Effect of Tremella fuciformis pulp on the physicochemical properties, antioxidant capacity and amino acid composition of shiitake noodles

Abstract BACKGROUND Fortification is an effective approach to improve the nutritional value and functionality of noodles. However, the addition of non‐gluten ingredients often impairs noodle quality by weakening the gluten network. This study investigated the potential of Tremella fuciformis pulp (TPG) as a quality improver in shiitake‐fortified noodles. RESULTS The addition of TPG increased the viscous modulus and elastic modulus of the dough, reduced the gelatinization temperature of noodles by approximately 3 °C and enhanced the viscosity during gelatinization. It also decreased the water absorption and cooking loss of the noodles and improved the textural properties of noodles such as hardness, elasticity and chewiness. These effects were attributed to the high viscosity of TPG, reduced free sulfhydryl content and enhanced thermal stability. The incorporation of TPG promoted the formation of a more compact noodle microstructure, as confirmed by scanning electron microscopy, thereby improving noodle quality. A critical T. fuciformis ‐to‐water ratio of 1:40 (w/v, equivalent to g mL −1 ) was identified. In addition, the pulp slightly enhanced 1,1‐diphenyl‐2‐picrylhydrazyl (i.e. DPPH) and 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (i.e. ABTS) radical‐scavenging activities and increased both the content and proportion of essential amino acids. CONCLUSION TPG is a feasible ingredient for improving the cooking and textural properties of shiitake noodles, at the same time as producing only slight improvements in selected antioxidant and amino acid indices, indicating its potential for use in fancy noodles and other wheat‐based products. © 2026 Society of Chemical Industry.