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Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products

Lu, X
Brennan, Margaret
Narciso, JO
Guan, W
Zhang, J
Yuan, L
Serventi, Luca
Brennan, CS
Date
2020-01
Type
Journal Article
Fields of Research
ANZSRC::090803 Food Nutritional Balance , ANZSRC::090802 Food Engineering , ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine) , ANZSRC::3006 Food sciences , ANZSRC::3210 Nutrition and dietetics , ANZSRC::4004 Chemical engineering
Abstract
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 were analysed, including the nutritional profile, starch characteristics (content, gelatinisation and digestibility) and antioxidant activities (total phenolic content, DPPH and ORAC), colour, and textural properties. Compared to the control samples, extrudates supplemented with mushroom powder showed a reduced product expansion, decreased water absorption index, increased water solubility index and altered microstructure characteristics. Differences in starch gelatinisation and starch hydrolysis resulted in a reduced predictive glycaemic response value for mushroom supplemented extrudates. Inclusion of mushroom material resulted in higher levels of phenolic compounds and antioxidants.
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© 2019 Published by Elsevier Ltd.
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