Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties.

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil.