Caracterização nutricional e desenvolvimento de produto alimentício adicionado de Pleurotus albidus

Abstract

The genus Pleurotus (Fr.) Quél belongs to the order Agaricales, family Pleurotaceae and constitutes a group of cosmopolitan mushrooms, found in regions of temperate climate. Pleurotus has a large number of edible species that grow in different substrates. They are considered to be easy to grow fast and with low costs using inexpensive and available raw materials such as straw, grass and bagasse. The aim of this study was to evaluate the production and nutritional properties of P. albidus to supplement a pasta and evaluating the nutritional quality of different combinations of its dehydrated biomass on the final product. The results showed that P. albidus grew and excreted proteases in all tested substrates: cupuaçu exocarp (Theobroma grandiflorum, Schum) and açaí seed (Euterpe oleracea), supplemented with rice bran (Oryza sativa) and crueira (residue of Manihot esculenta). The substrates supplemented with rice bran showed significant values of proteolytic activity than the ones supplemented with crueira. The enzymes showed optimum activity at pH 6.0, 40 °C and 50 °C and they were characterized as being cysteine and metalloprotease. The crude extract was not toxic in the hemolysis and human fibroblast cells test. It showed antioxidant capacity in DPPH (68.47 μg / ml), ABTS radical (93.99 μg / mL), total phenols (79.9 mgEq / g) and flavonoids (14.8 mgEq / g). In the nutritional quality, the biomass presented total carbohydrate content of 60.3%, 36.3% of protein, 2.7% of crude fiber, 0.8% of ash, 0.4% of lipids and 376.3 Kcal. Potassium was the most abundant macromineral, followed by phosphorus, sulfur, magnesium, and calcium with 21.08 g.Kg -1, 10.31 g.Kg -1, 2.08 g.Kg -1, 1.33 g .Kg-1 and 0.26 g.Kg-1, respectively. Among the microminerals, iron (131.85 mg.Kg -1) and zinc (95.78 mg.Kg -1) were higher, followed by boron, sodium, manganese and copper with 39.48 mg.Kg- 1, 33.04 mg.Kg -1, 7.27 mg.Kg -1, and 2.0 mg.Kg -1, respectively. In the evaluation of the microbiological quality the noodle produced and supplemented with P. albidus biomass were considered safe for human consumption. The addition of mushroom biomass increased proteins, fibers and mineral content. The noodle also showed quality in the cooking test and texture. According to the results, the addition of P. albidus has potential for development of food products with nutritional qualities.