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Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

Summary

Researchers developed a healthier cookie recipe by adding Tricholoma matsutake mushroom powder and colored rice flour to regular cookie dough. These additions increased the nutritional value, created better flavors and aromas, and slowed down how quickly the body digests the carbohydrates in the cookies. The best recipe combined 5% mushroom powder with 20% red rice flour, creating cookies that taste good while offering potential health benefits for people concerned about blood sugar and cholesterol levels.

Background

Consumers demand healthy food products enriched with bioactive components. Tricholoma matsutake is a valuable edible mushroom abundant in polypeptides, polysaccharides, and matsutakeol with antioxidant and immunoregulatory properties. Colored rice is rich in phenolic compounds and anthocyanins that can reduce cholesterol levels.

Objective

To investigate the effects of Tricholoma matsutake powder and colored rice flour (black, purple, and red rice) on baking quality, physicochemical properties, volatile aroma compounds, and in vitro digestibility of cookies.

Results

Samples with 5% Tricholoma matsutake and 20% red rice exhibited acceptable hardness and lowest starch hydrolysis rate (58.5% at 180 min). Free amino acid content increased with substitution, particularly glutamic acid and histidine. E-nose analysis identified distinct volatile profiles, with T5R20 showing enhanced aroma characteristics.

Conclusion

Combining 5% Tricholoma matsutake powder with 20% colored rice flour improves cookie baking quality, nutritional value, and sensory attributes. These functional cookies may benefit consumers with reduced caloric and glycemic demands and represent a promising application for functional food development.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: 10.3390/foods14132182, 40646935
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