Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus

Autor: Edith Espinosa Páez, Carlos E. Hernández-Luna, Samuel Longoria-García, Cynthia Torres-Alvarez, Catalina Velez-Argumedo, Blanca E. González-Martínez
Jazyk: English<br />Spanish; Castilian
Rok vydání: 2023
Předmět:
Zdroj: CyTA - Journal of Food, Vol 21, Iss 1, Pp 151-158 (2023)
Druh dokumentu: article
ISSN: 19476337
1947-6345
1947-6337
DOI: 10.1080/19476337.2023.2173305
Popis: ABSTRACTPleurotus ostreatus is an edible fungus with several functional compounds. Previous studies have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P. ostreatus improves their functional properties. Since bread is a highly consumed foodstuff, the objective of this work was to improve its nutritional and functional properties based on P. vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread made with flour of solid-state fermented grains, provided a higher antioxidant capacity compared to bread made without fermented grains flour. The antioxidant capacity was maintained even after in vitro simulated digestion assays. Bioaccessible protein and fiber content results showed an increase compared to commercial breads. Fermented-flour bread showed lower hardness in its crumb, changed color, and had a good sensory acceptability. This makes these flours potential ingredients in the development of baking goods, making the bread a vehicle for nutrient delivery.
Databáze: Directory of Open Access Journals
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