ArticleJournal of the science of food and agriculture2025
Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods.Foods (Basel, Switzerland) · 2025Review
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9 authors.
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Abstract
backgroundThis study investigates the use of corncobs before and after fermentation with Ganoderma annularis (G) to enhance the nutritional value of gluten-free breadsticks. Medicinal mushrooms are known to increase the nutrient profile of substrates through solid-state fermentation (SSF); nevertheless, using the entire SSF - as adopted in this study - is unprecedented in gluten-free baked goods. Corncobs from the B73 maize inbred line and the 'Rostrato Rosso di Rovetta' (RR) landrace were used.
resultsDuring leavening, dough height increased by 1.5 times with RR and RR + G. Compared to the standard (STD) control sample, breadsticks containing 100 g kg
conclusionThe addition of Ganoderma-fermented corncobs to gluten-free breadsticks increases fiber and antioxidant content, offering potential health benefits. The contribution of bioactive ingredients with beneficial effects, made by the RR landrace, deserves further investigation. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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