Effect of Polysaccharide of Flammulina velutipes on Cookies Quality

Abstract:

Effect of polysaccharide of Flammulina velutipes （FVP） addition on pasting properties of wheat and cookies quality was studied. Determined the effect of different amounts of FVP on pasting properties of wheat flour by rapid viscosity analyzer （RVA）. Utilizing Texture Analyzer，electronic nose and SPME-GC-MS analysed the quality of FVP cookies. The effects of FVP were investigated on the sensory evaluation of cookies. With the increase of the added amount of FVP，its peak viscosity，attenuation value，final viscosity，retrogradation，hardness and elasticity decrease. Electronic nose distinguished between different concentrations of FVP cookies，and sensor response radar contour were similar. FVP cookies volatile flavor compounds were richer and the major increase flavoring compositions are aromatic and heterocyclic compounds，as well as nitrogen-containing compounds produced by the Maillard reaction. 5% FVP has the highest score of sensory evaluation，and it is the most easily accepted by consumers.