How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta
Xikun Lu, Margaret A. Brennan, Luca Serventi, Sue Mason, Charles S. Brennan
International Journal of Food Science & Technology
Abstract
Summary 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 the white 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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
porcini mushroom decreased swelling index
“Porcini mushroom incorporation significantly decreased the swelling index, water absorption index and moisture content values of the cooked pasta”
mushroom powder increased resistance of the uniaxial tension
“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.”
shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength
“The addition of shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength.”