Uriarte-Frías Georgina, Hernández-Ortega Martha M, Gutiérrez-Salmeán Gabriela, Santiago-Ortiz Miriam Magale, Morris-Quevedo Humberto J, Meneses-Mayo Marcos
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.
Centro de Estudios de Biotecnología Industrial (CEBI), Universidad de Oriente, Ave. Patricio Lumumba s/n, Reparto Jiménez, Santiago de Cuba 90500, Cuba.
J Fungi (Basel). 2021 Oct 27;7(11):911. doi: 10.3390/jof7110911.
Oyster mushroom (), nopal () and amaranth ( 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 , 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.
平菇（）、仙人掌（）和苋属植物（苋属物种）是墨西哥前西班牙时期就广泛食用的食物。然而，目前还没有以这些食材作为功能性饼干的标准产品。本研究评估了用三种平菇、仙人掌和苋属植物面粉配方（分别为POF、NF和AF）部分替代（50%）全麦面粉（WWF）对强化饼干营养/抗氧化特性的影响。面粉成分（WWF:AF:NF:POF）的比例分别为100%WWF（传统饼干）、50:35:10:5（F1）、50:30:15:5（F2）和50:40:5:5（F3）。测定了面粉和饼干的近似成分、酚类/黄酮类含量以及ABTS清除活性。POF、NF和AF具有较高的营养价值，含有多酚/黄酮类物质，且具有显著的抗氧化潜力。强化饼干中的总蛋白、灰分和黄酮类物质含量高于对照组。用F2（仙人掌含量最高）制作的饼干含有5.29%的膳食纤维，多酚含量是对照饼干的五倍。三种强化饼干的ABTS清除能力相似（87.73 - 89.58%），但高于传统饼干（75.60%）。结果表明，在不影响产品可接受性的情况下，POF/NF/AF可用于在功能性饼干生产中替代高达50%的WWF。本研究促进了可再生的当地生物资源用于可持续农业食品链，特别是食用蘑菇。
