Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics

Author: mycolabadmin
8/10/2024
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Summary

Researchers added dried chaga mushroom to gluten-free bread to make it healthier. The bread with chaga contained significantly more antioxidants and beneficial compounds that help protect cells from damage. However, when too much chaga was added, people didn’t like the taste and texture as much. The best result was using 5-10% chaga, which improved health benefits while keeping the bread tasty.

Background

Gluten-free bread is increasingly popular among individuals with celiac disease, but commercially available products often have lower quality compared to gluten-containing counterparts. The incorporation of mushroom flour offers a novel method to enhance the nutritional profile and antioxidant content of gluten-free bread.

Objective

This study evaluated the antioxidant and sensory characteristics of gluten-free bread enriched with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%) compared to control bread without additives.

Results

Gluten-free bread with 20% chaga flour showed the highest levels of polyphenols (78% increase), flavonoids (81% increase), DPPH (238% increase), and FRAP (199% increase) activity. The addition of chaga significantly affected bread hardness, cohesiveness, and chewiness, with darkening of bread color as chaga concentration increased. Sensory evaluation showed negative correlation between consumer preferences and higher chaga concentrations.

Conclusion

Gluten-free bread enriched with chaga flour demonstrated significantly increased bioactive compounds and antioxidant properties. However, high levels of chaga flour (15-20%) negatively impacted sensory characteristics, suggesting an optimal addition level of 5-10% to balance health benefits with consumer acceptability.

Published in:Molecules,
Study Type:Experimental Study,
Source: 10.3390/molecules29163801; PMID: 39202879