In vitro digestible properties and quality characterization of nonsucrose gluten-free Lentinus edodes cookies
Document Type
Article
Publication Date
2-1-2018
Abstract
Lentinus edodes was included in nonsucrose gluten-free cookie formulations. Their digestible properties and quality features were analyzed. Six various types of cookies were prepared through the use of 0, 5, 10, 15, 20, and 25% of Lentinus edodes powder. The quality features of cookies and cookie dough, as well as digestibility were measured. To which level consumers were attracted by the six types of cookie was assessed. The quality features of the six types of cookies varied significantly to different degrees. Nevertheless, these differences failed to change the acceptance of consumers for nonsucrose gluten-free Lentinus edodes cookies. The digestibility properties of Lentinus edodes powder cookies were related to how much nonsucrose gluten-free Lentinus edodes powder was used in cookie formulations. The presence of 10% of Lentinus edodes powder in the cookie formulation has the slowest digestible properties without affecting consumers' preference. Practical applications: The study made the cookies, with millet flour instead of wheat flour, which could be provided by people with celiac disease. Maltitol instead of sucrose and the diabetes and the obese could also eat. Lentinus edodes powder was added into the dough, an increase of the overall nutritional value of cookies, so that cookies with anti-digestive increased the content of resistant starch, slowly digestible starch and reduced the predicted glycemic index. It was suitable for a variety of people to eat. It also provided a theoretical basis for the application of edible fungi in baked goods, and opened up the types of functional foods with reduced predicted glycemic index. It provided a great potential for the edible fungi functional foods.
Publication Source (Journal or Book title)
Journal of Food Processing and Preservation
Recommended Citation
Feng, T., Wang, W., Zhuang, H., Song, S., Yao, L., Sun, M., & Xu, Z. (2018). In vitro digestible properties and quality characterization of nonsucrose gluten-free Lentinus edodes cookies. Journal of Food Processing and Preservation, 42 (2) https://doi.org/10.1111/jfpp.13454