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

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dc.contributor.authorDe, Subhra
dc.contributor.authorChawla, Prince
dc.contributor.authorDattatray, Anarase
dc.contributor.authorIqbal, Muzaffar
dc.contributor.authorGoksen, Gulden
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorRusu, Alexandru Vasile
dc.date.accessioned2025-03-17T12:27:16Z
dc.date.available2025-03-17T12:27:16Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractThis 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 control noodles. The L3 showed significantly higher protein (1.92 +/- 0.035 %), decreased carbohydrate content, improved cooking characteristics. The L3 exhibited darker color with lower hardness, adhesiveness, higher mineral content and bioavailability of iron (59.22 +/- 0.49 %). As well, L3 showed a significantly higher mineral transport, retention, and uptake of minerals followed by increased ferritin content (29.17 +/- 0.52 ng/mg cell protein). Mushroom powder incorporation in noodles significantly decreased the area under the curve of reducing sugar release correlating with lower glycemic index and thus a potential impact on blood sugar levels. This study illustrates the efficacy of mushroom powder as a functional component in noodles, offering both augmented nutritional advantages and increased glycemic regulation.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R734]
dc.description.sponsorshipAuthors are thankful to the Researchers Supporting Project number (RSPD2024R734) , King Saud University, Riyadh, Saudi Arabia for sup-porting this study. Support of Central Instrument Facility, Lovely Professional Univer-sity is gratefully acknowledge.
dc.identifier.doi10.1016/j.fochx.2024.101900
dc.identifier.issn2590-1575
dc.identifier.pmid39507929
dc.identifier.scopus2-s2.0-85206831356
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.101900
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2162
dc.identifier.volume24
dc.identifier.wosWOS:001346414300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectLentinus edodes
dc.subjectMushroom
dc.subjectNoodles
dc.subjectNutritional properties
dc.subjectGlycemic index
dc.subjectMineral bioavailability
dc.subjectshiitake
dc.titleFormulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
dc.typeArticle

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