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Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates
Ist Teil von
Plant foods for human nutrition (Dordrecht), 2017-09, Vol.72 (3), p.301-307
Ort / Verlag
New York: Springer US
Erscheinungsjahr
2017
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
Black ear mushroom (
Auricularia auricula
) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates
in vitro
starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health.