Cookies Fortified With a Dietary Fiber‐Rich Ingredient Derived From Mushroom Bio‐Residues

ABSTRACT This study aimed to extract total dietary fiber (TDF) from mushroom bio‐residues and incorporate it into cookies, evaluating their potential as functional ingredients. Cookies containing 0–12% TDF‐rich ingredients were analyzed for physicochemical and bioactive potential. Protein, ash, and lipid contents showed minimal variation among formulations. Fiber content increased from 3.0 to 8.85 g/100 g dry weight (dw), while carbohydrates and energy slightly decreased. Total sugar content varied, with the lowest value at 12% TDF‐rich ingredient (17.0 g/100 g dw) compared with 18.2 g/100 g dw in the control. The fatty acid profile showed formulation‐dependent variations, with slightly lower SFA content in the 12% TDF formulation than in the control, while MUFA and PUFA showed no consistent dose‐dependent trends. Increasing TDF‐rich ingredient replacement decreased pH (5.12–4.85), while water activity ranged from 0.20 in the control to 0.08 at 6% replacement. TDF‐rich ingredient incorporation produced darker, redder cookies, with decreased L* and b* values and increased a*. Texture was affected, with hardness and fracturability increasing up to 9% TDF‐rich ingredient and decreasing at 12%. Lipid peroxidation‐inhibitory activity increased with TDF‐rich ingredient incorporation, with the 12% formulation showing the lowest EC 50 . Mushroom residues show potential for functional food applications, contributing to waste reduction and a circular economy. Practical Applications The incorporation of a TDF‐rich ingredient obtained from Lentinula edodes bio‐residues modified the physicochemical characteristics of cookies, particularly increasing dietary fiber content. These findings support using mushroom‐derived bio‐residues as fiber‐rich ingredients for bakery applications. However, sensory acceptance was not evaluated and should be assessed in future research before food applications are considered.