De, SubhraChawla, PrinceDattatray, AnaraseIqbal, MuzaffarGoksen, GuldenDhull, Sanju BalaRusu, Alexandru Vasile2025-03-172025-03-1720242590-1575https://doi.org/10.1016/j.fochx.2024.101900https://hdl.handle.net/20.500.13099/2162This 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.eninfo:eu-repo/semantics/openAccessLentinus edodesMushroomNoodlesNutritional propertiesGlycemic indexMineral bioavailabilityshiitakeArticle10.1016/j.fochx.2024.10190024Q1WOS:0013464143000012-s2.0-8520683135639507929N/A