Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus 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:	Georgina Uriarte-Frías, Martha M. Hernández-Ortega, Gabriela Gutiérrez-Salmeán, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo, Marcos Meneses-Mayo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	amaranth nopal oyster mushroom natural ingredients functional foods nutraceuticals Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/79470e251e054fa3923706a55c578316
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spelling	oai:doaj.org-article:79470e251e054fa3923706a55c5783162021-11-25T18:05:39ZPre-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 Cookies10.3390/jof71109112309-608Xhttps://doaj.org/article/79470e251e054fa3923706a55c5783162021-10-01T00:00:00Zhttps://www.mdpi.com/2309-608X/7/11/911https://doaj.org/toc/2309-608XOyster 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.Georgina Uriarte-FríasMartha M. Hernández-OrtegaGabriela Gutiérrez-SalmeánMiriam Magale Santiago-OrtizHumberto J. Morris-QuevedoMarcos Meneses-MayoMDPI AGarticleamaranthnopaloyster mushroomnatural ingredientsfunctional foodsnutraceuticalsBiology (General)QH301-705.5ENJournal of Fungi, Vol 7, Iss 911, p 911 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	amaranth nopal oyster mushroom natural ingredients functional foods nutraceuticals Biology (General) QH301-705.5
spellingShingle	amaranth nopal oyster mushroom natural ingredients functional foods nutraceuticals Biology (General) QH301-705.5 Georgina Uriarte-Frías Martha M. Hernández-Ortega Gabriela Gutiérrez-Salmeán Miriam Magale Santiago-Ortiz Humberto J. Morris-Quevedo Marcos Meneses-Mayo 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
description	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.
format	article
author	Georgina Uriarte-Frías Martha M. Hernández-Ortega Gabriela Gutiérrez-Salmeán Miriam Magale Santiago-Ortiz Humberto J. Morris-Quevedo Marcos Meneses-Mayo
author_facet	Georgina Uriarte-Frías Martha M. Hernández-Ortega Gabriela Gutiérrez-Salmeán Miriam Magale Santiago-Ortiz Humberto J. Morris-Quevedo Marcos Meneses-Mayo
author_sort	Georgina Uriarte-Frías
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/79470e251e054fa3923706a55c578316
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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

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