Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits

• Published in: International journal of biological macromolecules Vol. 265; no. Pt 1; p. 130905
• Main Authors: Wang, Changrong, Lin, Mengfan, Li, Yibin, Zhuang, Weijing, Guo, Zebin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2024
• Subjects: Biscuits; byproducts; dietary fiber; digestibility; gluten; glycemic index; hydrolysis; Soluble dietary fiber; starch; Steam explosion; Tremella fuciformis; LF-NMR; RDS; HI; RS; DF; GI; SDS; TPA; T. fuciformis; eGI; M-SDF; Biscuits; IDF; SE; Steam explosion; SDF; O-SDF; SEM; Soluble dietary fiber

Steam explosion (SE) technology is an effective modification method for improving 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 wa...