How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

作者：Lu Xikun; Brennan Margaret A^*; Serventi Luca; Mason Sue; Brennan Charles S

来源：International Journal of Food Science and Technology, 2016, 51(11): 2433-2439.

DOI：10.1111/ijfs.13246

• Functional food
• mushrooms
• pasta
• pasta cooking quality
• texture

In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties and textural characteristics of the pasta produced were also determined. The results showed that the addition of mushroom powder increased the cooking loss, as well as firmness and resistance of the uniaxial tension of the pasta. Porcini mushroom incorporation significantly decreased the swelling index, water absorption index and moisture content values of the cooked pasta, while, for thewhite button and shiitake mushrooms, there was no noticeable effect on either index compared with the control sample (containing exclusively durum wheat semolina). The addition of shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength.

• 出版日期2016-11