Nutrition & Food

·

Study

Shiitake and Maitake Extracts Improve Gluten-Free Pasta

Shiitake and Maitake Extracts Improve Gluten-Free Pasta

Shiitake, Maitake

What they found

Shiitake and maitake extracts improved antioxidants, taste and texture of gluten-free pasta and crackers, best at lower doses.

Shiitake and maitake extracts improved antioxidants, taste and texture of gluten-free pasta and crackers, best at lower doses.

How solid is it?

Lab dish

Lab dish

Lab – food formulation

Lab – food formulation

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Lentinula edodes, Grifola frondosa

Lentinula edodes, Grifola frondosa

Published in

docs.google.com

docs.google.com

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Gluten-Free Glow-Up

Gluten-Free Glow-Up

Shiitake mushroom (Lentinula edodes) and maitake (Grifola frondosa) extracts improved the antioxidant content, taste, and texture of gluten-free pasta and crackers. Lower mushroom concentrations produced the best balance of flavor and appearance, while higher amounts boosted nutrition but made the products darker and less shelf-stable.

Shiitake mushroom (Lentinula edodes) and maitake (Grifola frondosa) extracts improved the antioxidant content, taste, and texture of gluten-free pasta and crackers. Lower mushroom concentrations produced the best balance of flavor and appearance, while higher amounts boosted nutrition but made the products darker and less shelf-stable.

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