Mushroom Powder Research Articles

Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder

Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder

Powder of the White Bottom Mushroom, Agaricus bisporus (Agaricomycetes), Improved Immunomodulatory and Health-Promoting Effects of Lactobacillus casei in Zebrafish (Danio rerio).

This study was conducted to investigate the effects of Lactobacillus casei and Agaricus bisporus administration, alone or in combination, on skin mucus immune parameters and the expression of selected genes related to growth, appetite, mucosal immunity, and antioxidant enzymes in zebrafish (Danio rerio). Zebrafish (n = 600) were randomly stocked in 12 aquariums and assigned to 1 of 4 treatments, which were repeated in triplicate. During a 60-day feeding trial, fish were fed experimental diets: (1) basal diet (control group); (2) basal diet + L. casei (107 colony-forming units/g; Pro group); (3) basal diet + 1% A. bisporus [mushroom powder [MP] group); and (4) basal diet + 1% A. bisporus + L. casei (107 colony-forming units/g) (MP + Pro group). The results demonstrated that oral administration of A. bisporus + L. casei significantly (P < 0.05) upregulated the expression of growth-related genes (gh and igf1). Similar results were observed for expression of mucosal immune-related genes (tnf-alpha, lyz, and il1b) and for antioxidant-related genes (sod, cat) in zebrafish fed A. bisporus + L. casei (P < 0.05). Also, nonspecific skin mucus immune parameters in the MP + Pro group were significantly (P < 0.05) higher than those in the MP, Pro, and control groups. These results also demonstrate the potential of combined administration of A. bisporus and L. casei as a beneficial feed additive in aquaculture.

Fruition of quality in bread fortified with mushroom and dates.

Bread may be described as a fermented confectionary product produced mainly from wheat flour, water, yeast and salt by a series of process involving mixing, kneading, proofing, shaping and baking (Dewettinck et al., 2008). The objectives of this study was to evaluate the nutritional composition of functional bread fortified with Mushroom and Dates and compare to normal white bread, and to see how much protein and iron will be improved to and enhanced in the daily diet and help who are anemic and protein energy malnutrition. The functional bread is developed by taking wheat flour and different percentages (5%,10%,15%) of mushroom and dates and are mixed and fermented with baker’s yeast and then baked 30-40 minutes in oven at 200 C o of different samples and functional bread developed. The sensory evaluation was done by panelist of 5 members, and they most accepted sample containing 10% mushroom powder and 10% dry dates chips and that sample by nutritional analysis was done in laboratory, in this the amount of Protein and Iron was increased, and moisture content decreased. The developed functional bread naturally fortified with button mushroom( Agaricus bisporus) and dried dates mejdool variety chips, after development the nutrient quantity of bread is increased – Protein value from 7.30 gm to 10.94gm, Iron from1.1mg/100 gm to 2.2 mg/100 gm. And all the other nutrient contents also enhanced. One important factor moisture percentage decreased from 39% to 19%, so shelf life of bread increased from the normal white bread. The functional bread is valuable in terms of nutritional quality as well as texture is good and shelf life also improved.

Physicochemical and sensorial characteristics of noodle enriched with oyster mushroom (Pleorotus ostreatus) powder

Oyster Mushroom is a mushroom that can be used for food and medicine. It contains highly nutritious and functional substances such as statins and beta-glucan. A comprehensive evaluation of noodle-enriched with Oyster Mushroom powder has not been performed so far. In this study, we performed a comprehensive evaluation of noodle-enriched with Oyster Mushroom powder. The aim of this study was to assess the effects of enrichment of Oyster Mushroom Powder (OMP) on the quality of noodle. The quality of noodle was evaluated based on physical, chemical and sensorial characteristics. This study was done by substituting wheat flour with OMP at the level of 0 (control); 5; 7.5; 10; 12.5; and 15%. The results showed that OMP significantly affected (P<0.05) the chemical, physical and sensorial quality of enriched noodles. Increased OMP level concurrently increased ash, crude fiber content and water activity (Aw) of resulting noodles. The enrichment was significantly raised the redness and yellowness of noodles, but decreased whiteness index. In addition, the enrichment of OMP significantly affected the sensorial properties of enriched noodles including color, taste, aroma and texture. OMP enrichment can be done at the level of 5% without compromising color, aroma, and texture of noodle, but 12.5% for taste attribute. Thus, OMP enrichment is feasible to enhance the nutritional values of noodle.

Skin Mucus Protein Profile, Immune Parameters, Immune-Related Gene Expression, and Growth Performance of Rainbow Trout (Oncorhynchus mykiss) Fed White Button Mushroom (Agaricus bisporus) Powder.

