Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics
Abstract
Gluten-free bread enriched with chaga (Inonotus obliquus) mushroom flour showed increased polyphenol and flavonoid content and enhanced antioxidant activity (DPPH, FRAP), with the highest levels at 20% chaga, demonstrating the antioxidant value of chaga; however sensory acceptability limited practical addition to about 10%.
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How to cite
Kobus, Z., Krzywicka, M., Blicharz-Kania, A., Bosacka, A. et al (2024) 'Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics', Molecules, 29(16), pp. 3801. doi:10.3390/molecules29163801
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