TY - JOUR
T1 - Pleurotus ostreatus
T2 - A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies)
AU - Espinosa-Páez, Edith
AU - Hernández-Luna, Carlos E.
AU - Longoria-García, Samuel
AU - Martínez-Silva, Paulina A.
AU - Ortiz-Rodríguez, Isabella
AU - Villarreal-Vera, María T.
AU - Cantú-Saldaña, Catherine M.
N1 - Funding Information:
This research was supported by Dirección de Investigación, Universidad de Monterrey grant number UIN19644 (2019) to E. Espinosa.
Publisher Copyright:
© 2021 The Author(s)
PY - 2021/8
Y1 - 2021/8
N2 - Pleurotus ostreatus is an edible mushroom with many functional compounds. In previous studies, it has been shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa by this fungus increases essential amino acids, diminishes antinutrients as well as improves the bioaccessibility of different compounds. The objective was to obtain a functional food based on biotransformed ingredients by solid-state fermentation with P. ostreatus and evaluate its properties and the effect the food processing has on them. Results showed that cookies made with fermented flours provide a higher antioxidant capacity, when compared with cookies made without fermented flours, while maintaining its antioxidant capacity after simulated digestion assay. They also showed higher content of bioavailable protein compared to wheat control cookie, higher fiber content and lower sugars compared to commercial cookies. Cookies had good sensorial acceptability. This study shows the potential use of biotransformed cereals and legumes by P. ostreatus in functional foods.
AB - Pleurotus ostreatus is an edible mushroom with many functional compounds. In previous studies, it has been shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa by this fungus increases essential amino acids, diminishes antinutrients as well as improves the bioaccessibility of different compounds. The objective was to obtain a functional food based on biotransformed ingredients by solid-state fermentation with P. ostreatus and evaluate its properties and the effect the food processing has on them. Results showed that cookies made with fermented flours provide a higher antioxidant capacity, when compared with cookies made without fermented flours, while maintaining its antioxidant capacity after simulated digestion assay. They also showed higher content of bioavailable protein compared to wheat control cookie, higher fiber content and lower sugars compared to commercial cookies. Cookies had good sensorial acceptability. This study shows the potential use of biotransformed cereals and legumes by P. ostreatus in functional foods.
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U2 - 10.1016/j.lwt.2021.111727
DO - 10.1016/j.lwt.2021.111727
M3 - Article
AN - SCOPUS:85106634640
SN - 0023-6438
VL - 148
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 111727
ER -