Effects of Adding Amount of <i>Schizophyllum Commune</i> on Quality and Starch Digestibility of Biscuit

HE Zedong; FENG Hui; WANG Lingyan; ZHAO Lingxin; SUN Liping; ZHUANG Yongliang

doi:10.13386/j.issn1002-0306.2024050008

Turn off MathJax

Article Contents

Abstract

References

HE Zedong, FENG Hui, WANG Lingyan, et al. Effects of Adding Amount of Schizophyllum Commune on Quality and Starch Digestibility of Biscuit[J]. Science and Technology of Food Industry, xxxx, x(x): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050008.

Citation:

PDF (2995 KB)

Effects of Adding Amount of Schizophyllum Commune on Quality and Starch Digestibility of Biscuit

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China

More Information

Received Date: May 06, 2024
Available Online: March 01, 2025

Graphical Abstract

Abstract

Abstract

In order to investigate the effects of Schizophyllum commune on the physicochemical properties and starch hydrolysis of biscuits, five biscuits were prepared with the adding of S. commune powder by 0, 5%, 10%, 15% and 20% instead of flour, respectively. The physical quality and sensory characteristics of five biscuits were evaluated. The digestibility of starch, microstructure and rheological properties of chyme were determined via in vitro biomimetic digestive system. The results showed that the protein content of five biscuits increased from 6.23% to 8.17%, and the total dietary fibre content increased from 5.99% to 11.61% with the increase of S. commune. The addition of S. commune powder would increase the hardness, crispness and the chewability of biscuits. The color, flavor and texture of the biscuits with 10% of S. commune were evaluated to the highest score. The addition of S. commune could significantly reduce the digestibility of starch in biscuits, thus reduce the glucose release and eGI value during in vitro digestion. After 180 min of in vitro digestion, the eGI values of five biscuits were 73.84, 70.41, 57.87, 57.18 and 56.31, respectively. With the increase of the addition of S. commune, the visibility of starch granules during the observation on microstructure of digestive chyme decreased. The viscosity of digestive chyme after intestinal digestion of five biscuits increased from 0.08 Pa·s to 0.89 Pa·s with the increase of S. commune. In summary, the addition of 10% S. commune powder not only improved the sensory quality but also reduced the digestibility of starch of the biscuit.
- Schizophyllum commune,
- biscuit,
- starch digestion,
- digestive chyme,
- microstructure,
- apparent viscosity

FullText(HTML)

References (33)

