Effects of Adding Amount of Schizophyllum commune Powder on Quality and Starch Digestibility of Biscuit
2025
Zedong HE | Hui FENG | Lingyan WANG | Lingxin ZHAO | Liping SUN | Yongliang ZHUANG
In order to investigate the effects of Schizophyllum commune powder on the physicochemical properties and starch hydrolysis of biscuits, five biscuits were prepared with the adding of S. commune powder by 0, 5%, 10%, 15% and 20% instead of flour, respectively. The physical quality and sensory characteristics of five biscuits were evaluated. The digestibility of starch, microstructure and rheological properties of chyme were determined via in vitro biomimetic digestive system. The results showed that the protein content of five biscuits increased from 6.23% to 8.17%, and the total dietary fibre content increased from 5.99% to 11.61% with the increase of S. commune powder. The addition of S. commune powder would increase the hardness, crispness and the chewability of biscuits. The color, flavor, taste, and texture of the biscuits with 10% of S. commune powder were evaluated to the highest score. The addition of S. commune powder could significantly reduce the digestibility of starch in biscuits, thus reduce the glucose release and eGI value during in vitro digestion. After 180 min of in vitro digestion, the eGI values of five biscuits were 73.84, 70.41, 57.87, 57.18 and 56.31, respectively. With the increase of the addition of S. commune powder, the visibility of starch granules during the observation on microstructure of digestive chyme decreased. The viscosity of digestive chyme after intestinal digestion of five biscuits increased from 0.08 Pa·s to 0.89 Pa·s with the increase of S. commune powder. In summary, the addition of 10% S. commune powder not only improved the sensory quality but also reduced the digestibility of starch of the biscuit.
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