Elaboração de um produto de panificação à base de crueira e cogumelo comestível

Abstract

The growing consumer demand for functional foods with excellent sensory and nutritional quality is providing the search for new ingredients that meet consumer demands, especially the mushrooms that due to its nutritional and pharmacological properties, contribute to improving the quality of life of man. The aim of this study was to evaluate the yield and nutritional quality of cultivated L.citrinus in two mixtures agrowaste available on Amazon for development of a confection to crueira base and as a way to provide a product source of fiber and protein quality desirable for human consumption. Of cultures in CE + Li, the L.citrinus productivity was significant, the basidioma showed good nutritional quality protein, essential amino acids and higher fiber to those observed in cultures CE + RB. The mineral concentration was higher in CE + RB not being observed significant difference in the biological efficiency and productivity when compared to CE+ Li. For the preparation of the three confectionery was used crueira and replacing these cassava residue by L. citrinus 15% and 25% (w / w) in the respective formulations. The result of this research shows that cupuaçu exocarp, can be utilized as the primary substrate for production of L. citrinus in tropical climate region and the three confectionery presented viable characteristics for consumption, among these, the product containing crueira and L. citrinus 25% (w / w) showed adequate morphological characteristic and significant nutritional quality, especially the fiber content, macro protein and trace minerals. The results have shown the feasibility of edible mushroom production, a form of agrowaste utilization from the Amazon region.