Effects of <i>Hericium erinaceus</i> powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles
Lei Wang, Yingpeng Tian, Zhaoqing Chen, Jie Chen
Abstract
Abstract Background and objectives To improve the nutritional value and flavor of traditional Chinese noodles, Hericium erinaceus powder (HEP) was incorporated into Chinese noodles. The effects of HEP on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles were analyzed. Findings The results showed that adding HEP could significantly reduce starch digestion rate and digestion extent in noodle, and the antioxidant capacity and gelatinization temperature were also positively related to the amount of HEP. The water absorption and cooking loss of noodles were improved by HEP, and noodle color was also impacted, showing increased L * , a * and b * values. Incorporation of HEP apparently affected texture profile analysis of noodles, resulting in increased hardness, gumminess, and chewiness. When <6% of HEP was incorporated, noodle quality was not dramatically changed, although starch digestibility was significantly inhibited. More HEP could further reduce starch digestion and increase antioxidant capacity; however, noodle quality might be deteriorated. Conclusions In our study, it found that incorporation up to a 6% of HEP into the noodles yielded an acceptable product with improved nutraceutical properties. Significance and novelty The results provided guidance for the development of functional noodles and facilitated the comprehensive application of HEP.