Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles

- Mushroom β-glucan-rich fractions (BGRFS) were used to improve rice noodle qualities.
- BGRFs contributed to the formation of the rigid structure of rice dough.
- The extensibility and firmness of rice noodles were strengthened by BGRFs.
- The use of BGRFs in rice noodles reduced their cooking loss by 15.5%.

β-Glucan-rich fractions (BGRFs) were prepared from Lentinus edodes mushrooms and utilized to improve the functional properties of gluten-free extruded rice noodles. The mixture of rice flour and BGRFs in a slurry exhibited increased water absorption index and swelling power at room temperature. However, the water hydration properties were significantly reduced with increasing levels of BGRFs upon starch gelatinization, consequently reducing the pasting parameters of rice flour. On the other hand, the incorporation of BGRFs into a rice dough system caused a distinct increase in the thermo-mechanical Mixolab properties of rice flour, probably contributing to the formation of a rigid dough structure. It could be closely correlated with the enhanced extensibility and firmness of BGRF-incorporated rice noodles. Moreover, BGRFs played a positive role in improving the cooking qualities of rice noodles by significantly reducing their swelling index and cooking loss.