Effect of Pleurotus eryngii Mushroom [beta]-Glucan on Quality Characteristics of Common Wheat Pasta

• Published in: Journal of food science Vol. 81; no. 4; p. C835
• Main Authors: Kim, SunHee, Lee, Jo-Won, Heo, Yena, Moon, BoKyung
• Format: Journal Article
• Language: English
• Published: Chicago Wiley Subscription Services, Inc 01-04-2016
• Subjects: Bread; Pasta; Quality; Wheat
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.13249

The objective of this study was to evaluate the effect of [beta]-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. Practical Application [beta]-Glucan-rich fractions (BGRFs) were produced from Pleurotus eryngii mushroom and pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. 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. Pasta containing 6% BGRFs showed a microstructure similar to that of semolina pasta. Based on the results of this study, the common wheat pasta with added BGRFs could possibly be used to substitute semolina pasta in the future.