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Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun

Summary

Researchers created an improved version of Chinese steamed bun by adding dragon fruit, kudzu root, and a medicinal mushroom called Hericium erinaceus. This new bun has much more fiber and antioxidants, and importantly, it causes much smaller increases in blood sugar after eating compared to traditional steamed buns. The study shows it can help promote beneficial gut bacteria and may be beneficial for people managing diabetes and metabolic health.

Background

Chinese steamed bun (CSB) is a staple food in northern China made primarily from refined wheat flour, which is high in starch but low in minerals, vitamins, and dietary fiber, resulting in high glycemic index (85-100). Traditional CSB causes rapid postprandial blood glucose increases, making it unsuitable for individuals with diabetes and other metabolic disorders.

Objective

This study aimed to incorporate pitaya (dragon fruit), kudzu root, and Hericium erinaceus (DKH) into Chinese steamed bun to improve nutritional composition, reduce glycemic index, and evaluate their effects on microstructure, texture, starch digestibility, and functional properties.

Results

Optimal DKH-CSB contained 100g pitaya, 38g kudzu root powder, and 15g Hericium erinaceus powder. DKH enrichment increased dietary fiber content by 153% and phenolic content significantly, but increased hardness and reduced elasticity. DKH incorporation decreased starch hydrolysis rate by 19.2% and estimated glycemic index from 94.6±1.3 to 80.3±0.8, with enhanced antioxidant capacity and favorable modulation of gut microbiota including increased Lactobacillus and Akkermansia proliferation.

Conclusion

DKH-fortified Chinese steamed bun represents a promising functional low-glycemic-index food with enhanced dietary fiber and polyphenol content, improved antioxidant properties, and favorable effects on starch digestibility and gut microbiota modulation, despite some compromises in textural properties.
  • Published in:Food Chemistry X,
  • Study Type:Experimental/Formulation Study,
  • Source: PMID: 41211147, DOI: 10.1016/j.fochx.2025.103178
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