Journal
FOOD CHEMISTRY
Volume 264, Issue -, Pages 199-209Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.04.130
Keywords
Mushroom powder; Pasta; Nutritional profile; Starch digestibility; Antioxidant
Funding
- Meadow Mushrooms Ltd.
- Tianjin Natural Science Foundation [16JCZDJC34000]
- Riddet Institute, Palmerston North, New Zealand
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This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.
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