An 8-week feeding trial was performed to assess the effects of dietary white button mushroom (Agaricus bisporus) powder (WBMP) on the mucosal immunity and growth of rainbow trout (Oncorhynchus mykiss). Trout (n = 192; weight 13.76 ± 1.17 g) were stocked in 12 cages (65 × 65 × 65 cm) placed in 4 raceways with a flow-through water system. Trout were fed a basal diet (control group) or a basal diet supplemented with 0.5%, 1%, or 2% WBMP for 8 weeks. Evaluation of total protein levels and lysozyme activity in skin mucus revealed noticeable increases in trout fed 1% or 2% WBMP (P < 0.05), but no significant difference was observed with 0.5% WBMP administration (P > 0.05). The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis revealed alterations in the protein profile of skin mucus following dietary administration of WBMP. Molecular studies showed a noticeable increase (P < 0.05) in tumor necrosis factor-α messenger RNA in the intestine of WBMP-fed trout, regardless of the inclusion level. Also, fish receiving the 1% or 2% WBMP treatments had a remarkable increase in interleukin (IL)-1β expression compared with the control group (P < 0.05). In a similar way, intestinal IL-8 expression was upregulated with the 1% and 2% WBMP treatments (P < 0.05). However, no significant difference was found between the control group and the 0.5% WBMP treatment group in the case of IL-8 gene expression (P > 0.05). Furthermore, after 8 weeks of WBMP feeding, no improvement was seen in the growth parameters of trout compared with those fish fed the nonsupplemented diet (P > 0.05). These results hint at the potential immunomodulatory effects of dietary WBMP.

Effects of Some Preservation Methods on the Nutrient and Mineral Compositions of Three Selected Edible Mushrooms

The global commercial mushroom production today is increasing yearly. To enhance the supply, many food processing industries normally provide a wide range of canned and processed edible mushroom products such as frozen, sterilized, dried, pickled, marinated and salted mushrooms in forms of mushroom powder, paste, concentrates and extracts. This study was therefore aimed at investigating the effects of popular preservation methods on the nutrient and mineral compositions of three selected oyster mushrooms of economic importance (Pleurotus ostreatus, Pleurotus florida and Pleurotus sajor-caju). Fresh mushroom samples were purchased from mushroom farms; each mushroom was shared into five different groups and processed as fresh, refrigerated, sundried, oven dried and micro-wave dried groups, they were thereafter analyzed for nutrient and mineral compositions. The results obtained revealed that the preservation method had significant effects on the nutrient and mineral compositions of the mushroom samples. Notably, the lowest weight values were obtained from the sundried mushroom samples while the highest value was obtained from the fresh samples. The microwave mushroom samples were richer in nutrient and mineral compositions as compared to the other three preservation methods but in all lower than the fresh samples. It is therefore concluded that the preservation methods had effects on the nutrient and mineral contents of mushrooms. However, if there is need for preservation of excess mushrooms, preservation through micro-wave drying is recommended best among the four processing methods for mushrooms preservation since it was able to retain the highest value of protein in all the studied mushrooms.

Development of Value Added Products based on Eggshell and Sun-Dried Mushrooms for the Vitamin D and Calcium Deficit Population

The objective of the study was to develop a low cost calcium and vitamin D supplement from the combination of chicken eggshell and sun-dried mushrooms (Agaricus bisporus). Chicken eggshell can be an excellent source of calcium. Sun-dried mushrooms are a richer source of vitamin D as they contain ergosterol which gets converted to active form of vitamin D by action of UV rays of sun. The chicken eggshell and sun-dried white button mushroom powder was prepared. The calcium, vitamin D, B1, B6, C and B12 content was estimated in the developed supplement by laboratory analysis. The supplement prepared was subjected to sensory analysis to check its acceptability by incorporating it to six commonly consumed Indian food preparations items (dal curry, chapatti, parantha, curd, nankhatai and milk) as per the dosage in one serving i.e. 1 g eggshell powder: 1 g sun-dried mushrooms, keeping in mind the upper limits of intake. Results infer that the prepared supplement can be best accepted in baked food products like nankhatai etc. The shelf life of the developed supplement was found out to be for 6 months. The calcium and vitamin D supplement prepared can be promoted in the community to utilize the maximum benefits of low cost natural sources of calcium and vitamin D in comparison with traditional richer sources available in the market. Developed value added product also be used during emergencies and disasters to meet nutritional requirements of the deficit population.

