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

Sze , Han Ng and Sathyasurya, Sathyasurya Daniel Robert and Wan Ahmad, Wan Amir Nizam and Wan Rosli, W. I. (2017) 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. Food Chemistry. pp. 358-368. ISSN 0308-8146

[img]
Preview
PDF - Accepted Version
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (969Kb) | Preview

    Abstract

    The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

    Item Type: Article
    Uncontrolled Keywords: Pleurotus sajor saju Nutritional values Microstructure Starch digestibility Glycaemic index Sensory acceptability
    Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
    T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
    Divisions: Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article
    z Profil Pakar (Expert Profile) > PROFESSOR DR. WAN ROSLI BIN WAN ISHAK
    Depositing User: Administrator Automasi
    Date Deposited: 07 Apr 2017 17:45
    Last Modified: 28 Aug 2017 13:02
    URI: http://eprints.usm.my/id/eprint/32979

    Actions (login required)

    View Item
    Share