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Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

This study investigated the physicochemical, low glycemic index, and mineral uptake of functional noodles added with varying concentrations (0–10 %) of Lentinus edodes (also known as shiitake) powder. Noodles with 4 % mushroom powder (L3) exhibited comparable sensory attributes in comparison with co...

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Autori principali: Subhra De, Prince Chawla, Anarase Dattatray, Muzaffar Iqbal, Gulden Goksen, Sanju Bala Dhull, Alexandru Vasile Rusu, Aarti Bains
Natura: Artigo
Lingua:Inglês
Pubblicazione: Elsevier 2024-12-01
Serie:Food Chemistry: X
Soggetti:
Lentinus edodes
Mushroom
Noodles
Nutritional properties
Glycemic index
Mineral bioavailability
Accesso online:http://www.sciencedirect.com/science/article/pii/S2590157524007880
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