Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

摘要: The objective of this study was to evaluate the effect β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on quality, textural properties, and sensory evaluation common wheat pasta. Pasta prepared semolina flour by replacing at 2%, 4%, 6% with BGRFs. Semolina showed significantly higher viscosities than samples. However, all viscosities, except breakdown viscosity, were reduced increasing percentages Replacement BGRFs resulted in a reddish brown colored pasta lower L* value a* value. pastas containing up 4% not different regard cooking loss. Addition 2% had no significant impact swelling index water absorption. addition positive quality hardness values similar those In evaluation, cooked highest overall acceptability score. summary, results that could be used produce an improved texture properties