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Physicochemical, antioxidant, and technofunctional properties of mushroom (Pleurotus sp) flour obtained by hot air drying
Propiedades fisicoquímicas, antioxidantes y tecnofuncionales de harina del hongo (Pleurotus sp) obtenida por secado con aire caliente
DOI:
https://doi.org/10.15446/dyna.v90n225.106026Palabras clave:
secado por aire caliente; harina de hongo; capacidad antioxidante; propiedades funcionales; Pleurotus sp (es)hot air drying; mushroom flour; antioxidant capacity; functional properties; Pleurotus sp (en)
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El hongo comestible Pleurotus sp. es reconocido como una fuente importante de compuestos biológicamente activos. Sin embargo, su alto contenido de humedad lo hace perecedero. El secado del hongo en harina es una alternativa para agregar valor y extender su vida útil. El propósito de este estudio es evaluar las propiedades fisicoquímicas de Pleurotus sp. y evaluar las propiedades fisicoquímicas, antioxidantes y tecnofuncionales de harinas obtenidas por aire caliente a 50 y 60ºC. Los resultados muestran que el secado a 60°C redujo el tiempo de operación en un 11% en comparación con el secado a 50°C. Asimismo, la harina obtenida a 60ºC presentó mayor capacidad de hinchamiento (6,88 ± 0,25mg/L) y menor humedad (7,62 ± 0,95%); sin embargo, no hubo cambios significativos en el contenido de fenoles. El color final de la harina varió respecto al de las setas frescas, con valores de ΔE entre 25,60-27,79. La harina de hongos se puede utilizar en el desarrollo de productos de panadería funcionales; así, el secado a 60ºC permite la producción de harina de Pleurotus sp. con propiedades fisicoquímicas y tecnofuncionales apta para productos alimenticios, como pan, pasteles o glaseados.
The edible mushroom Pleurotus sp. is recognized as an important source of biologically active compounds. However, its high moisture content makes it perishable. Drying the mushroom into flour is an alternative to add value and extend its shelf life. The purpose of this study is to assess physicochemical properties of Pleurotus sp. and evaluate the physicochemical, antioxidant, and technofunctional properties of flours obtained by hot air at 50 and 60ºC. The results show that drying at 60°C reduced the operating time by 11% compared to drying at 50ºC. Also, the flour obtained at 60ºC exhibited greater swelling capacity (6.88 ± 0.25mg/L) and lower moisture (7.62 ± 0.95%); however, there were no significant changes in the total phenolics content. The final color of the flour varied with respect to that of fresh mushrooms, with ΔE values between 25.60-27.79. Mushroom flour can be used in the development of functional bakery products; thus, drying at 60ºC enables the production of Pleurotus sp. flour with physicochemical and technofunctional properties suitable for food products such as bread, cakes, or frostings.
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