Vallée, MLu, XNarciso, JOLi, WQin, YBrennan, MargaretBrennan, CS2018-05-212017-07-042017-090921-966828677100 (pubmed)https://hdl.handle.net/10182/9419Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates in vitro starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health.pp.301-307Printen© Springer Science+Business Media, LLC 2017black ear mushroomantioxidantglycaemic responseplant bioactivesextrusionHumansAgaricalesPhenolsStarchAntioxidantsNutritive ValueColorOryzaJournal Article10.1007/s11130-017-0621-6ANZSRC::0908 Food SciencesANZSRC::090803 Food Nutritional Balance1573-9104ANZSRC::3006 Food sciencesANZSRC::3210 Nutrition and dietetics