Agaricus bisporus</i>) is particularly valued for its bioactive compounds and shows promise as a nutritional enhancer in widely consumed products, such as chocolate. This study examined the fortification of dark, milk, and white chocolates with freeze-dried, sous-vide processed <i>A. bisporus</i> powder at 4%, 6%, and 8% levels. Analyses focused on protein content, dietary fiber, essential minerals, texture, and sensory characteristics. Mushroom addition notably improved nutritional values. In white chocolate, protein increased from 6.04% to 8.92%, while dark chocolate with 8% fortification reached 13.25%, compared to 11.09% in the control. The magnesium content also increased significantly, from 2579 mg/kg to 3184 mg/kg. Total dietary fiber also showed a significant improvement. Texture analysis revealed a reduction in firmness, with the 8% <i>A. bisporus</i> powder fortified dark chocolate formulation softening from 24,685 g·s to 10,633 g·s. Despite these changes, sensory evaluation confirmed that taste and appearance remained acceptable. Overall, incorporating <i>A. bisporus</i> powder into chocolate improved its nutritional profile while introducing moderate changes to texture. These findings highlight its potential as a functional ingredient in the development of healthier confectionery products.