PROXIMAL AND SENSORIAL EVALUATION OF FETTUCCINIE PASTA WITH PARTIAL REPLACEMENT WITH MUSHROOM FLOUR Pleurotus ostreatus
Pleurotus ostreatus is a saprophytic fungus that grows mainly on living or dead lignocellulosic substrates, poor in nutrients and with low levels of minerals and vitamins. The propagation of this organism requires lignocelullosic substrates. This fungus is edible with important functional properties...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DE CHIAPAS |
| Repositorio: | Revista Espacio I+D Innovación más Desarrollo |
| Idioma: | español inglés |
| OAI Identifier: | oai:ojs.espacioimasd.unach.mx:article/176 |
| Acceso en línea: | https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/176 |
| Access Level: | acceso abierto |
| Palabra clave: | Setas Fettuccine Micoproteína Mushrooms Mycoprotein |
| Sumario: | Pleurotus ostreatus is a saprophytic fungus that grows mainly on living or dead lignocellulosic substrates, poor in nutrients and with low levels of minerals and vitamins. The propagation of this organism requires lignocelullosic substrates. This fungus is edible with important functional properties. Because the population of trees located in the gardens of the University of Sciences and Arts of Chiapas generates a considerable amount of organic waste, these can be used as raw material for the cultivation of fungi. Two cultures of the mushrooms were carried out in different substrates, the first from leaves of benjamina (Ficus benjamina) and the second was a combination of fig leaves (Ficus carica) and capulín (Prunus serotine). The edible mushrooms obtained from the cultures were dehydrated by convection of hot air at 50 ° C for 24 hours, then ground and stored for disposal in the integration of edible paste formulations. This food has become a staple food in the home because of the variety in processing and consumption, however, its protein content can be low and of poor quality. Therefore, it is necessary to incorporate other sources of protein of better quality without altering eating habits or organoleptic characteristics. In this work we studied the nutritional composition and consumer acceptance that results with the addition of mushroom flour in the production of fettuccine pasta. Addition levels were 10% and 20% mushroom meal (HS), the chemical composition (crude protein, carbohydrates, fiber, fat and ash) of both formulations was analyzed based on the AOAC (2000). The results indicated a considerable increase in the percentage compositions of fiber and protein when 20% HS was added to the fettuccine type pasta formulation with respect to the reported sample without the addition of the mushrooms. In addition, the levels of taste perceived by the sensory judges, for the attributes of smell and taste, were also high when 20% HS was incorporated with respect to the fettuccine control paste. This proposal can be considered useful for the preservation of mushrooms, since when dehydrated, despite the low yields, it can become an apt and versatile condiment, because it increases the nutritional components and improves the sensory properties of this type of food, without demeriting the sustainable use of waste from plants in university gardens. |
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