Abstract
Eisei-boros mixed with each of three dried mushrooms (Coprinus comatus, Grifola gargal and Agaricus blazei) were investigated to determine their physical properties and sensory attributes. The shape of starch granules observed using a scanning electron microscope and the molecular structure observed by iodine color reaction indicated that the starches of Eisei-boros mixed with mushrooms were not different from those of the control Eisei-boros without mushrooms. A sensory evaluation showed that palatability and functionality varied from person to person. The overall evaluation by the ranking test showed the following order of preference: Coprinus comatus 2.5%>Grifola gargal 5.0%>Agaricus blazei 10.0% .