Now showing items 1-4 of 4
Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta
This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched ...
Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products
In this study, semolina extruded snack products were supplemented with white button mushroom (Agaricus bisporus), shiitake (Lentinula edodes) and porcini mushrooms (Boletus edulis). The functional properties of the products ...
Incorporation of mushroom powder into bread dough—Effects on dough rheology and bread properties
(Wiley on behalf of AACC International, 2018-05)
Background and objectives: Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional ...
How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta
(Wiley on behalf of Institute of Food Science and Technology, 2016-11)
In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties ...