Related Experiment Video
Updated: May 21, 2025
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
6.8K
Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features
Carola Cappa1, Giulia Castorina2, Giovanni Fiorillo1
1DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy.
Journal of the Science of Food and Agriculture
|March 18, 2025
Summary
Fermenting corncobs with Ganoderma annularis significantly boosts fiber and antioxidant content in gluten-free breadsticks. This novel approach enhances nutritional value and offers potential health benefits for consumers.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Mycology
Background:
- Investigates the use of corncobs, before and after fermentation with Ganoderma annularis (G), to improve gluten-free breadstick nutritional profiles.
- Highlights the unprecedented application of the entire solid-state fermentation (SSF) process in gluten-free baked goods.
- Utilizes corncobs from the B73 maize inbred line and the 'Rostrato Rosso di Rovetta' (RR) landrace.
Purpose of the Study:
- To evaluate the impact of Ganoderma annularis fermentation of corncobs on the nutritional composition and physical properties of gluten-free breadsticks.
- To explore the potential health benefits derived from enhanced fiber, phenolic compounds, and antioxidant capacity in the final product.
Main Methods:
- Incorporation of unfermented and Ganoderma-fermented corncobs (from B73 and RR maize varieties) into gluten-free breadstick formulations.
- Analysis of dough leavening, breadstick dimensions, breaking force, total fiber, rapidly digested starch, total phenol content, and antioxidant capacity.
- Quantification of soluble dietary fiber and free phenolic compounds.
Main Results:
- Corncob addition significantly increased total fiber content (88-100 g/kg DW) and reduced rapidly digested starch (11% lower than control).
- Fermented corncobs increased soluble dietary fiber (5 g/kg DW) and notably enhanced total phenol content (up to 3 mg GAE/g DW) and antioxidant capacity (up to 8 µmol AAE/g DW).
- Breadsticks with Ganoderma-fermented corncobs showed increased breaking force and RR landrace varieties exhibited higher free phenol content.
Conclusions:
- The addition of Ganoderma-fermented corncobs to gluten-free breadsticks effectively increases fiber and antioxidant content, presenting significant potential health benefits.
- The RR landrace, in particular, shows promise due to its contribution of bioactive ingredients with beneficial effects.
- Further research into the specific bioactive compounds from the RR landrace is warranted.
