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Volume 14
Issue 23
10.3390/foods14234103
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks

by
Agnieszka Nemś
1,*,
Maria Mora
2,3,
Christina J. Birke Rune
4,5,
Davide Giacalone
4,5,
Luis Noguera Artiaga
6,
Angel A. Carbonell-Barrachina
6,
Joanna Kolniak-Ostek
7,
Anna Michalska-Ciechanowska
7 and
Agnieszka Kita
1,*
1
Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland
2
BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
3
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
4
Department of Green Technology, University of Southern Denmark, DK-5230 Odense, Denmark
5
SDU Climate Cluster, University of Southern Denmark, DK-5230 Odense, Denmark
6
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela (Alicante), Spain
7
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(23), 4103; https://doi.org/10.3390/foods14234103 (registering DOI)
Submission received: 30 October 2025 / Revised: 25 November 2025 / Accepted: 27 November 2025 / Published: 28 November 2025
(This article belongs to the Special Issue Sensory and Consumer Testing of Novel Methods and Novel Foods)
Versions Notes

Abstract

This study evaluated the physicochemical properties and sensory acceptance of third-generation, potato-based, extruded snacks enriched with mushroom powder (5% and 10%) across different European regions. The mushroom powder was produced from dried button mushrooms (Agaricus bisporus), ground and incorporated into the snack formulations, while control samples contained no mushroom powder. The investigation was conducted in Denmark, Poland, and Spain, involving 230 young adult consumers identified as the target demographic for this snack format. Incorporation of mushroom powder increased protein, fiber, ash, polyphenols, and antioxidant capacity while producing a darker color and crisper texture. Consumer acceptance varied across countries and was significantly influenced by individual differences in food involvement, neophobia, sustainability orientation, and dietary habits. Participants with greater health consciousness and sustainability engagement expressed a higher preference for snacks with greater levels of mushroom enrichment. Overall, moderate mushroom addition (5–10%) provides an optimal balance between enhanced nutritional quality, favorable sensory attributes, and broad consumer appeal, underscoring the potential of mushrooms as sustainable functional ingredients in snack product development.
Keywords: mushroom snacks; cross-cultural study; consumer preference mushroom snacks; cross-cultural study; consumer preference

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MDPI and ACS Style

Nemś, A.; Mora, M.; Rune, C.J.B.; Giacalone, D.; Noguera Artiaga, L.; Carbonell-Barrachina, A.A.; Kolniak-Ostek, J.; Michalska-Ciechanowska, A.; Kita, A. Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks. Foods 2025, 14, 4103. https://doi.org/10.3390/foods14234103

AMA Style

Nemś A, Mora M, Rune CJB, Giacalone D, Noguera Artiaga L, Carbonell-Barrachina AA, Kolniak-Ostek J, Michalska-Ciechanowska A, Kita A. Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks. Foods. 2025; 14(23):4103. https://doi.org/10.3390/foods14234103

Chicago/Turabian Style

Nemś, Agnieszka, Maria Mora, Christina J. Birke Rune, Davide Giacalone, Luis Noguera Artiaga, Angel A. Carbonell-Barrachina, Joanna Kolniak-Ostek, Anna Michalska-Ciechanowska, and Agnieszka Kita. 2025. "Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks" Foods 14, no. 23: 4103. https://doi.org/10.3390/foods14234103

APA Style

Nemś, A., Mora, M., Rune, C. J. B., Giacalone, D., Noguera Artiaga, L., Carbonell-Barrachina, A. A., Kolniak-Ostek, J., Michalska-Ciechanowska, A., & Kita, A. (2025). Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks. Foods, 14(23), 4103. https://doi.org/10.3390/foods14234103

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