Desarrollo de pan de trigo enriquecido con harina de Pleurotus ostreatus utilizando su extracto enzimático
Palabras clave:
Hongo comestible, Harina, Pleurotus ostreatus, Pan de trigo.Resumen
La tecnología de panificación ha evolucionado con el objetivo de incrementar la calidad de los productos, por esta razón en el presente estudio se evaluaron formulaciones enriquecidas con harina de hongo comestible (Pleurotus ostreatus) y extractos enzimáticos como ingredientes para mejorar características sensoriales en la elaboración de la masa y obtener productos benéficos para el consumidor (pan funcional). Las enzimas amilolíticas se encuentran entre los ingredientes más utilizados, ya que mejoran las cualidades sensoriales del pan y aumentan su vida de anaquel. Pleurotus ostreatus (Po) es una fuente de proteínas de alto valor biológico, rico en fibra (β-glucanos), vitaminas y minerales. Además, tiene compuestos bioactivos con actividad inmunomoduladora, efectos hipoglucémicos y prebióticos que pueden beneficiar a las personas en riesgo o que padecen una enfermedad crónica. El objetivo del presente trabajo, fue evaluar el efecto del extracto enzimático en conjunto con harina de Po para mejorar las características sensoriales, nutrimentales y fisicoquímicas de un pan de trigo enriquecido. Primeramente, se obtuvo harina de Po y se evaluaron las características nutricionales, posteriormente se desarrollaron formulaciones de pan sustituyendo en un 5, 10, 15 y 20 % de la harina de trigo por harina de Po, además de la formulación sin Po como control. Finalmente se evaluó la adición de extracto enzimático con actividad amilasa de 3896 UE · L-1 que previamente fue obtenido mediante fermentación utilizando Pleurotus ostreatus en estado sólido con paja de trigo como sustrato. El análisis proximal de las formulaciones de harina de Po y de los panes se realizó de acuerdo a los métodos de la AOAC. Los resultados mostraron que la harina de Po es una fuente de proteína (22.3 g / 100 g), fibra (5.5 g / 100g) y minerales (9.9 g / 100g), además de carbohidratos (60.3 g / 100g) y bajo contenido de lípidos (1.9 g / 100g). Se puede concluir que la adición del 20% de harina Po en las formulaciones resultó en aumentos significativos (p> 0.05) de fibra (0.00 a 2.26 g / 100g). La adición de extracto enzimático favoreció el aumento de volumen del producto. Estos resultados sugieren que el Po y su extracto enzimático pueden usarse como un ingrediente alternativo para enriquecer el valor nutricional del pan de trigo.
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