Resumo

VELEZ-URIBE, Tatiana et al. Physicochemical, antioxidant, and technofunctional properties of mushroom (Pleurotus sp) flour obtained by hot air drying. Dyna rev.fac.nac.minas [online]. 2023, vol.90, n.225, pp.85-94.  Epub 10-Mar-2024. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v90n225.106026.

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.

Palavras-chave : hot air drying; mushroom flour; antioxidant capacity; functional properties; Pleurotus sp.

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