Hu Yingrui, Jia Yiqing, Li Zhilin, Wang Zhishuang, Wei Ting, Bi Feifei, Wang Yurou, Qin Yuyue, Khan Afsar, Liu Yaping, Cheng Guiguang
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Department of Chemistry, Abbottabad Campus, COMSATS University Islamabad, Abbottabad 22060, Pakistan.
Foods. 2025 Apr 14;14(8):1343. doi: 10.3390/foods14081343.
The breads were produced using the following formulations: (1) purple rice ( L.) powder alone at 5% and 10% (/), (2) chanterelle mushrooms () powder alone at 1% and 2% (/), and (3) four blended combinations of both purple rice powder (5%, 10%) and chanterelle powder (1%, 2%) at varying ratios. Physicochemical, starch digestibility, antioxidant capacity, odor characteristics, and sensory properties were investigated, which are helpful to search for both rich-nutritious and highly acceptable daily food options. Compared to the control bread, the resistant starch content, phenolic content, flavonoid content, and antioxidant capacity were significantly increased, and the hydrolysis index and glycemic index were significantly decreased in experimental breads. Significant differences were found in color, specific volume, texture characteristics, and aroma components in experimental breads. All the experimental breads showed high overall acceptability, and the results indicated that purple rice and chanterelle mushroom powder could be used as high-value ingredients to improve the nutritional profile and reduce the glycemic index of bread. The purple rice and chanterelle mushrooms are natural food ingredients and show new potential to improve the functional properties of breads.
（1）单独使用5%和10%（/）的紫米粉（L.），（2）单独使用1%和2%（/）的鸡油菌粉（），以及（3）紫米粉（5%、10%）和鸡油菌粉（1%、2%）的四种不同比例混合组合。对其理化性质、淀粉消化率、抗氧化能力、气味特征和感官特性进行了研究，这有助于寻找营养丰富且高度可接受的日常食品选择。与对照面包相比，实验面包中的抗性淀粉含量、酚类含量、黄酮类含量和抗氧化能力显著增加，水解指数和血糖指数显著降低。实验面包在颜色、比容、质地特征和香气成分方面存在显著差异。所有实验面包均表现出较高的总体可接受性，结果表明紫米和鸡油菌粉可作为高价值成分用于改善面包的营养状况并降低其血糖指数。紫米和鸡油菌是天然食品成分，在改善面包功能特性方面展现出新的潜力。
