Propiedades nutricionales y antioxidantes de nuevas galletas enriquecidas con harina de setas Pleurotus ostreatus
Keywords:
actividad antioxidante; composición proximal; fortificación; galletas; Pleurotus ostreatus.Abstract
El uso de setas Pleurotus en la formulación de alimentos industrializados no ha sido del todo explotado. Este estudio se realizó para investigar los efectos de la sustitución de un 10% de la harina de trigo (WF) con harina de Pleurotus ostreatus en las propiedades nutricionales y antioxidantes de las galletas. Los resultados evidenciaron que el contenido de proteína bruta, ceniza y fibra de las galletas suplementadas fue mayor que el de las galletas control (P< 0,05). Además, el enriquecimiento con la harina de P. ostreatus mejoró la calidad funcional de las galletas al elevar significativamente el contenido fenólico (73642,07 en POF vs. 232,115,50 g equivalentes de ácido tánico/g en las galletas con WF) y la actividad antioxidante (58,341,65 en POF vs. 9,612,07 % en las galletas control) (P< 0,05). En general, las galletas enriquecidas podrían proporcionar al consumidor un nuevo producto basado en cereales con beneficios para la salud.
References
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2. CARRASCO-GONZÁLEZ, J.A.; SERNA-SALDÍVAR, S.O.; GUTIÉRREZ-URIBE, J.A. “Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: potential use as food ingredient”, Journal of Food Composition and Analysis. 2017, 58, 69-81. http://dx.doi.org/10.1016/j.jfca.2017.01.016
3. GOMES-CORRÊA, R.C.; BRUGNARI, T.; BRACHT, A.; PERALTA, R.M.; FERREIRA, I.C.F.R. “Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: a review on the past decade findings”, Trends in Food Science and Technology. 2016, 50, 103-117. http://dx.doi.org/10.1016/j.tifs.2016.01.012
4. LLAURADÓ-MAURY, G.; MORRIS-QUEVEDO, H.J.; HEYKERS, A.; LANCKACKER, E.; CAPPOEN, D.; DELPUTTE, P.; VANDEN BERGHE, W.; SALGUEIRO, Z.; COS, P. “Differential induction pattern towards classically activated macrophages in response to an Immunomodulatory extract from Pleurotus ostreatus mycelium”, Journal of Fungi. 2021, 7, 206. https://doi.or10.3390/jof7030206
5. MORRIS, H.J.; LLAURADÓ, G.; BELTRÁN, Y.; LEBEQUE, Y.; BATISTA, P.L.; MOUKHA, S.; PERRAUD-GAIME, I.; GARCÍA, N.; BERMÚDEZ, R.C.; BIDART, M.; COS, P.; HERNÁNDEZ, E., DIEZ, J.C. “Immunomodulating and antitumor properties of Pleurotus sp. in Cuba”. In: SÁNCHEZ, J.E., MATA, G., ROYSE, D.J. (Eds.). Updates on Tropical Mushrooms. Basic and Applied Research. San Cristóbal de Las Casas, Chiapas, México: El Colegio de la Frontera Sur, 2018, pp. 159-180. ISBN 978-607-8429-60-8
6. SÁNCHEZ, J.E.; LIEDO, P. “Propiedades antioxidantes de Pleurotus spp.”. In: SÁNCHEZ, J.E., ROYSE, D.J. (Eds.). La biología, el cultivo y las propiedades nutricionales y medicinales de las setas Pleurotus spp. San Cristóbal de las Casas, Chiapas, México: El Colegio de la Frontera Sur, 2017, pp. 197-209. ISBN 978-607-8429-47-9
7. BELTRÁN, Y.; MORRIS, H.J.; OLIVA, D.; BATISTA, P.L.; LLAURADÓ, G. “Composición micoquímica y actividad antioxidante de la seta Pleurotus ostreatus en diferentes estados de crecimiento”, Acta Biológica Colombiana. 2021, 26, 89-98. http://dx.doi.org/10.15446/abc.v26n1.84519
8. AISHAH, M.S.; WAN ROSLI, W.I. “The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products”, International Food Research Journal. 2013, 20, 183-188. ISSN 2231-7546
9. BELLO, M.; OLUWAMUKOMI, M. O.; ENUJIUGHA, V. N. “Nutrient composition and sensory properties of biscuit from mushroom-wheat composite flours”, Archives of Current Research International. 2017, 9, 1–11. http://dx.doi.org/10.9734/ACRI
10. JAMANGAPÉ, R.; PALACIOS, G.; CABALLERO, A.; ZEA, S.G.; MEZA, P.I.; ÁLVAREZ, P. “Evaluación proximal y sensorial de pasta Fettuccinie con sustitución parcial con harina de setas Pleurotus ostreatus”, Espacio I+D, Innovación y Desarrollo. 2019, VIII, 114-127. http://dx.doi.org/10.31644/IMASD.19.2019. a07
