Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix

Nowadays, there is an increasing attention towards the development of healthier food, specially for target dietary restriction such as gluten-free (GF) products, also considering the possibility of valorising agro-food residues [1, 2, 3]. This study aimed at developing high value-added breadsticks based on rice flour added with a matrix obtained by growing a Medicinal Mushroom (MM) strain onto a maize by-product. Cobs from a maize landrace cultivated in Northern Italy (Rostrato Rosso di Rovetta, RR) and the reference B73 inbred line for comparison purpose, were used as substrate for the growth of Ganoderma annularis DSMZ9943, known for its interesting content of bioactive compounds [4]. After MM growth, samples were stabilized and powdered obtaining two Functional Ingredients (FI): RR-FI and B73-FI. Five breadstick samples (with RR and B73 powdered as is, with FIs addition and a reference sample made only with rice flour) were produced and characterized from a technological and nutritional point of view [5]. The addition of FIs or cobs resulted in well-structured breadsticks, characterized by lower total starch, higher fibre and phenolic contents, as well as higher antioxidant capacity than the reference sample. Breadsticks produced with the cobs and FI can boast the Nutritional Claims “high in fibre” (9 g/100 g of fibre). This research is of practical importance for the recovery of a lignocellulosic by-products that can be successfully utilized to grow MMs; moreover, it proved that maize by-products opportunely treated could be used to develop GF food with interesting technological and nutritional features.