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Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits

文献类型： 外文期刊

作者： Wang, Changrong 1 ; Lin, Mengfan 1 ; Li, Yibin 3 ; Zhuang, Weijing 1 ; Guo, Zebin 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China

2.Minist Agr & Rural Affairs, Integrated Sci Res Base Edible fungi Proc & Compre, Fuzhou, Fujian, Peoples R China

3.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou, Fujian, Peoples R China

关键词： Steam explosion; Soluble dietary fiber; Biscuits

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 265 卷

页码：

收录情况： SCI

摘要： Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE -modified Tremella fuciformis (T. fuciformis) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE -modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in the biscuits, which improved the spread ratio of the biscuits and resulted in attractive colors. Meanwhile, as starch was embedded, the starch hydrolysis rate (from 60.9 +/- 0.90 % to 43.01 +/- 0.78 %) and estimated glycemic index (from 84.10 +/- 4.39 to 68.45 +/- 3.15) of 12 % M-SDF biscuits were reduced. Furthermore, 8 % M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE -modified edible fungi processing by-product SDF as an additive in functional foods.

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