Abstract: In order to address the problems with traditional crisp cake such as monotonous nutrition and deterioration in the palatability when directly added with mushroom powder, in this study we used a twin-screw extruder to prepare pre-gelatinized highland barley flour incorporated with Hericium erinaceus powder with a gelatinization degree of 86.13%. The nutritional composition, microstructure and gelatinization characteristics of the mixture were measured before and after extrusion. Crisp cakes were made with the addition of different amounts of the extruded mixture to wheat flour, and their nutrition, physical characteristics, sensory properties and digestive characteristics were explored. The results showed that the nutritional composition of the extruded mixture was improved, the gelatinization temperature was decreased, and the stability was enhanced compared with before extrusion. The amount of the extruded mixture added was in direct proportion to the contents of minerals such as K and Mg, protein and dietary fiber in crisp cake, but in inverse proportion to carbohydrate content, calories and predicted glycemic index. The composition of amino acids in crisp cake made from 100% highland barley mixed with H. erinaceus was most similar to the Food and Agriculture Organization (FAO)/World Health Organization (WHO) recommended pattern. Nevertheless, addition proportions exceeding 50% caused negative impacts on the physical characteristics and taste of crisp cake. This study provides a theoretical basis for the development of cereal products incorporated with edible fungi.

Key words: Hericium erinaceus; highland barley; crisp cake; extrusion pregelatinization; quality characteristics