APPLICATION OF MEDICINAL MUSHROOM EXTRACTS IN SHELF-STABLE GLUTEN-FREE PRODUCTS: PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORY EVALUATION

Abstract

Global demand for functional gluten-free products has driven the search for new bioactive ingredients. This study evaluated the impact of medicinal mushroom extracts from shiitake (Lentinula edodes) and maitake (Grifola frondosa) on the physicochemical, bioactive, and sensory properties of gluten-free pasta and rice-flour-based crackers. The total phenolic content was determined using the Folin-Ciocalteu method, while antioxidant activity was assessed via the DPPH radical scavenging assay. Chemical composition, including crude protein and ash content, was analysed according to AOAC standards, and sensory quality was evaluated by a trained panel using a hedonic scale. The results confirmed that the addition of extracts significantly increased (p<0.05) the total phenolic content and antioxidant activity in both product types. Furthermore, the incorporation of extracts led to a significant increase in ash content, reflecting an enhanced mineral profile, while a slight relative decrease in crude protein proportion was observed in certain variants. In pasta, a crucial interplay between mushroom extracts and egg fortification was demonstrated; egg-based variants showed markedly better texture and overall sensory acceptance than egg-free samples. Regarding the rice crackers, the 5% shiitake extract variant was identified as optimal for overall impression. The study suggests that shiitake and maitake extracts are promising ingredients for developing functional gluten-free foods with high nutritional value and a favourable sensory profile.