Shipin Kexue (Jul 2024)

Physicochemical Properties, in Vitro Gastrointestinal Digestion and Fermentation Characteristics of Extruded Barley Flour Incorporated with Lyophyllum decastes

  • DING Yiwei, FAN Songtao, BAI Juan, GU Yaojun, XIAO Xiang

DOI
https://doi.org/10.7506/spkx1002-6630-20231013-104
Journal volume & issue
Vol. 45, no. 13
pp. 198 – 209

Abstract

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The effects of adding dried Lyophyllum decastes (DLR) or dried L. decastes by-products (DBY) on physicochemical properties and nutritional functions of extruded barley flour (BF) were analyzed. Results revealed a notable decrease in the degree of starch gelatinization in the DLR and DBY groups compared to the control group with nothing added. Gastrointestinal digestion simulation using the INFOGEST 2.0 method indicated that the antioxidant capacity of DBY was significantly higher than the BF group and DLR group (P 0.5, P < 0.05). In summary, the incorporation of L. decastes or its by-products effectively enhanced the quality and functional attributes of barley flour products. Notably, DBY exhibited superior antioxidant activity and modulation of the gut microbiota. These findings offer theoretical support for the development of extruded L. decastes-barley products.

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