Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta

Abstract

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta.

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

“…powder could affect the sensory properties of some cereal-based products (e.g., bread, biscuits, and pasta) but no studies have been performed trying to design a low energy-dense vegetable base product, which are always more requested on the market due to the increasing phenomenon of obesity (Proserpio et al, 2016). Recently, Kim, Lee, Heo, and Moon (2016) have proposed the application of the insoluble β-glucan fraction separated from mushroom powder in pasta.…”

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

“…In pasta, insoluble dietary fibre separated from mushroom powder was added at levels of 2-6% of semolina to fortify the product with mushroom β-glucans (Table 7) (Kim et al, 2016). 17 The results of sensory evaluation showed that common wheat pasta obtained the lowest liking scores, while the acceptability increased with the addition of the insoluble β-glucan fraction. In particular, the sample with 2% of the β-glucan-rich fractions added to replace wheat flour was significantly preferred compared to the sample without supplementation.…”

“…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.…”

“…32.3 g per 100 g d.w., was also observed in one strain of P. ostreatus. 10 Similarly, considering two strains of P. eryngii, the β-glucan content was found to vary between 23.85 and 37.1 g per 100 g d.w. 10,17 Beside the genetic factors, the growing conditions affect the β-glucan content: substrates with a high content of polyphenolic compounds induce an increased synthesis of β-(1→3) D-glucan synthetase in their fruiting bodies. Factors such as the C/N ratio, pH of the substrate and the incubation temperature are also important and species specific.…”

“…49 The ash content of the fruit bodies of Pleurotus spp. ranges between 4.60 and 10.55 g per 100 g d.w. [6][7][8][13][14][15][16][17][18][19][20][21][32][33][34][35][36] ( Table 1). The mineral levels are largely affected by the growth substrates since substrates high in a particular mineral produce mushrooms relatively high in the content of that mineral.…”