Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour

Abstract

The polysaccharide in the fruit bodies of Auricularia auricula (commonly called black woody ear or tree ear) was extracted, lyophilized and ground. Auricularia auricula polysaccharide (AAP) flour blended bread was developed. Physical qualities and antioxidant activities of breads with different levels of substitution of AAP flour for wheat flour were analyzed.The results showed that up to 9% of AAP flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of AAP in bread markedly increased the antioxidant property of the bread as tested by DPPH free radical-scavenging method. Breads containing AAP flour can broaden the utilization of the fruit bodies of Auricularia auricula and may be regarded as possible health-promoting functional foods.