How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Abstract

Summary In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties and textural characteristics of the pasta produced were also determined. The results showed that the addition of mushroom powder increased the cooking loss, as well as firmness and resistance of the uniaxial tension of the pasta. Porcini mushroom incorporation significantly decreased the swelling index, water absorption index and moisture content values of the cooked pasta, while, for the white button and shiitake mushrooms, there was no noticeable effect on either index compared with the control sample (containing exclusively durum wheat semolina). The addition of shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength.

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

“…The SI and WAI of the pasta was then determined using the methods employed by our previous paper (Lu, Brennan, Serventi, Mason & Brennan, 2016).…”

Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis, P. ostreatus, P. pulmonarius and P. tuber‐regium

“…Edible mushrooms contain bioactive compounds with functional and medicinal properties. These properties have actively promoted research and development of mushroom products as ingredients for the food industry (Lu et al, 2016;Wang et al, 2016;Bach et al, 2017). Mushrooms are also a unique food because their antioxidant capacity is naturally associated with antimicrobial properties.…”

Effect of mushroom powder in fresh pasta development

“…The results also allow to say that all the pastas have similar values, considering the same textural property. The encountered results could be explained by the physical competition between protein interaction and coagulation in a continuous network and starch (Lu et al, 2016). Moreover, the firmness is one of the most important evaluation indexes of pasta, which measures the force required for shearing the pasta.…”

“…The overall quality of pasta is related to its cooking properties, nutritional value, and textural characteristics (Lu et al, 2006). The high cooking quality is related to low cooking losses and minimal increase in volume during cooking (Lu et al, 2016). The nutritional and textural properties of pasta are important to the acceptability by the consumers (Sobota et al, Ficco et al, 2016).…”

“…Shiitake mushrooms could be added to food directly fresh or dehydrated, whole or in pieces or as powder, enlarging their consumption and providing beneficial health effects through food products (Lin et al, 2008). Moreover, the introduction of mushroom powders or flours, and some derivative products from them, in pastas had been studied by several authors (Kaur et al, 2013;Kim et al, 2016;Lu et al 2016). In this study, Shiitake mushroom flour was added, at different proportions (5, 10 and 15%) to regular wheat flour (RWF) and 30% semolina wheat flour (SWF) with the aim of replacing wheat flour by mushroom flour in pasta production, with acceptable quality, in order to valorise this mushroom, creating economic benefits for producers and avoid unnecessary wastes.…”