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

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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.