The Development of Vegan Mushroom Balls and Their Impact on Human Health

Abstract

The growing demand for plant-based analogues has been driven by the declining global supply of animal protein, the prevalence of animal diseases, and increasing health and halal concerns. This study aimed to develop vegan mushroom balls with desirable meat-like properties and potential impacts on human health. White oyster mushroom (Pleurotus florida) was utilised to develop a vegan meat analogue in the form of mushroom balls. The research was conducted in two stages. The first stage involved optimising formulations and evaluating physicochemical, textural, and sensory properties. The second stage investigated the health effects of the optimised product using hypercholesterolemic rat models. Proximate composition, dietary fibre, texture profile analysis, and sensory evaluation were performed, alongside animal trials comparing mushroom ball supplementation to simvastatin treatment. Proximate composition varied significantly (p < 0.05) among formulations, with moisture (56.42–62.54%), protein (5.73–6.90%), fat (0.34–4.43%), ash (2.16–2.71%), carbohydrate (28.09–32.86%), and energy (153.76–179.00 kcal). The product provided high dietary fibre (8.6 g/serving), equivalent to one-third of the adult daily requirement. Texture analysis showed that increased transglutaminase enhanced firmness, while oil content modulated both firmness and toughness. Sensory evaluation identified M3 and M4 as the most acceptable formulations. In animal studies, daily supplementation (15 g) significantly reduced total cholesterol, triglycerides, and LDL levels in hypercholesterolemic rats, with effects comparable to simvastatin. Oyster mushroom-based vegan balls represent a promising plant-based meat analogue with favourable nutritional composition, desirable textural and sensory attributes, and cholesterol-lowering potential. In vivo studies indicated cholesterol- and lipid-lowering effects, suggesting potential health-promoting benefits beyond basic nutrition. This product can be classified as a low-fat, high-fibre, moderate-protein snack with functional health benefits.