Actinomucor elegans -fermented Castanopsis sclerophylla residue as a functional ingredient for low-glycemic wheat noodles: fermentation-induced functionalization and noodle quality.

Abstract

Castanopsis sclerophylla residue (CSR), a starch-processing by-product, is rich in dietary fiber and phenolics but has undesirable sensory attributes and limited food use. This study aimed to functionalize CSR by A. elegans fermentation and to evaluate the fermented CSR (FCSR) as a functional ingredient for wheat noodles. Fermentation degraded long-chain macromolecules into small-molecule nutrients, increased soluble dietary fiber (SDF) 2.62-fold and phenolic content by 79.44% relative to native CSR, and markedly altered the volatile profile with increased alcohols and esters, accompanied by improved solubility, water/oil-holding, cation-exchange capacities and antioxidant activity. Putative metabolic pathways were proposed based on the metabolite profiles. At 4% addition, FCSR improved noodle viscoelasticity and cooking quality while maintaining sensory acceptability; resistant starch (RS) increased by 42.18% and predicted glycemic index (pGI) decreased by 16.57% compared with control noodles. These findings suggest that A. elegans-fermented CSR is a promising functional ingredient for developing noodles with reduced pGI.

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