Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms

被引：29

作者：

Liu, Yudi ^{[1
]}

Zhang, Heng ^{[1
]}

Brennan, Margaret ^{[2
]}

Brennan, Charles ^{[2
]}

Qin, Yuyue ^{[1
]}

Cheng, Guiguang ^{[1
]}

Liu, Yaping ^{[1
]}

机构：

[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650550, Peoples R China

[2] RMIT Univ, Sch Sci, Melbourne 3000, Australia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 169卷

基金：

中国国家自然科学基金;

关键词：

Wheat bread; Cantharellus cibarius; Pleurotus eryngii; In vitro digestion; Dietary fiber; STARCH DIGESTIBILITY; GLYCEMIC RESPONSE; POWDER; QUALITY;

D O I：

10.1016/j.lwt.2022.113923

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A high glycaemic index diet would cause a rapid increase in blood sugar levels and lead to chronic metabolic disorders. In this study, wheat bread enriched with mushroom (Pleurotus eryngii and Cantharellus cibarius) powder at different content (0, 5, 10, and 15 g/100 g replacement based on total weight) was prepared. The effect on the physical, chemical, sensorial, and in vitro digestibility of bread was determined. With the addition of mushroom powder, the total phenolic content of wheat bread significantly (p < 0.05) increased. The reducing sugar, hy-drogenated index, and expected glycemic index gradually decreased with mushroom powder. The results sug-gested that mushroom powder could be used as a high-value ingredient to improve the nutritional profile and reduce bread's glycaemic index. Mushroom powder could be used as a natural food ingredient and showed new potential in improving the functional properties of bread products.

引用

页数：11

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