Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents

Abstract

This study was carried out to compare the nutritional values, total phenolic content (TPC), and antioxidant activity (AOA) of straw mushroom between egg‐shaped (ME) and fully expanded pileus (MF) stages. Effects of three levels of feed moisture (FM: 13, 16, and 19%) and four levels of straw mushroom powder (MP: 0, 10, 15, and 20) were also investigated. It was set a constant barrel temperature profile due to temperature is not a factor for this study. The reseult showed that MF had higher nutritional values than ME. Increasing MP resulted in increased true density (TD), TPC, and AOA but decreased expansion ratio (ER), lightness, and texture hardness of extruded snacks. Increasing FM resulted in increased TD and texture hardness but decreased ER, lightness, TPC, and AOA of extruded snacks. The optimum formulation of extruded snacks predicted by RSM was 13−14% FM and 14−17% MP. This study demonstrated that it was possible to incorporate straw mushroom and brown rice mixtures into extruded snacks that were nutritious and acceptable to consumers. Practical applications Mushrooms have been incorporated in normal diets and increasingly popular as an ingredient in many food products. Straw mushrooms (Volvariella volvacea (Bull. ex Fr.) Sing.) are popular for consumption in Asian countries because of their availability all year round, ease of purchase, and their unique flavor and texture. This study demonstrated that it was possible to produce nutritious snacks containing straw mushroom (14–17%) and brown rice mixtures using extrusion process.

Physicochemical and sensory properties of corn grits and pineapple stem starch‐based extruded snacks enriched with oyster mushroom powder

“…An increase in the total phenolic content could be attributed to the polyphenols in mushroom powder that also affect the nutritional quality of extrudates. This result is similar to that reported in the previous studies on total phenolic content of extrudates enriched with mushrooms (Tepsongkroh et al ., 2019; Lu et al ., 2020). Nevertheless, the total phenolic content was also estimated for the control sample (105.46 mg GAE/100 g, db).…”

“…It can be concluded that high temperature and shear force had a major impact on the loss of total phenolic content. Phenolic compounds can be destroyed and may form chemically less reactive or less extractable compounds due to polymerisation of phenolic compounds (Tepsongkroh et al ., 2019).…”

New food compositions to increase the content of phenolic compounds in extrudates

“…Extrusion of the mixture containing brown rice and straw mushrooms. Tepsongkroh et al (2019) prepared brown rice-based extrudates containing straw mushrooms by a co-rotating twin-screw extruder (ZE 25 × 33D; Hermann Berstorff Laboratory, Hannover, Germany) which consisted of 7 sections ending with a 24.5 mm thick die plate and one wavy chipshaped (1 mm × 20 mm) die hole. FR was controlled at 4.8 kg h -1 and SS was set at 350 rpm.…”

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

“…Although the color and texture of the muffins were affected, sensorial parameters were still acceptable at 5% substitution. The rice flour replaced by Volvariella volvacea and Pleurotus pulmonarius in brown rice extruded snacks [62,63] and achieved good hedonic scores when a salted seasoning was added, although the texture and color of snacks were altered.…”

“…Considering the reported antioxidant properties for edible mushrooms [109,110], the addition of mushrooms (fresh, dried or extracts) has been successful in preventing or reducing lipid oxidation, especially in products with high levels of fat, as alternatives to synthetic antioxidants. In several works where mushroom species were used to replace main ingredients (Table 1), the antioxidant effect in the food product was also investigated, generally by determining thiobarbituric acid reactive substances (TBARS) or peroxide value, which measure oxidation products such as malondialdehyde and peroxides, respectively [17,38,49,62,66,96]. For example, in the case of meat products, Pil-Nam et al [111] reported that 1.2% of shiitake mushroom freeze-dried powder included in frankfurters kept TBARS at 0.48-0.50 mg MDA/kg sample during cold storage, much lower than the values (almost 3.0 mg MDA/kg after 30 days storage) of control samples added with 100 mg/kg NaNO 2 (Table 2).…”