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Lion’s Mane rice cookies
Explore a rice-cookie application for SOLVIQA™ 1:1 Lion’s Mane extract powder.
Develop the cookie’s bite, colour and flavour around your intended recipe.
Lion’s Mane rice cookies ingredient options
MUSHEEZ® FUNCTIONAL MUSHROOM INGREDIENT
SOLVIQA™ 1:1 Lion’s Mane extract powderNutrient pairing
No nutrient pairing is proposed for this rice-cookie version.
What the research tells us
Researchers freeze-dried Lion’s Mane for 72 hours, then milled and sieved it.
The powder replaced 1%, 3%, 5% or 7% of rice flour in cookies made with butter, sugar and egg.
The dough rested for an hour and was baked for 13 minutes with top heat at 170°C and bottom heat at 160°C.
The paper used whole mushroom powder, not an extract.
The research reports hardness of about 890 g/cm² for the control, 668 g/cm² at 1% Lion’s Mane and 1,427 g/cm² at 7% (Fig. 3).
The 7% cookies were about 60% harder and darker than the control.
Laboratory antioxidant activity increased.
No tasting panel was reported, so the study does not establish a preferred flavour or consumer acceptance.
Original research: Park, Park & Lee (2021). Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder. Korean J Community Living Sci 32(2):215–230.
Read the original study ↗
Formulation considerations
From research to product development
- Ingredient comparison: Compare the supplied 1:1 grade, including its processing and particle characteristics, with the freeze-dried whole mushroom powder used in the study.
- Initial trials: MUSHEEZ® recommends blending the insoluble 1:1 extract thoroughly with the rice flour.
For initial trials, replace 1 g of each 100 g of rice flour with the extract.
Adjust moisture and assess dough handling, spread, hardness, colour and flavour.
Use an appropriate tasting panel before selecting the formulation. - Optional nutrient routes: Add an optional nutrient with the flour or other dry ingredients.
The standard algae calcium grade neutralises acid, so recipes using chemical leavening or sourdough may need adjusting.
Magnesium is alkaline; assess cookie colour and taste.
- Packaging and shelf life: Use moisture-barrier packaging.
Validate processing and check texture and microbial stability through shelf life. - Nutrient verification: For an optional nutrient route, use MUSHEEZ®-recommended overages and measure retention in the baked product to confirm them.
Verify qualifying nutrient levels after processing and preparation and throughout shelf life before using a nutrient claim.
The MUSHEEZ® take
A cookie still has to earn its place beside the teacup.
We’re after a cookie, not a jaw workout.
Serve two with a little lemon curd and tea.