Effect of <i>Ganoderma lucidum</i> to Produce Functional Chocolate: Physicochemical, Textural and Sensory Properties.

Previous studies also reported an increasing trend in the hardness of foodstuff by the addition of mushroom powder (Lu et al. 2016 ). 3.7 Sensory Results The sensory evaluation of functional chocolates enriched with GL was assessed based on texture, color, melting in the mouth, sweetness, and overall acceptance over 4 months of storage (Figure 3a,b ).

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