Resumen

MORRIS-QUEVEDO, Humberto Joaquín et al. Nutritional and antioxidant properties of novel cookies enriched with oyster mushroom (Pleurotus ostreatus) flour. Rev Cub Quim [online]. 2021, vol.33, n.3, pp.437-451.  Epub 26-Oct-2021. ISSN 2224-5421.

The use of Pleurotus mushrooms in the formulation of industrialized foods is not fully exploited. This study was conducted to investigate the effects of wheat flour (WF) substitution with 10 % of oyster mushroom (Pleurotus ostreatus) flour (POF) on the nutritional and antioxidant properties of cookies. Proximal composition, phenolic content, and DPPH radical scavenging activity were determined in flours and cookies. Results showed that the contents of crude protein, ash and fiber of supplemented cookies were higher than that of control cookies (P< 0,05). Furthermore, fortification of P. ostreatus flour improved the functional quality of cookies by significantly enhancing the phenolic contents (736 ( 42,07 in POF vs. 232,1 ( 15,50 (g tannic acid equivalents/g in WF cookies) and DPPH antioxidant activities (58,34 ( 1,65 in POF vs. 9,61 ( 2,07 % in WF cookies) (P< 0,05). Thus, enriched cookies could provide the consumers a novel cereal-based product with health-promoting benefits.

Palabras clave : antioxidant activity; cookies; fortification; Pleurotus ostreatus; proximal composition.

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