Mushrooms are recognized as sources of β -glucan. The aim of this study was to purify β -glucan from oyster mushrooms ( Pleurotus pulmonarius ) by alkaline extraction. The extracted β -glucan was added to a cracker recipe and the sensory, physical and estimated glycemic index of the final product were evaluated. Optimum extraction parameters were determined to be 80 ˚ C, 90 minutes and 30% KOH. The β -glucan crackers had a glycemic index ranging from 88.07 to 67.32, while glucose had a glycemic index of 100. Based on the sensory study, it can be concluded that crackers enriched with β -glucan and possessing functional qualities may meet consumer expectations.
KeywordsOyster MushroomAlkaline ExtractionGlycemic Index
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