<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2224-5421</journal-id>
<journal-title><![CDATA[Revista Cubana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cub Quim]]></abbrev-journal-title>
<issn>2224-5421</issn>
<publisher>
<publisher-name><![CDATA[Ediciones UO, Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-54212021000300437</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Nutritional and antioxidant properties of novel cookies enriched with oyster mushroom (Pleurotus ostreatus) flour]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades nutricionales y antioxidantes de nuevas galletas enriquecidas con harina de setas Pleurotus ostreatus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morris-Quevedo]]></surname>
<given-names><![CDATA[Humberto Joaquín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yebra-Díaz]]></surname>
<given-names><![CDATA[Manuel Isidro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arce-Ferrera]]></surname>
<given-names><![CDATA[Jorge Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Perera-Segura]]></surname>
<given-names><![CDATA[Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Oduardo]]></surname>
<given-names><![CDATA[Nora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Oriente Centro de Estudios de Biotecnología Industrial ]]></institution>
<addr-line><![CDATA[Santiago de Cuba ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Empresa Provincial de la Industria Alimentaria  ]]></institution>
<addr-line><![CDATA[Santiago de Cuba ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>33</volume>
<numero>3</numero>
<fpage>437</fpage>
<lpage>451</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-54212021000300437&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-54212021000300437&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-54212021000300437&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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&lt; 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&lt; 0,05). Thus, enriched cookies could provide the consumers a novel cereal-based product with health-promoting benefits.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN 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&lt; 0,05). Además, el enriquecimiento con la harina de P. ostreatus mejoró la calidad funcional de las galletas al elevar significativamente el contenido fenólico (736(42,07 en POF vs. 232,1(15,50 (g equivalentes de ácido tánico/g en las galletas con WF) y la actividad antioxidante (58,34(1,65 en POF vs. 9,61(2,07 % en las galletas control) (P&lt; 0,05). En general, las galletas enriquecidas podrían proporcionar al consumidor un nuevo producto basado en cereales con beneficios para la salud.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[cookies]]></kwd>
<kwd lng="en"><![CDATA[fortification]]></kwd>
<kwd lng="en"><![CDATA[Pleurotus ostreatus]]></kwd>
<kwd lng="en"><![CDATA[proximal composition]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[composición proximal]]></kwd>
<kwd lng="es"><![CDATA[fortificación]]></kwd>
<kwd lng="es"><![CDATA[galletas]]></kwd>
<kwd lng="es"><![CDATA[Pleurotus ostreatus]]></kwd>
</kwd-group>
</article-meta>
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