Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

The nutritional quality of gluten-free products is important to the health individuals with coeliac disease. Mushrooms are good sources vitamins, dietary fibres and proteins, a low-calorie option that can be used in diets improve their value. effects incorporating dried mushrooms on hydration pasting properties sorghum flour, as well physicochemical characteristics vitro glycaemic response biscuits were studied. Sorghum flour enriched mushroom powders exhibited higher water absorption capacity swelling power compared control (P < 0.05). addition shiitake (Lentinula edodes) significantly decreased viscosities, while black ear (Auricularia auricula) silver (Tremella fuciformis) increased viscosity values Biscuit diameter, thickness weight loss reduced increasing powder addition, colour parameters affected significantly. Enrichment hardness Inclusion predicted Correlation analysis was conducted illustrate dynamics (such power) negatively correlated 0.001).