Physical,Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (<Emphasis Type="Italic">Auricularia auricula</Emphasis>) Extrudates |
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| Authors: | Margaux Vallée Xikun Lu Joan Oñate Narciso Wenhui Li Yuyue Qin Margaret A Brennan Charles S Brennan |
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| Institution: | 1.Wine Food and Molecular Biosciences,Lincoln University,Lincoln,New Zealand;2.Kunming University of Science and Technology,Kunming,China |
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| Abstract: | Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates in vitro starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health. |
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