References

[1]	刘美琪, 郑龙华, 孙越, 等. 功能性代餐饼干的研究发展[J]. 粮食与食品工业,2021,28(4):41−45. [LIU M Q, ZHENG L H, SUN Y, et al. Research and development of functional meal substitute biscuits[J]. Cereal and Food Industry,2021,28(4):41−45.] doi: 10.3969/j.issn.1672-5026.2021.04.011 LIU M Q, ZHENG L H, SUN Y, et al. Research and development of functional meal substitute biscuits[J]. Cereal and Food Industry, 2021, 28（4）: 41−45. doi: 10.3969/j.issn.1672-5026.2021.04.011
[2]	范三红, 许珍珍, 白宝清, 等. 藜麦石头饼的工艺及消化特性[J]. 中国粮油学报,2020,35(7):150−156. [FAN S H, XU Z Z, BAI B Q, et al. Processing and digestive characteristics of quinoa stone cake[J]. Journal of the Chinese Cereals and Oils Association,2020,35(7):150−156.] FAN S H, XU Z Z, BAI B Q, et al. Processing and digestive characteristics of quinoa stone cake[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35（7）: 150−156.
[3]	张晶, 张美莉. β-葡聚糖对燕麦淀粉凝胶特性及老化的影响[J]. 中国食品学报,2021,21(8):91−101. [ZHANG J, ZHANG M L. Effects of β-glucan on gel and retrogradation of oat starch[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(8):91−101.] ZHANG J, ZHANG M L. Effects of β-glucan on gel and retrogradation of oat starch[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21（8）: 91−101.
[4]	CHEN Z Y, YIN C M, FAN X Z, et al. Characterization of physicochemical and biological properties of Schizophyllum commune polysaccharide extracted with different methods[J]. International Journal of Biological Macromolecules,2020,156:1425−1434. doi: 10.1016/j.ijbiomac.2019.11.183
[5]	何泽东, 沈秋莲, 冯慧, 等. 白参菌复合小麦粉馒头及其淀粉消化性研究[J]. 食品安全质量检测学报,2023,14(17):252−260. [HE Z D, SHEN Q L, FENG H, et al. Study on the Schizophyllum commune composite wheat flour steamed bread and its starch digestibility[J]. Journal of Food Safety and Quality,2023,14(17):252−260.] HE Z D, SHEN Q L, FENG H, et al. Study on the Schizophyllum commune composite wheat flour steamed bread and its starch digestibility[J]. Journal of Food Safety and Quality, 2023, 14（17）: 252−260.
[6]	LU L, HE C G, LIU B J, et al. Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility[J]. LWT-Food Science and Technology,2022,159:113222. doi: 10.1016/j.lwt.2022.113222
[7]	LIU Y D, ZHANG H, BRENNAN M, et al. Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms[J]. LWT-Food Science and Technology,2022,169:113923. doi: 10.1016/j.lwt.2022.113923
[8]	SANT'ANNA V, GURAK P D, MARCZAK LDF, et al. Tracking bioactive compounds with colour changes in foods-A review[J]. 2013, 98(3):601−608.
[9]	潘路路, 乔紫阳, 薛振丹. 响应面法优化燕麦杏鲍菇酥性饼干配方[J]. 粮食与食品工业,2023,30(6):40−44+50. [PAN L L, QIAO Z Y, XUE Z D. Optimization of formulation of oat-Pleurotus eryngii crisp cookies by response surface analysis[J]. Cereal and Food Industry,2023,30(6):40−44+50.] PAN L L, QIAO Z Y, XUE Z D. Optimization of formulation of oat-Pleurotus eryngii crisp cookies by response surface analysis[J]. Cereal and Food Industry, 2023, 30（6）: 40−44+50.
[10]	ZHANG T T, TIAN Z, SUN L P, et al. Effect of different cadmium levels in Boletus griseus on bioaccessibility, bioavailability, and intestinal flora by establishing a complete bionic digestion system in vitro[J]. Journal of Food Science,2022,87(8):3677−3689. doi: 10.1111/1750-3841.16231
[11]	GOÑI I, GARCIA-ALONSO A, SAURA-CALIXTO F. A starch hydrolysis procedure to estimate glycemic index[J]. Nutrition Research,1997,17(3):427−437. doi: 10.1016/S0271-5317(97)00010-9
[12]	GRANFELDT Y, BJORCK I, DREWS A, et al. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products[J]. European Journal of Clinical Nutrition,1992,46(9):649−660.
[13]	吴彤, 冯进, 黄午阳, 等. 牛蒡果胶多糖/玉米醇溶蛋白复合颗粒稳定的Pickering乳液构建及对姜黄素的递送功效[J]. 食品科学,2023,44(14):37−46. [WU T, FENG J, HUANG W Y, et al. Fabrication of Pickering emulsions stabilized by burdock rhamnogalacturonan I (RG-1)-type pectin/zein composite particles and their utilization for the delivery of curcumin[J]. Food Science,2023,44(14):37−46.] doi: 10.7506/spkx1002-6630-20221102-014 WU T, FENG J, HUANG W Y, et al. Fabrication of Pickering emulsions stabilized by burdock rhamnogalacturonan I （RG-1）-type pectin/zein composite particles and their utilization for the delivery of curcumin[J]. Food Science, 2023, 44（14）: 37−46. doi: 10.7506/spkx1002-6630-20221102-014
[14]	FOSCHIA M, PERESSINI D, SENSIDONI A, et al. The effects of dietary fibre addition on the quality of common cereal products[J]. Journal of Cereal Science,2013,58(2):216−227. doi: 10.1016/j.jcs.2013.05.010
[15]	赵芬, 贾丁玮, 周燕, 等. 转谷氨酰胺酶改良青稞粉品质和青稞饼干口感研究[J]. 食品科学技术学报,2021,39(2):110−116,151. [ZHAO F, JIA D W, ZHOU Y, et al. Study on lmproving quality of highland barley flour and taste of highland barley biscuit by transglutaminase[J]. Journal of food science and technology,2021,39(2):110−116,151.] ZHAO F, JIA D W, ZHOU Y, et al. Study on lmproving quality of highland barley flour and taste of highland barley biscuit by transglutaminase[J]. Journal of food science and technology, 2021, 39（2）: 110−116,151.
