Development and Characterization of Pleurotus ostreatus Mushroom-Wheat Bread

被引:7
|
作者
Losoya-Sifuentes, Carolina [1 ]
Simoes, Livia Souza [2 ]
Cruz, Mario [3 ]
Rodriguez-Jasso, Rosa Maria [1 ]
Loredo-Trevino, Araceli [1 ]
Teixeira, Jose Antonio [2 ]
Nobre, Clarisse [2 ]
Belmares, Ruth [1 ]
机构
[1] Autonomous Univ Coahuila, Fac Chem Sci, Dept Food Res, Blvd V Carranza Jose Cardenas S-N Col Republ, Saltillo 25280, Coahuila, Mexico
[2] Univ Minho, CEB, Ctr Biol Engn, Campus Gualtar, P-4710057 Braga, Portugal
[3] Antonio Narro Autonomous Agrarian Univ Saltillo, Dept Food Sci & Technol, Calzada Antonio Narro 1923 Col Buena Vista, Buenaventura 25315, Coahuila, Mexico
来源
STARCH-STARKE | 2022年 / 74卷 / 1-2期
关键词
edible mushrooms; glycemic index; Pleurotus ostreatus; wheat bread; DIETARY FIBER; CULTIVATED MUSHROOMS; STARCH DIGESTIBILITY; QUALITY ATTRIBUTES; GLYCEMIC RESPONSE; EDIBLE MUSHROOMS; SAJOR-CAJU; ANTIOXIDANT; GLUCANS; POWDER;
D O I
10.1002/star.202100126
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The Pleurotus ostreatus mushroom is a source of high nutritional value and bioactive compounds such as beta-glucans, with immunomodulatory, hypoglycemic, and prebiotic activity. The aim of this work is to develop a bread with P. ostreatus powder (POP) to increase its nutritional value and reduce its glycemic index. Four formulations are proposed substituting 5%, 10%, 15%, and 20% of wheat flour (w/w) for POP in the bread. Their physical and nutritional characteristics were evaluated. In addition to determining the glycemic index and the in vitro digestion of starch in the proposed formulations. Results shown that with the addition of POP the specific volume of the bread decreased, and it became darker. The nutritional value of the bread is enriched, since the content on proteins, fiber, and minerals increased. The results of in vitro simulated gastrointestinal digestion demonstrated that bread supplemented with POP showed more optimal starch digestibility with slower digestion rate, lower eGI, and RDS contents, which could bring health benefits to humans. These findings suggest that the mushroom powder is an excellent alternative to produce bread with improved nutritional quality and decreased glycemic index.
引用
收藏
页数:9
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