Research Topic: food formulation

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

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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.

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

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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.

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

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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.

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