Effect of Steam Explosion Modified Soluble Dietary Fiber from Tremella Fuciformis Stem on the Quality and Digestibility of Biscuits

Abstract

Steam explosion (SE) technology is an effective modification method to improve resource utilization of edible fungi processing by-products. In this study, the effect of SE-modified Tremella fuciformis (T. fuciformis) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE-modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in biscuits, which improved the spread ratio of the biscuits and caused attractive colors. Meanwhile, as starch was embedded, starch hydrolysis rate (from 60.9 ± 0.90% to 43.01 ± 0.78%) and estimated glycemic index (from 84.10 ± 4.39 to 68.45 ± 3.15) of 12% M-SDF biscuits were reduced. Furthermore, 8% M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE-modified edible fungi processing by-product SDF as an additive in functional foods.

Keywords: Steam explosion, Tremella fuciformis stem, Soluble dietary fiber, Biscuits