(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

• Published in: Journal of the science of food and agriculture Vol. 91; no. 10; pp. 1915 - 1919
• Main Authors: Kim, Juyoung, Lee, Seung Mi, Bae, In Young, Park, Hyuk-Gu, Gyu Lee, Hyeon, Lee, Suyong
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15-08-2011; Wiley
• Subjects: beta-Glucans - analysis; Biological and medical sciences; Biological Products - chemistry; cakes; Caloric Restriction; Cereal and baking product industries; Dietary Fiber; Energy Intake; Flour; Food industries; Food Technology; Food, Fortified; Fruit and vegetable industries; Functional Food; Fundamental and applied biological sciences. Psychology; Gels; high fibre; Lentinus edodes mushrooms; Shiitake Mushrooms - chemistry; Starch - chemistry; Viscosity; wheat flour substitute; β-glucan; β-glucan; wheat flour substitute; high fibre; Cake; Materials; Basidiomycota; Lentinus edodes; Fungi; Glucan; Wheat flour; Lentinus edodes mushrooms; Cereal product; cakes; Substitute; Polysaccharide; Edible fungi; Food
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.4409

BACKGROUND: Extensive physiological and biological emphasis has been placed on pharmaceutical and medicinal uses of mushrooms containing β‐glucans, but their incorporation into processed functional foods is quite limited. Thus, low‐grade Lentinus edodes mushrooms were utilised to produce β‐glucan‐enriched materials (BGEMs), which were evaluated as a high‐fibre and low‐calorie substitute for wheat flour.
RESULTS: The fractions obtained from Lentinus edodes mushrooms contained 514 g kg−1 of (1–3)‐β‐glucans with (1–6)‐β‐linked side chains and the chemical structure was confirmed by 13C NMR and FTIR spectroscopy. Replacement of a portion of the wheat flour with BGEMs resulted in the solutions with lower values of pasting parameters and also caused significant changes in starch gelatinisation. When BGEMs were incorporated into cake formulations, batter viscosity increased with more shear‐thinning behaviours and elastic properties improved. Overall, the cakes containing more BGEMs showed decreased volume and increased hardness while no significant differences were observed between the control and BGEM cakes containing 1 g of β‐glucan per serving.
CONCLUSION: As a wheat flour substitute, the BGEMs that were prepared from low‐grade Lentinus edodes mushrooms, could be successfully used to produce cakes containing 1 g of β‐glucan per serving with quality attributes similar to those of the control. Copyright © 2011 Society of Chemical Industry