Table 2.
Functional foods enriched with mushroom β‐glucans
| Food | Ingredient and addition level (%) | β‐glucan per serving (g)a | References |
|---|---|---|---|
| Rice noodles | L. edodes insolule β‐glucan‐ fraction 4, 8, 12 | 1.1–3.4 (100) | Heo et al. (2014) |
| Baked cake | L. edodes insolule β‐glucan‐ fraction 1, 2, 3 | 1–3 (100) | Kim et al. (2011) |
| Pasta | P. eryngii insoluble β‐glucan‐ fraction 2, 4, 6 | 0.79–4.8 (100) | Kim et al. (2016) |
| Biscuits | P. sajor‐caju powder 4, 8, 12 | 0.32‐0.53 (30) | Ng et al. (2017) |
| Vegetable soup | P. ostreatus powder 2, 4, 6 | 2.2–6.6 (300) | This study |
a
Values in brackets indicate the portion size.