Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance.

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer-leaf powder, which is a main by-product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by-product powder (KBP, 36.2% dietary fiber) was added at 1%-4% dietary fiber content, by replacing wheat flour (w/w basis).

Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples.