The Influence of Lentinus edodes Stems Powder on the Physicochemical, Sensory Properties and Volatile Flavor Compounds of Wheat Flour Cookies

Abstract

In this study, Lentinus edodes stem powder, a nutrient-dense byproduct containing 76 ± 1.8% dietary fiber, was incorporated into wheat flour at varying proportions (0%, 2%, 4%, 6%, 8%) to evaluate its effects on the texture, color, sensory analysis, and volatile flavor components of cookies. Results indicated that increasing the proportion of Lentinus edodes stem powder led to a progressive darkening and reddish hue in the cookies, along with an increase in hardness. Sensory evaluation scores initially increased and then decreased, 4% supplementation level achieved optimal sensory acceptance. A total of 13 distinct volatile compounds, with esters and aldehydes following in terms of variety were identified, 1-octen-3-one, 1-hexanal, and 1-nonanal were identified as key flavor compounds that significantly contributed to the unique aroma profile of the cookies enriched with Lentinus edodes stem powder. These findings elucidate the potential of Lentinus edodes stem powder as a food ingredient in cookie formulations, optimizing both the sensory attributes and the volatile flavor profiles.

Practical Application: Lentinus edodes, known for their high dietary fiber and antioxidant content, offer significant potential to enhance the nutritional quality of food products. The stems of Lentinus edodes, often discarded during processing, have been shown to reduce readily digestible carbohydrates in wheat-based products. However, their full potential remains untapped, necessitating further research to recover or retain these bioactive compounds. Incorporating Lentinus edodes stems powder into cookie formulations not only improves color, texture, and flavor but also aligns with sustainable practices by reducing food waste.