Aplicación de hongos comestibles (Suillus luteus) en una bebida en polvo
DOI:
https://doi.org/10.63415/saga.v2i4.296Palabras clave:
hongos comestibles , super food , antiinflamatorio , tarwi, cacao, macaResumen
Los hongos comestibles presentes extensamente en diversas partes del mundo poseen propiedades nutracéuticas importantes que pueden ser reconocidos por como “super food”. El objetivo de esta investigación fue aplicar el hongo comestible Suillus luteus en conjunto con otros alimentos como la maca y tarwi para crear una bebida en polvo instantánea con propiedades nutritivas excepcionales. Se realizaron 4 formulaciones variando los principales ingredientes en las siguientes proporciones: S. luteus (10, 15, 15 y 20%), maca (10, 10, 15 y 15%) y cacao (35, 30, 25 y 20%), además de usar 20% de tarwi en todos las formulaciones. Se evaluaron su composición proximal, propiedades fisicoquímicas, compuestos fenólicos y capacidad antioxidante por el método ABTS. La formulación que resaltó fue el F4 (20% de hongos comestibles, 15% maca, 20% cacao y 20% de tarwi), con un 19.34 ± 0.35% de proteínas, 59.29 ± 0.80%.de carbohidratos, 48.82 ± 0.02 mgAGE/ml de fenoles totales y 20.08 ± 2.00 mmolTE/100g de capacidad antioxidante. La incorporación de los hongos en esta bebida potencializó sus propiedades nutritivas y nutracéuticas de la bebida, demostrando que su aplicación es posible en diferentes productos que promete ser una excelente alternativa sostenible para la industria alimentaria.
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