Table 1.
Ratio of mushroom paste, maltodextrin (MD), and soy protein isolate (SPI) for making the button mushroom powder (BMP).
| Treatment | Mushroom paste: Maltodextrin: soy protein isolate | Drying method |
|---|---|---|
| T1 | 100:0:0 | Freeze-drying |
| T2 | 100:0:0 | Cabinet drying |
| T3 | 90:10:0 | Freeze-drying |
| T4 | 85:15:0 | Freeze-drying |
| T5 | 80:20:0 | Freeze-drying |
| T6 | 90:10:0 | Cabinet drying |
| T7 | 85:15:0 | Cabinet drying |
| T8 | 80:20:0 | Cabinet drying |
| T9 | 90:0:10 | Freeze-drying |
| T10 | 85:0:15 | Freeze-drying |
| T11 | 80:0:20 | Freeze-drying |
| T12 | 90:0:10 | Cabinet drying |
| T13 | 85:0:15 | Cabinet drying |
| T14 | 80:0:20 | Cabinet drying |