Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features

Abstract

Background: This study investigates the use of corncobs before and after fermentation with Ganoderma annularis (G) to enhance the nutritional value of gluten-free breadsticks. Medicinal mushrooms are known to increase the nutrient profile of substrates through solid-state fermentation (SSF); nevertheless, using the entire SSF – as adopted in this study – is unprecedented in gluten-free baked goods. Corncobs from the B73 maize inbred line and the ‘Rostrato Rosso di Rovetta’ (RR) landrace were used. Results: During leavening, dough height increased by 1.5 times with RR and RR + G. Compared to the standard (STD) control sample, breadsticks containing 100 g kg−1 Ganoderma-fermented corncobs exhibited a smaller diameter and increased breadstick breaking force (13.9 N for B73 + G and RR + G versus 7.6 N for STD). Corncob addition increased total fiber (88–100 versus 13 g kg−1 dry weight (DW) of STD) and reduced rapidly digested starch (11% lower than STD) of breadsticks; fermented corncobs also increased soluble dietary fiber (5 versus 1 g kg−1 DW). The addition of unfermented or fermented corncobs to breadsticks enhanced total phenol content (from 0.2 to around 3 mg gallic acid equivalent (GAE) g−1 DW) and antioxidant capacity (from 0.3 to 8 μmol ascorbic acid equivalent g−1 DW). RR and RR + G breadsticks showed the highest content of free phenols (0.40 and 0.32 mg GAE g−1 DW, respectively). Conclusion: The addition of Ganoderma-fermented corncobs to gluten-free breadsticks increases fiber and antioxidant content, offering potential health benefits. The contribution of bioactive ingredients with beneficial effects, made by the RR landrace, deserves further investigation. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.