Incorporation of dietary fibre-rich oyster mushroom (Pleurotusudsajor-caju) powder improves postprandial glycaemic responseudby interfering with starch granule structure and starch digestibilityudof biscuit

摘要

The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0,ud4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure,udin vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevatedudincorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscositiesudand starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder alsoudinterfered with the integrity of the starch granules by reducing the sizes and inducing the uneven sphericaludshapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestiveudenzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporationudof 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GIudbiscuit without jeopardizing its desirable sensorial properties.