Analysis of Nutritional Quality and Characteristic Flavor Composition of Edible Mushrooms Compound Instant Coarse Cereal Flour

The formulation of cereals(millet,corn,oat,soybean and solanum tuberdsm)was optimized with linear programming. The mixture of the coarse cereals and edible mushrooms(Hericium erinaceus,Cordyceps militaris,Pleurotus eryngii and Flammulina velutipes)was extruded for the preparation of puffed powders. Additionally,the nutrition and microbial content of non-fortified and supplemented coarse cereal extrudates were determined. The differences of volatile flavor between non-supplemented and supplemented coarse cereal extrudates were also detected by electronic-nose and then analyzed by HS-SPME-GC-MS. The results showed that after the addition of edible mushrooms,the contents of dietary fiber and protein in coarse cereal extrudates increased by 15.67% and 6.22%,respectively,while the fat content decreased by 32.48%. HS-SPME-GC-MS results revealed that 43 and 46 volatile compounds in the cereal extrudates before and after adding edible mushrooms. Compared with the coarse cereal extrudates, the flavor components of edible mushrooms compound coarse cereal instant flour were more abundant,and the heterocyclic and aromatic substances such as furan and pyrazine in edible mushrooms were introduced,including 2-ethyl-5-methylpyrazine(4.7966%),3-butyl-2,5-dimethylpyrazine(1.5374%)and 2-n-pentylfuran(8.1225%).Edible mushrooms adding had a profound improvement in the nutrition and flavors of traditional cereal products and the development of edible mushrooms compound cereal flour promotes the efficient integration of cereal resource. At the same time,it meets the demand for the novel nutritional food.