Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Abstract

a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

“…In particular, the sample with 2% of the β-glucan-rich fractions added F I G U R E 3 Attributes plot obtained from CATA total frequency counts and liking to replace wheat flour was significantly preferred compared to the sample without supplementation. However, for the preferred formulation, the amount provided per serving was only 0.79 g. Ng, Robert, Ahmad, and Ishak (2017) found that supplementation with P. sajor-caju powder up to 8% to biscuits could lead to a more desirable aroma, color, and flavor when compared with the biscuit without supplementation. Nevertheless, with higher amounts of P. sajor-caju powder, undesirable results were obtained, with decreasing liking scores due to the higher degree of firmness and the stronger aroma and flavor as well as the darker surface color of the biscuits.…”

“…However, for the preferred formulation, the amount provided per serving was only 0.79 g Ng, Robert, Ahmad, and Ishak (2017). n.s., non significant difference according to Cochran's Q test.…”

Circular reuse of bio-resources: the role ofPleurotusspp. in the development of functional foods

“…12 The total dietary fibre content found in various studies is in the range 10.58-56.99 g per 100 g of fruit body dry weight (d.w.) ( Table 1). 7,8,[13][14][15][16][17][18][19][20][21] The AOAC enzymatic gravimetric method is the most frequently used to determine dietary fibre contents in mushrooms. However, the presence in the residue of non-protein nitrogen (N) originating from chitin (which is generally not mentioned) impairs the calculation and could be one of the reasons for the different values found by various authors.…”

“…This latter conversion factor was used to fill out Table 1, to obtain a close approximation of protein content of four Pleurotus spp., which resulted in values varying from 9.29 to 37.4 g per 100 g of fruit bodies d.w. (Table 1). [6][7][8][13][14][15][16][18][19][20][21][32][33][34][35][36] Indeed, these mushrooms are considered as a good source of protein, especially for vegetarians. Overall on a dry basis, the protein content of Pleurotus spp.…”

“…Previous reports have found that the fat content ranges between 1.18 and 4.4 g per 100 g d.w. in P. ostreatus, between 5.97 and 7.5 g per 100 g d.w. in P. eryngii and between 0.9 and 3.84 g per 100 g d.w. in P. sajor-caju (Table 1). 7,8,[13][14][15][16][18][19][20][21][32][33][34][35][36] The fat fraction of mushrooms includes, in general, representative compounds of all classes of lipids, namely, free fatty acids, mono-, di-and triglycerides, sterols, sterol esters and phospholipids. Triglycerides are prevalent, while squalene, ergosterol (free and esterified) and ubiquinone have also been reported as minor components.…”