Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread

• Published in: Foods Vol. 14; no. 8; p. 1343
• Main Authors: Hu, Yingrui, Jia, Yiqing, Li, Zhilin, Wang, Zhishuang, Wei, Ting, Bi, Feifei, Wang, Yurou, Qin, Yuyue, Khan, Afsar, Liu, Yaping, Cheng, Guiguang
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 14.04.2025; MDPI
• Subjects: Acceptability; antioxidant capacity; Antioxidants; Aroma compounds; Bioflavonoids; Bread; bread recipe; Carbohydrates; Chronic illnesses; Diabetes; Dietary fiber; Dietary minerals; Digestibility; Ethylenediaminetetraacetic acid; Fermentation; Flavones; Flavonoids; Flour; Food; Food additives industry; Formulations; functional characteristics; Glycemic index; Humidity; Hydrolysis; in vitro digestion; Ingredients; Lifestyles; Microbiota; Mushrooms; Natural & organic foods; Nutrients; Nutrition research; Obesity; Phenolic compounds; Polyphenols; Powder; Proteins; Rice; Sensory evaluation; Sensory properties; Specific volume; Starch; volatile compounds; Wheat; Maryland; China; Europe; Japan; volatile compounds; glycemic index; functional characteristics; antioxidant capacity; bread recipe; in vitro digestion
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods14081343

The breads were produced using the following formulations: (1) purple rice (Oryza sativa L.) powder alone at 5% and 10% (w/w), (2) chanterelle mushrooms (Cantharellus yunnanensis Chiu) powder alone at 1% and 2% (w/w), and (3) four blended combinations of both purple rice powder (5%, 10%) and chanterelle powder (1%, 2%) at varying ratios. Physicochemical, starch digestibility, antioxidant capacity, odor characteristics, and sensory properties were investigated, which are helpful to search for both rich-nutritious and highly acceptable daily food options. Compared to the control bread, the resistant starch content, phenolic content, flavonoid content, and antioxidant capacity were significantly increased, and the hydrolysis index and glycemic index were significantly decreased in experimental breads. Significant differences were found in color, specific volume, texture characteristics, and aroma components in experimental breads. All the experimental breads showed high overall acceptability, and the results indicated that purple rice and chanterelle mushroom powder could be used as high-value ingredients to improve the nutritional profile and reduce the glycemic index of bread. The purple rice and chanterelle mushrooms are natural food ingredients and show new potential to improve the functional properties of breads.