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In vitro digestible properties and quality characterization of nonsucrose gluten-free Lentinus edodes cookies

文献类型： 外文期刊

作者： Feng, Tao 1 ; Wang, Wenxin 1 ; Zhuang, Haining 2 ; Song, Shiqing 1 ; Yao, Lingyun 1 ; Sun, Min 1 ; Xu, Zhimin 1 ;

作者机构： 1.Shanghai Inst Technol, Dept Food Sci & Engn, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China

2.Shanghai Acad Agr Sci, Div Edible Fungi Fermentat & Proc, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr,Natl Engn Res Ctr Edible Fungi,Inst Ed, Shanghai 201403, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2018 年 42 卷 2 期

页码：

收录情况： SCI

摘要： 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 applicationsThe 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.

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