Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus

Edith Espinosa Páez*, Carlos E. Hernández-Luna, Samuel Longoria-García, Cynthia Torres-Alvarez, Catalina Velez-Argumedo, Blanca E. González-Martínez

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Pleurotus ostreatus is an edible fungus with several functional compounds. Previous studies have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P. ostreatus improves their functional properties. Since bread is a highly consumed foodstuff, the objective of this work was to improve its nutritional and functional properties based on P. vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread made with flour of solid-state fermented grains, provided a higher antioxidant capacity compared to bread made without fermented grains flour. The antioxidant capacity was maintained even after in vitro simulated digestion assays. Bioaccessible protein and fiber content results showed an increase compared to commercial breads. Fermented-flour bread showed lower hardness in its crumb, changed color, and had a good sensory acceptability. This makes these flours potential ingredients in the development of baking goods, making the bread a vehicle for nutrient delivery.

Original languageEnglish
Pages (from-to)151-158
Number of pages8
JournalCYTA - Journal of Food
Volume21
Issue number1
DOIs
Publication statusPublished - 2023

Bibliographical note

Publisher Copyright:
© 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.

All Science Journal Classification (ASJC) codes

  • Food Science
  • General Chemistry
  • General Chemical Engineering
  • Industrial and Manufacturing Engineering

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