[16]	孙慧娟, 朱玲, 刘通通, 等. 亚麻籽饼粕粉对面团流变学特性以及饼干品质的影响[J]. 中国粮油学报,2022,37(8):80−85. [SUN H J, ZHU L, LIU T T, et al. Effect of flaxseed cake meal on rheological properties of dough and quality of biscuit[J]. Journal of the Chinese Cereals and Oils Association,2022,37(8):80−85.] SUN H J, ZHU L, LIU T T, et al. Effect of flaxseed cake meal on rheological properties of dough and quality of biscuit[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37（8）: 80−85.
[17]	SULIEMAN A A, ZHU K X, PENG W, et al. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour[J]. Food Chemistry,2019,271:193−203. doi: 10.1016/j.foodchem.2018.07.189
[18]	CHEN C, HAN Y L, LI S Y, et al. Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour[J]. Cyta-Journal of Food,2021,19(1):137−145. doi: 10.1080/19476337.2020.1864021
[19]	WANG L W, ZHAO H, BRENNAN M, et al. In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles[J]. Food Chemistry,2020,330:127214. doi: 10.1016/j.foodchem.2020.127214
[20]	VALLÉE M, LU X K, NAARCISO J O, et al. Physical, predictive glycaemic response and antioxidative properties of black ear mushroom (Auricularia auricula) extrudates[J]. Plant foods for human nutrition (Dordrecht, Netherlands),2017,72(3):301−307. doi: 10.1007/s11130-017-0621-6
[21]	AUGUSTIN L, KENDALL C, JENKINS D, et al. Glycemic index, glycemic load and glycemic response:an international scientific consensus summit from the international carbohydrate quality consortium (ICQC)[J]. Nutrition, Metabolism and Cardiovascular Diseases,2015,25(9):795−815. doi: 10.1016/j.numecd.2015.05.005
[22]	李楠, 张良, 刘倩楠, 等. 膳食纤维对饼干体外消化速率的抑制作用[J]. 现代食品科技,2020,36(8):110−116. [LI N, ZHANG L, LIU Q N, et al. Inhibitory effect of dietary fiber on the in vitro digestion rate of biscuits[J]. Modern Food Science and Technology,2020,36(8):110−116.] LI N, ZHANG L, LIU Q N, et al. Inhibitory effect of dietary fiber on the in vitro digestion rate of biscuits[J]. Modern Food Science and Technology, 2020, 36（8）: 110−116.
[23]	TU J C, BRENNAN M, HUI X D, et al. Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics[J]. International Journal of Food Science and Technology,2021,57(5):2715−2728.
[24]	SHAO S B, YI X E, LI C. Main factors affecting the starch digestibility in Chinese steamed bread[J]. Food Chemistry,2022,393:133448. doi: 10.1016/j.foodchem.2022.133448
[25]	YANG Z L, ZHANG Y Y, WU Y W, et al. Factors influencing the starch digestibility of starchy foods:A review[J]. Food Chemistry,2023,406:135009. doi: 10.1016/j.foodchem.2022.135009
[26]	WANG S J, WANG S K, LIU L, et al. Structural orders of wheat starch do not determine the in vitro enzymatic digestibility[J]. Journal of Agricultural and Food Chemistry,2017,65(8):1697−1706. doi: 10.1021/acs.jafc.6b04044
[27]	ZHANG H, SUN S G, AI L Z. Physical barrier effects of dietary fibers on lowering starch digestibility[J]. Current Opinion in Food Science,2022,48:100940. doi: 10.1016/j.cofs.2022.100940
[28]	NG H, DANIEL R, WAN A, et al. Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit[J]. Food Chemistry,2017,227:358−368. doi: 10.1016/j.foodchem.2017.01.108
[29]	GE F Z, WU P, CHEN X D. Evolutions of rheology, microstructure and starch hydrolysis of pumpkin-enriched bread during simulated gastrointestinal digestion[J]. International Journal of Food Science and Technology,2021,56:6000−6010. doi: 10.1111/ijfs.15273
[30]	REPIN N, CUI W S, GOFF D H. Impact of dietary fibre on in vitro digestibility of modified tapioca starch:Viscosity effect[J]. Bioactive Carbohydrates and Dietary Fibre,2016,15:2−11.
[31]	ZHANG H LI Z, ZHANG L L, et al. Effects of soluble dietary fibers on the viscosity property and digestion kinetics of corn starch digesta[J]. Food Chemistry,2021,338:127825. doi: 10.1016/j.foodchem.2020.127825
[32]	WUNJUNTUK K, AHMAD M, TECHAKRIENGKRAI T, et al. Proximate composition, dietary fibre, beta-glucan content, and inhibition of key enzymes linked to diabetes and obesity in cultivated and wild mushrooms[J]. Journal of Food Composition and Analysis,2022,105:104226. doi: 10.1016/j.jfca.2021.104226
[33]	GOFF H D, REPIN N, FABEK H, et al. Dietary fibre for glycaemia control:Towards a mechanistic understanding[J]. Bioactive Carbohydrates and Dietary Fibre,2018,14:39−53. doi: 10.1016/j.bcdf.2017.07.005

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (17) PDF downloads (2)

Science and Technology of Food Industry

Effects of Adding Amount of Schizophyllum Commune on Quality and Starch Digestibility of Biscuit

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content