Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str.8, 20-704 Lublin, Poland.
PZZ Lubella GMW Sp. z o.o., Lublin, Wrotkowska Str. 1, 20-469 Lublin, Poland.
Food Funct. 2022 Aug 15;13(16):8425-8435. doi: 10.1039/d2fo00856d.
Interest in foods enriched with natural ingredients containing bioactive compounds prompts scientists to undertake research to investigate them. This work aimed to evaluate the chemical composition, physical properties, texture, and sensory properties of semolina pasta enriched with 2.5-10% dried mushroom powder (Lion's Mane (L), Maitake (M), Reishi (R), and Enoki (E)). Supplementation with dried mushrooms increased the nutritional value of all the enriched pasta variants, mainly by increasing the content of ash, protein, and dietary fiber. Fortification with Lion's Mane (10%), Reishi (7.5% and 10%), and Enoki (10%) increased the cooking loss of the pasta. A decrease in * (lightness) and * (yellowness) was observed in the enriched pasta, with the exception of the cooked E and L samples. Hardness was increased in the Enoki-supplemented cooked pasta. Only the pasta with 7.5% and 10% Lion's Mane and Reishi mushrooms did not have acceptable sensory attributes. Based on the research, the recommended level of supplementation is 5% for Lion's Mane and Reishi, 7.5% for Enoki, and 10% for Maitake mushrooms.
人们对富含生物活性化合物的天然成分的食品产生了兴趣，这促使科学家们开展研究来对其进行调查。本工作旨在评估含有 2.5-10%干蘑菇粉（Lion's Mane（L）、Maitake（M）、Reishi（R）和 Enoki（E））的 semolina 意大利面的化学成分、物理性质、质地和感官特性。干蘑菇的添加增加了所有强化意大利面变体的营养价值，主要是通过增加灰分、蛋白质和膳食纤维的含量。Lion's Mane（10%）、Reishi（7.5% 和 10%）和 Enoki（10%）的强化导致意大利面的烹饪损失增加。除了煮过的 E 和 L 样品外，强化意大利面的 *（亮度）和 *（黄度）值降低。硬度在添加 Enoki 的熟意大利面中增加。只有添加 7.5%和 10% Lion's Mane 和 Reishi 蘑菇的意大利面没有可接受的感官属性。根据研究，建议的 Lion's Mane 和 Reishi 强化水平为 5%，Enoki 为 7.5%，Maitake 蘑菇为 10%。
