The health benefits of 'shrooms in noodles
New research suggests a dose of edible mushrooms could boost levels of antioxidants and help control blood sugar levels.
The New Zealand scientists from the Riddet Institute and Lincoln University fortified wheat noodles with powders created from the caps or stems of different mushrooms.
The effects were then measured in a lab simulation of digestion.
The results suggest that the fibre in some mushrooms could be beneficial for slowing the release of sugar after eating. Further tests are needed in humans to confirm their results.
The study separated mushroom stems from the fruiting body of two edible mushrooms, white button mushroom (WB, Agaricus bisporus) and oyster mushroom (OY, Pleurotus ostreatus).
The inclusion of WB led to higher protein content than OY, which had more insoluble dietary fibre.
The results show mushroom stems restricted the digestion amount of starch in noodles.
The prevalence of antioxidants was also increased by nearly three-fold higher than pre-digestion values.
The research has been published in the journal Food Chemistry.
Novella and Metaphor Foods unite to commercialise cell-based natural preservatives
The biotech startup is partnering with functional ingredients specialist Metaphor Foods in...
Cargill improves sustainability across cocoa supply chains
From bean to bar, Cargill has transformed its global cocoa supply chain thanks to investments...
GNT shows how plant-based colours can liven up snacks
At IFT FIRST 2025 in Chicago, GNT will be demostrating how its plant-based colours are helping...
