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Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
J Food Sci. 2016 Apr; 81(4):C835-40.JF

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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Kim S
Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea.
Lee JW
Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea.
Heo Y
Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea.
Moon B
Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea.

MeSH

AgaricalesColorConsumer BehaviorCookingFlourHardnessHumansPleurotusTasteTriticumVegetablesViscosityWaterbeta-Glucans

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26919287

Citation

Kim, SunHee, et al. "Effect of Pleurotus Eryngii Mushroom β-Glucan On Quality Characteristics of Common Wheat Pasta." Journal of Food Science, vol. 81, no. 4, 2016, pp. C835-40.
Kim S, Lee JW, Heo Y, et al. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta. J Food Sci. 2016;81(4):C835-40.
Kim, S., Lee, J. W., Heo, Y., & Moon, B. (2016). Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta. Journal of Food Science, 81(4), C835-40. https://doi.org/10.1111/1750-3841.13249
Kim S, et al. Effect of Pleurotus Eryngii Mushroom β-Glucan On Quality Characteristics of Common Wheat Pasta. J Food Sci. 2016;81(4):C835-40. PubMed PMID: 26919287.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta. AU - Kim,SunHee, AU - Lee,Jo-Won, AU - Heo,Yena, AU - Moon,BoKyung, Y1 - 2016/02/25/ PY - 2015/06/03/received PY - 2016/01/20/accepted PY - 2016/2/27/entrez PY - 2016/2/27/pubmed PY - 2016/10/26/medline KW - Pleurotus eryngii mushroom KW - common wheat KW - pasta KW - sensory evaluation KW - β-glucan SP - C835 EP - 40 JF - Journal of food science JO - J Food Sci VL - 81 IS - 4 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26919287/Effect_of_Pleurotus_eryngii_Mushroom_β_Glucan_on_Quality_Characteristics_of_Common_Wheat_Pasta_ DB - PRIME DP - Unbound Medicine ER -