Next Article in Journal
Climate Change Influences Basidiome Emergence of Leaf-Cutting Ant Cultivars
Next Article in Special Issue
Light Irradiation Coupled with Exogenous Metal Ions to Enhance Exopolysaccharide Synthesis from Agaricus sinodeliciosus ZJU-TP-08 in Liquid Fermentation
Previous Article in Journal
Assessment of Inoculation Methods of Thielaviopsis paradoxa (De Seynes) Höhn into Oil Palm Seedlings under Greenhouse Conditions
Previous Article in Special Issue
A Possibility to Use Selected Crop Post-Extraction Wastes to Improve the Composition of Cultivated Mushroom Pleurotus citrinopileatus
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
JoF
Volume 7
Issue 11
10.3390/jof7110911
jof-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

by
Georgina Uriarte-Frías
1,
Martha M. Hernández-Ortega
1,
Gabriela Gutiérrez-Salmeán
1,
Miriam Magale Santiago-Ortiz
1,
Humberto J. Morris-Quevedo
2,* and
Marcos Meneses-Mayo
1,*
1
Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico
2
Centro de Estudios de Biotecnología Industrial (CEBI), Universidad de Oriente, Ave. Patricio Lumumba s/n, Reparto Jiménez, Santiago de Cuba 90500, Cuba
*
Authors to whom correspondence should be addressed.
J. Fungi 2021, 7(11), 911; https://doi.org/10.3390/jof7110911
Submission received: 17 September 2021 / Revised: 11 October 2021 / Accepted: 21 October 2021 / Published: 27 October 2021
(This article belongs to the Special Issue Edible Mushrooms)
Browse Figures
Review Reports Versions Notes

Abstract

Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2—the highest nopal level—contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73–89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products’ acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.
Keywords: amaranth; nopal; oyster mushroom; natural ingredients; functional foods; nutraceuticals; polyphenols; antioxidant; cookies amaranth; nopal; oyster mushroom; natural ingredients; functional foods; nutraceuticals; polyphenols; antioxidant; cookies

Share and Cite

MDPI and ACS Style

Uriarte-Frías, G.; Hernández-Ortega, M.M.; Gutiérrez-Salmeán, G.; Santiago-Ortiz, M.M.; Morris-Quevedo, H.J.; Meneses-Mayo, M. Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. J. Fungi 2021, 7, 911. https://doi.org/10.3390/jof7110911

AMA Style

Uriarte-Frías G, Hernández-Ortega MM, Gutiérrez-Salmeán G, Santiago-Ortiz MM, Morris-Quevedo HJ, Meneses-Mayo M. Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. Journal of Fungi. 2021; 7(11):911. https://doi.org/10.3390/jof7110911

Chicago/Turabian Style

Uriarte-Frías, Georgina, Martha M. Hernández-Ortega, Gabriela Gutiérrez-Salmeán, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo, and Marcos Meneses-Mayo. 2021. "Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies" Journal of Fungi 7, no. 11: 911. https://doi.org/10.3390/jof7110911

APA Style

Uriarte-Frías, G., Hernández-Ortega, M. M., Gutiérrez-Salmeán, G., Santiago-Ortiz, M. M., Morris-Quevedo, H. J., & Meneses-Mayo, M. (2021). Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. Journal of Fungi, 7(11), 911. https://doi.org/10.3390/jof7110911

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop