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

Summary

Researchers developed a healthier version of noodles by adding shiitake mushroom powder at 4% concentration. These mushroom noodles had better nutritional content with more protein and minerals like iron and calcium that the body could actually absorb. Most importantly, the mushroom noodles caused a slower, more gradual rise in blood sugar compared to regular noodles, making them potentially beneficial for people managing diabetes.

Background

Traditional wheat noodles have high glycemic index and limited nutritional value beyond carbohydrates. Lentinus edodes mushrooms contain bioactive compounds including polysaccharides, dietary fibers, vitamins, minerals, and essential amino acids that may enhance functional food properties.

Objective

To investigate the physicochemical properties, glycemic index, and mineral bioavailability of functional noodles formulated with varying concentrations of Lentinus edodes mushroom powder to develop healthier noodle alternatives.

Results

The 4% mushroom powder formulation (L3) showed comparable sensory attributes to control with higher protein (1.92%), lower carbohydrates, improved cooking characteristics, darker color, lower hardness, and higher mineral bioavailability including iron (59.22%), zinc (53.29%), and calcium (57.16%). L3 demonstrated significantly lower area under the curve for reducing sugar release, indicating lower glycemic index with 40.36% glucose reduction compared to control’s 62.58%.

Conclusion

Incorporation of Lentinus edodes mushroom powder in noodles significantly reduces glycemic index and enhances nutritional profile with improved mineral content and bioavailability. These functional noodles demonstrate potential for managing diabetes and metabolic disorders while meeting consumer demand for healthier food products.
  • Published in:Food Chemistry X,
  • Study Type:Experimental/Formulation Study,
  • Source: PMID: 39507929, PMC: PMC11539721
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