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Cronin, K. and Preis, C.A. (2000) Statistical Analysis of Biscuit Physical Properties as Affected by Baking. Journal of Food Engineering, 46, 217-225.
https://doi.org/10.1016/S0260-8774(00)00053-4

has been cited by the following article:

• TITLE: Purification of β-Glucan of Oyster Mushroom (Pleurotus pulmonarius) and Its Application in Model Food

  AUTHORS: Hulya Demir

  KEYWORDS: Oyster Mushroom, Alkaline Extraction, Glycemic Index

  JOURNAL NAME: Agricultural Sciences, Vol.14 No.12, December 28, 2023

  ABSTRACT: Mushrooms are recognized as sources of β-glucan. The aim of this study was to purify β-glucan from oyster mushrooms (Pleurotus pulmonarius) by alkaline extraction. The extracted β-glucan was added to a cracker recipe and the sensory, physical and estimated glycemic index of the final product were evaluated. Optimum extraction parameters were determined to be 80˚C, 90 minutes and 30% KOH. The β-glucan crackers had a glycemic index ranging from 88.07 to 67.32, while glucose had a glycemic index of 100. Based on the sensory study, it can be concluded that crackers enriched with β-glucan and possessing functional qualities may meet consumer expectations.