LAUSR

Abstract Dietary fiber from Lentinula edodes (LEDF) residues were obtained using various extrusion conditions and their physicochemical and functional properties, such as glucose adsorption capacity (GAC), water holding capacity, oil holding capacity, glucose retardation (GRI) and bile acid retardation index (BRI) were measured. Based on principal component analysis, the optimal extrusion conditions were determined, i.e., extrusion temperature 130 °C, moisture content 40% and screw speed 125 r/min. The dietary fiber contained 3.6% soluble and 88% insoluble dietary fiber and the major components were cellulose (26%) and hemicellulose (42%). Compared with untreated fibers, GAC and BRI of LEDF with optimal extrusion conditions increased 0.46 mg/mg and 28%, respectively. Regression analysis suggested that GRI and hemicellulose showed a significant positive correlation (p≤0.05). Overall, it could be suggested that the LEDF obtained with the optimized extrusion condition might be used as a potential ingredient in functional foods.