Low-glycemic index cookies supplemented with Cordyceps militaris substrate: Nutritional values, physicochemical properties, antioxidant activity, bioactive constituents, and bioaccessibility

TL;DR

This study explores using Cordyceps militaris substrate in cookies to boost fiber, antioxidants, and nutrient absorption while keeping a low glycemic index.

Contribution

The novel use of Cordyceps militaris substrate in low-glycemic cookies is explored for its nutritional and bioactive benefits.

Findings

CMS supplementation increased dietary fiber and phenolic content significantly in cookies.

CMS cookies showed a low glycemic index and enhanced release of polyphenols and carotenoids during digestion.

Cookies with 15% CMS met fiber and carotenoid food classification standards while maintaining sensory appeal.

Abstract

Cordyceps militaris substrate (CMS) is a novel ingredient rich in dietary fibers and bioactive compounds; however, its application in food products remains largely unexplored. This study introduces CMS as a partial wheat flour substitute for developing low-glycemic cookies enriched with dietary fiber and bioactive compounds. Results indicate that CMS supplementation increased fiber and phenolic content by 1.41–2.95 times and 1.30–2.62 times, respectively, compared to unsupplemented cookies. Additionally, carotenoid levels were 15.50–71.34 times higher than those in wheat-based cookies. The simulated digestion system revealed that CMS-supplemented cookies exhibited a low glycemic index (47.9–54.0) while enhancing higher polyphenol and carotenoid release than the controls. Cookies with 15 % CMS supplementation qualified as a “source of fiber”, high-carotenoid, and low-GI food classification while maintaining acceptable sensory attributes. These findings underscore the potential of CMS in food innovation, offering a promising approach to enhancing nutrient intake across populations.

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•CMS-added cookies increased dietary fibers 1.41–2.95 times.•Polyphenols and carotenoids increased 1.30–2.62 times, and 15.50–71.34 times.•CMS-supplemented cookies lowered GI of 47.9–54.0.•Antioxidant activity increased 2.1–13.9 times compared with wheat-based cookies.•Polyphenols and carotenoids bioaccessibility were 35.80–61.50 % and 18.95–10.65 %.

CMS-added cookies increased dietary fibers 1.41–2.95 times.

Polyphenols and carotenoids increased 1.30–2.62 times, and 15.50–71.34 times.

CMS-supplemented cookies lowered GI of 47.9–54.0.

Antioxidant activity increased 2.1–13.9 times compared with wheat-based cookies.

Polyphenols and carotenoids bioaccessibility were 35.80–61.50 % and 18.95–10.65 %.

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