Pre-Hispanic Foods Oyster Mushroom (<i>Pleurotus ostreatus</i>), Nopal (<i>Opuntia ficus-indica</i>) and Amaranth (<i>Amaranthus</i> sp.) as New Alternative Ingredients for Developing Functional Cookies
Oyster mushroom (<i>Pleurotusostreatus</i>), nopal (<i>Opuntia ficus-indica</i>) and amaranth (<i>Amaranthus</i> spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies....
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/79470e251e054fa3923706a55c578316 |
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| Sumario: | Oyster mushroom (<i>Pleurotusostreatus</i>), nopal (<i>Opuntia ficus-indica</i>) and amaranth (<i>Amaranthus</i> spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of <i>P. ostreatus</i>, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS<sup>•+</sup> scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2—the highest nopal level—contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS<sup>•+</sup> scavenging ability was similar in the three enriched cookies (87.73–89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products’ acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms. |
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