Effects of Cordyceps Mushroom Powder on Nursery Pig Performance

Effects of Cordyceps Mushroom Powder on Nursery Pig Performance

Karakterisasi Kwetiau Beras dengan Penambahan Tepung Tapioka dan Tepung Jamur Tiram

ABSTRACT Kwetiau is an Indonesian noodle which made from rice flour. It has character of less chewy and low nutrients. The addition of tapioca in kwetiau is hope to be able to improve the chewy texture. Furthermore the addition of oyster mushroom powder could increase its nutritional values. This study aimed to reveal the effect of steaming time as well as addition of tapioca, and oyster mushroom powder on physical and chemical characteristics of kwetiau. The concentrations of tapioca and oyster mushroom powder are consecutively 0%, 10%, 20%, 30%, and 0%, 5%, 10%, 15%, with 4, 5, and 6 minutes steaming time. Determination of sensory, texture, cooking loss, testing, color, protein, crude fiber, and dietary fiber testing are conducted in this research. The result showed that there are an influences of steaming time, tapioca and oyster mushroom powder concentration on kwetiau’s physical and chemical characteristic as well as consumer preferences. The selected formulation is the kwetiau with 20% tapioca addition, steamed for 4 minutes, and 10% oyster mushroom powder addition. Keywords: Kwetiau, Oyster Mushroom, Rice Flour, Tapioca

Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (&lt;i&gt;Agaricus bisporus&lt;/i&gt;) Powder and Inulin

Supplementation of composite gluten-free flour (CGFF) with functional food ingredients can be useful to improve its nutritional and health quality. In the present research, the chemical, functional, pasting, and syneresis characteristics of CGFF were studied. CGFF was prepared with different percentages of sweet potato flour (SPF), glutinous rice flour (GRF), button mushroom powder (BMP) and inulin. The xanthan gum (0.5 %) was added as a constant ingredient for all the blends. Addition of BMP to SPF-GRF increased ash (from 1.23 to 2.34 g/100 g), protein (from 5.24 to 11.74 g/100 g), fat (from 0.15 to 0.93 g/100 g), energy (from 345.71 to 350.77 kcal/100 g), and total dietary fibers (from 3.97 to 8.61 g/100 g) contents, while contents of moisture and carbohydrate decreased (from 12.53 to 11.13 g/100 g and 80.85 to 73.86 g/100 g), respectively. On the other hand, fortification of inulin led to reduces in moisture (from 12.53 to 11.07 g/100 g) and ash (from 1.23 to 0.11 g/100 g) contents, whereas carbohydrate, energy, and soluble dietary fibers increased (from 80.85 to 83.54 g/100 g, 345.71 to 355.93 kcal/100 g and 1.22 to 1.77 g/100 g), respectively. Essential and non-essential amino acids of samples containing BMP were higher than samples containing inulin. Moreover, supplementation of BMP increased macro, and micro-minerals, such as K, Ca, Mg, P, Fe and Cu, respectively. Water and oil absorption indexes, and solubility were improved as a result of BMP inclusion, while swelling power increased, and viscosity and syneresis of CGFF decreased with incorporation of inulin. It can be concluded that the incorporation of BMP and inulin improved the nutritional, functional, and syneresis properties of SPF-GRF, which can be utilized in the functional bakery products.

Effect of Edible Mushroom Powder on Antioxidant Activity of Tarhana

Effect of Edible Mushroom Powder on Antioxidant Activity of Tarhana

Sensory, nutritional and quality attributes of sponge cake supplemented with mushroom (agaricus bisporus) powder

PurposeThe purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.Design/methodology/approachCakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.FindingsBatter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).Originality/valueReplacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

Effect of pretreatments and drying methods on physico-chemical, sensory characteristics and nutritional value of oyster mushroom

This study was aimed to evaluate the effect of pretreatments and drying methods on the chemical, physico-chemical, sensory characteristics and nutritional value of oyster mushroom. Chemical analysis of oyster mushroom (OM) showed that the values content were increased by many times when calculated on dry weight basis. Nine treatments of dried mushroom powders (DMP) were prepared using three drying methods (hot air drying, vacuum drying, and sun drying). Also, three pretreatments of each method of drying were used (untreated, blanching by steaming without or with steeped in 0.5% citric acid solution for 30 min).The results and statistical analysis revealed that, sun dried oyster mushroom samples (without pretreatments) were found to be the best. The DMP samples resulting of the sun drying had a highest physico-chemical properties, sensory evaluation scores, and contents of the mineral elements and amino acids as compared to other pretreatments and drying methods. Practical applications Fresh mushrooms have high water content, high enzymatic activity and hence are highly perishable. Thus, in this study nine treatments of dried mushroom powders (DMP) were prepared using three drying methods (hot air drying, vacuum drying and sun drying).Also, three pretreatments of each method of drying were used (untreated, blanching by steaming without or with steeped in citric acid).The DMP samples (untreated) resulting of the sun drying were better than other pretreatments and drying methods regarding quality attributes.

