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

## TL;DR

Adding white champignon mushroom powder to chocolate improves its nutrition without significantly affecting taste or appearance.

## Contribution

This study demonstrates that sous vide-processed Agaricus bisporus powder can enhance chocolate's nutritional value sustainably.

## Key findings

- Mushroom powder increased protein content in white chocolate from 6.04% to 8.92%.
- Magnesium levels in dark chocolate rose from 2579 mg/kg to 3184 mg/kg with 8% fortification.
- Texture of dark chocolate softened significantly with mushroom powder addition.

## Abstract

With growing demand for functional foods, mushroom-based ingredients are gaining popularity. The typical white mushroom (Agaricus bisporus) 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 A. bisporus 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% A. bisporus 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 A. bisporus 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.