Desenvolvimento de shake em pó com massa micelial de cogumelos comestíveis

Abstract

The food industry produces a series of wastes of high economic value which, if subjected to appropriate technologies, can be converted into commercial products or raw materials for secondary processes. Edible mushrooms are alternatives for the recycling of these residues and the substrate generated at the end of the bioprocess can be used in the elaboration of food products, since its nutritional characteristics, combined with the richness of available nutrients, favors the utilization of these by-products. In addition, the environmental impacts caused by irregular waste disposal are minimized. The objective of this research was to develop and characterize three shakes, formulated with bioproducts resulting from the processing of pineapple peel as an alternative food, source of fiber. The bioproducts were characterized for antioxidant activity, total phenol content, in vitro protein digestibility, bioassay of toxicity against Artemia salina, qualitative hemolytic activity and cytotoxic activity against human MCR5 fibroblasts. Shakes were made using formulations composed of powdered bioproducts in the proportions of 0 and 100%, replacing oat flour to obtain four formulations, including the standard one. The shakes produced were submitted to determination of centesimal composition, mineral content, determination of pH and total titratable acidity, and determination of the microbiological quality. The bioproducts presented antioxidant activity and reduced content of total phenols and high protein digestibility. All toxicological tests have shown that these products are safe for human consumption. When oatmeal was replaced by bioproducts there was an increase in minerals and fibers contente and the reduction of total calories. In addition, there was increase of potassium, calcium, sodium, copper and manganese. The pH of the shake products presented lower value than the standard sample, higher total titratable acidity and microbiological quality within the sanitary and hygienic specifications.