Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits

被引：13
作者：
Wang, Changrong [1 ,2 ]
Lin, Mengfan [1 ,2 ]
Li, Yibin [3 ]
Zhuang, Weijing [1 ,2 ]
Guo, Zebin [1 ,2 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China
[2] Minist Agr & Rural Affairs, Integrated Sci Res Base Edible fungi Proc & Compre, Fuzhou, Fujian, Peoples R China
[3] Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou, Fujian, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2024年 / 265卷
关键词：
Steam explosion; Soluble dietary fiber; Biscuits; STARCH DIGESTIBILITY; GLYCEMIC INDEX; DOUGH; BREAD; GELATINIZATION; SUBSTITUTION; DIGESTION; WATER; BRAN;
D O I：
10.1016/j.ijbiomac.2024.130905
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE -modified Tremella fuciformis (T. fuciformis) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE -modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in the biscuits, which improved the spread ratio of the biscuits and resulted in attractive colors. Meanwhile, as starch was embedded, the starch hydrolysis rate (from 60.9 +/- 0.90 % to 43.01 +/- 0.78 %) and estimated glycemic index (from 84.10 +/- 4.39 to 68.45 +/- 3.15) of 12 % M-SDF biscuits were reduced. Furthermore, 8 % M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE -modified edible fungi processing by-product SDF as an additive in functional foods.
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页数：9
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