11. DAS, R.; SARKER, M.; LATA, M.B.; ISLAM, M.A.; AL FAIK, M.A.; SARKAR, S. “Physicochemical properties and sensory evaluation of sponge cake supplemented with hot air and freeze dried oyster mushroom (Pleurotus sajor-caju)”, World Journal of Engineering and Technology. 2020, 8, 665-674. https://doi.org/10.4236/wjet.2020.84047
12. BERMÚDEZ, R.C.; GARCÍA, N.; GROSS, P.; SERRANO, M. “Cultivation of Pleurotus on agricultural subtrates in Cuba”, Micologia Aplicada International. 2001, 13, 25-29. ISSN 1534-2581
13. SALEHI, F. “Characterization of different mushrooms powder and its application in bakery products: a review”, International Journal of Food Properties. 2019, 22, 1375-1385. https://doi.org/10.1080/10942912.2019.1650765
14. AOAC. Official methods of analysis. 18 ed. Arlington, VA, USA: Association of Official Analytical Chemists, AOAC International, 2006. ISBN 978-0935584752
15. SLINKARD, K.; SINGLETON, V.L. “Total phenol analyses: automation and comparison with manual method”, American Journal of Enology and Viticulture. 1977, 28, 49-55. ISSN 0002-9254
16. CHEUNG, L.M.; CHEUNG, P.C.K.; OOI, V.C.E. “Antioxidant activity and total phenolics of edible mushroom extracts”, Food Chemistry. 2003, 81, 249-255. ISSN 0308-8146
17. SZYDLOWSKA-CZERNIAK, A.; POLIŃSKI, S.; MOMOT, M. “Optimization of ingredients for biscuits enriched with rapeseed press cake-changes in their antioxidant and sensory properties”, Applied Sciences. 2021, 11, 1558. https://doi.org/10.3390/app11041558
18. AMARASINGHE, N.K.; WICKRAMASINGHE, I.; WIJESEKARA, I.; THILAKARATHNA, G.; DEYALAGE, S.T. “Functional, physicochemical, and antioxidant properties of flour and cookies from two different banana varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)”, International Journal of Food Science. 2021, Article ID 6681687. https://doi.org/10.1155/2021/6681687
19. CULETU, A.; SUSMAN, I.E.; DUTA, D.E.; BELC, N. “Nutritional and functional properties of gluten-free flours”, Applied Sciences. 2021, 11, 6283. https://doi.org/10.3390/app11146283
20. KOZARSKI, M.; KLAUS, A.; JAKOVLJEVIC, D.; TODOROVIC, N.; VUNDUK, J.; PETROVIC, P.; NIKSIC, M.; M. VRVIC, M.; VAN GRIENSVEN, L. “Antioxidants of edible mushrooms”, Molecules. 2015, 20, 19489-19525. https://doi.org/10.3390/molecules201019489
21. LELLEY, J.L. “Aspectos nutritivos de las setas Pleurotus spp.” In: SÁNCHEZ, J.E, ROYSE, D.J. (Eds.) La biología, el cultivo y las propiedades nutricionales y medicinales de las setas Pleurotus spp. San Cristóbal de las Casas, Chiapas, México: El Colegio de la Frontera Sur, 2017, pp. 177-196. ISBN 978-607-8429-47-9
22. MUNTEANU, I.G.; APETREI, C. “Analytical methods used in determining antioxidant activity: a review”, International Journal of Molecular Sciences. 2021, 22, 3380. https://doi.org/10.3390/ijms22073380
23. ATRI, N.S.; SHARMA, S.K.; JOSHI, R.; GULATI, A.; GULATI A. “Nutritional and nutraceutical composition of five wild culinary-medicinal species of genus Pleurotus (Higher Basidiomycetes) from Northwest India”, International Journal of Medicinal Mushrooms. 2013, 15, 49-56. ISSN 1521-9437
24. MAHLOKO, L.M.; SILUNGWE, H.; MASHAU, M.E.; KGATLA, T.E. “Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits”, Heliyon. 2019, 5, e02479. https://doi.org/10.1016/j.heliyon.2019.e02479
25. STAROWICZ, M.; ARPACI, S.; TOPOLSKA, J.; WRONKOWSKA, M. “Phytochemicals and antioxidant activity in oat-buckwheat dough and cookies with added spices or herbs”, Molecules. 2021, 26, 2267. https://doi.org/10.3390/molecules26082267
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Published
2021-10-26
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Morris-Quevedo, H. J., Yebra-Díaz, M. I., Arce-Ferrera, J. L., Perera-Segura, E., & García-Oduardo, N. (2021). Propiedades nutricionales y antioxidantes de nuevas galletas enriquecidas con harina de setas Pleurotus ostreatus. Revista Cubana De Química, 33(3), 437–451. Retrieved from https://cubanaquimica.uo.edu.cu/index.php/cq/article/view/5195
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