Dietary effect of mushroom (Agaricus bisporus) powder on growth performance of commercial broiler

The study was performed for investigating the dietary effect of different levels of mushroom (Agaricus bisporus) powder on the performance of broiler. Four experimental rations designated as T0, T1, T2 and T3 having 0g, 5g, 8g and 10g dried mushroom powder/kg of feed was fed to 120 broiler chicks (Cobb 500), randomly distributed into 8 replicates, so as to have 2 replicates per treatment containing 15 chicks in each. The experiment was carried out for 30 days. Average weight gain, feed consumption, feed efficiency, dressing yield and survivability were used as criteria of response to feeding mushroom powder. Organs weight including heart, liver and gizzard were also recorded. The mean body weight per broiler was 1292.24, 1501.66, 1445.19 and 1434.97g in 30 days for the treatment of groups T0, T1, T2, and T3 respectively (P&lt;0.01). The average feed consumption per broiler was 2374.77, 2273.55, 2283.86 and 2276.3g (P&lt;0.01) in 30 days for the groups of T0, T1, T2, and T3 respectively. The average feed efficiency (feed/kg body weight gain) was 1.84, 1.52, 1.58 and 1.59 (P&lt;0.01) in 30 days for group T0, T1, T2, and T3 respectively. The mean dressing yield was 57.16%, 60.63%, 58.89% and 61.42% (P&lt;0.01) for the groups of T0, T1, T2, and T3 respectively. The average weight of abdominal fat 2.69%, 1.55%, 1.74% and 1.65% (P&lt;0.01) and heart was 8.5, 10.25, 8.5 and 7.6g (P&lt;0.05). The average weight of liver was 43.1, 43.5, 46 and 43.5g (P&gt;0.05) for the groups of T0, T1, T2, and T3 respectively. The mean gizzard weight was 35.25, 35, 34.5 and 35.75g (P&gt;0.05) for the groups of T0, T1, T2, and T3 respectively. Survivability was 100%, for all the groups of T0, T1, T2, and T3 respectively. It may be concluded that the use of mushroom as feed additive at a level of 5g enhances the overall performance of broiler chicks.&#x0D; Asian Australas. J. Biosci. Biotechnol. 2017, 2 (1), 120-127

DEVELOPMENT OF OYSTER MUSHROOM POWDER AND ITS EFFECTS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS

Wheat flour is staple diet and is mainly consumed in the form of chapatti and bread in Pakistan. Wheat is deficient in lysine which is the first limiting amino acid in wheat. Proteins are indispensable constituents of human diet and are considered crucial for the growth, maintenance and repair of the body tissues. They are one of the essential building blocks of all life. The objective of this study was to prepare the composite flour by blending straight grade flour with oyster mushroom powder (OMP) in different proportions for the baking of bread. The flour was also evaluated for rheological properties. The supplemented bread was subjected to sensory evaluation and physical analysis by Farinograph measurements of the following characteristics affected by mushroom powder: water absorption, dough development time, softening of dough, dough stability and mixing tolerance index. Results showed that OMP increased water absorption capacity of dough with highest absorption recorded in T5 (66.4%) and minimum in T0 (56.4%). Dough development time increased with the increasing amount of OMP. It was minimum in T0 (1.5 min) and maximum in T5 (4.6 min). The capacity of dough to get soft also increased with increasing treatment level. Dough stability also decreased with increasing level of OMP. Mixing tolerance index was also significantly affected by OMP. Results of amylograph indicated that peak viscosity increased from 1595 to 1700 BU from T1 (3% mushroom powder) to T5 (15% mushroom powder) with the increase of OMP.

