Mushroom and Their Coproducts as Flavor Enhancers in Salt-Reduced Food

Abstract

Edible mushrooms have been an important part of the human diet for centuries, with their stems accounting for up to 20% of total production. Excessive salt (NaCl) intake is a major global health concern due to its association with cardiovascular diseases, prompting the WHO to recommend food reformulation as a reduction strategy. One approach involves using flavor enhancers, such as umami compounds naturally present in mushrooms. Therefore, mushroom powder and umami-rich extracts have been incorporated into reduced-sodium foods. Additionally, stem flours of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF) contain MSG-like amino acids. This chapter outlines a step-by-step protocol for preparing low-sodium bread and sodium-reduced mortadella using POSF and ABSF stem flours.