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Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.

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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.

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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.