Anti‐Atherogenic Potential of Edible Mushrooms

For centuries, mushrooms have been used as medicinal plants, and, more recently, have been a growing component of a healthy diet. Mushrooms are low in sodium and are good sources of fiber, bioactive compounds, selenium, potassium and vitamin D, all which may contribute to a healthy heart through anti‐inflammatory and anti‐atherogenic activities. While several types of mushrooms have been studied for their effects on serum lipid profiles, few studies have demonstrated edible mushrooms' effects on atherogenesis. The specific objective of this study was to determine the effectiveness of two commonly consumed edible mushrooms, portobello mushroom (PBM) and shiitake mushroom (SHM), on the prevention of atherosclerosis and associated inflammation. Ldlr−/− mice were fed with one of 5 dietary compositions for 16 weeks: low‐fat (4% fat) control diet (LF‐C), high fat (8% fat) control (HF‐C) diet, 10% of HF‐C diet replaced with PBM powder (HF‐PBM), or with SHM powder, (HF‐SHM), or with a “control mixture”, best matched to the average nutrient levels of the mushroom powders (MIX‐C). Mice fed with HF‐PBM or HF‐SHM diet displayed lower body weight gains (p&lt;0.05) compared to the other dietary groups. Among the two mushrooms fed mice, HF‐SHM fed mice had significantly lower average body weight gain compared to HF‐PBM group (p&lt;0.01). Despite the low body weight gains, EchoMRI™ analysis of body composition revealed that the overall lean mass was not affected as significantly as fat mass, indicating a plausible positive effect of mushrooms on fat metabolism and lipid profiles. Mice fed HF‐SHM displayed the lowest fat mass (p&lt;0.0001) and lean mass (p&lt;0.01), relative to other groups, whereas mice fed HF‐PBM had a lower body fat mass (p&lt;0.001) but not lean mass (p=0.24) compared to other groups. Ex‐vivo adhesion assay of monocytes to luminal surface of aorta showed that mice fed HF‐C exhibited a trend of a higher number of splenocyte attachment, whereas feeding mice with LF‐C and HF‐SHM exhibited a lower number of splenocyte adhesion. Further, quantitative en‐face analysis of aortic lesions using Oil Red O staining revealed that only mice fed HF‐SHM had significantly fewer aortic lesions compared to those of mice fed HF‐C (p&lt;0.01) and MIX‐C (p&lt;0.01). These results further support the potential role of high levels of bioactive compounds such as ergothioneine, a strong antioxidant in SHM, on suppression of dietary fat induced atherosclerosis, an inflammatory disease of arteries.Support or Funding InformationSupported by USDA contract #58‐1950‐4‐003 and Mushroom Council.

Formulation and quality evaluation of mushroom (Oyster mushroom)powder fortified potato pudding

Mushrooms are basically fungi, which have a fleshy and spore-bearing fruiting body. They have been in use not only for consumption purposes but also for medicinal purposes since ages. Today mushrooms are eaten by people for their flavor, texture as well as for the health benefits. Addition or fortification of mushrooms in traditional food of India may enhance their acceptance among common people because these are rich in nutrients and provide health benefits. They have a profound ability to boost immune system, fight cancers and improve functioning of important organs, as they are full of proteins, vitamins, minerals, amino acids, antibiotics and antioxidants. Mushrooms can therefore be used as a weapon against malnutrition and starvation because of its high protein and vitamin content. Hence, an attempt was made to develop mushroom powder and fortified potato pudding with mushroom powder and the developed products were evaluated for sensory parameters and nutritive value. Nutritional analysis of powder revealed that mushroom powder retained high amount of protein (22.10g), fibre (15.70g), low amount of fat (1.90g) and good amount of carbohydrate (43.70g) while nutritional analysis of developed potato pudding revealed that 5% (T1 sample) fortification of mushroom powder in potato pudding retained high amount of protein (2.28g) and fibre (0.26g) and good amount of fat (1.36g) and carbohydrate (18.93g) than control sample. The organoleptic acceptability of developed potato pudding revealed that 5% (T1 sample) fortification of mushroom powder in potato puddingwas liked extremely.

Sensory Characteristics of Papad Prepared using Mushroom Powder

Mushroom cultivation and consumption is increasing in this modern world. Mushroom is a form of plant life and considered as one of the useful and delicious member of the vegetable kingdom. Utilization of dried & powdered oyster mushrooms into traditional foods has increased these days. Papad is the one of most popular Indian snack consumed either after deep-fat frying or roasting and it is one such snack where mushroom powder can be added. For the present study, experimental papads were prepared using oyster mushroom powder at 10% (E1), 15% (E2) & 20% (E3) levels with black gram & green gram dhals. Papads were sun dried and roasted on LPG gas-stove & deep fried and compared with control papad for palatability. Appearance of E3 papad received comparatively lower scores because of darker colour imparted by mushroom powder. E1 & E2 papads were well accepted for all sensory attributes. Mushroom papads prepared in the present study were good in protein, dietary fiber, iron, calcium and phosphorus. It can be concluded that oyster mushroom powder can be incorporated in papad without affecting the sensory quality.

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit.

The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI=49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.