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Denise Grotto

Motivational Speaker at Nutrition 2020 meeting - Denise Grotto
Denise Grotto
University of Sorocaba, Brazil
Title : Development and evaluation of novel food bars supplemented containing Lentinula edodes as a nutraceutical

Abstract:

Demand and consumption for food with a functional character have grown a lot, as well as the development of new products, beneficial for health. In this context, the cereal bars appear. They are products with good acceptance in the market and whose demand has been growing constantly. Lentinula edodes (popularly known as Shiitake) is the second most cultivated edible mushroom in the world; it is considered a complete food because it has low lipid and high protein contents and it is source of vitamins, minerals and fibers. This research aimed the development of two formulation of sweet and two formulation of salty food bars containing Shiitake. These bars were evaluated as their nutritional, sensory, flavor and microbiological aspects. For the bars production the binder elements were heated, under stirring, at 115ºC, and then the dried ingredients were added. The food bars were shaped, and the sensorial test was accomplished with hedonic scale of 9-points for analysis of texture, aroma, taste and appearance, and a 5-points scale for buying intention. Centesimal composition of the selected food bar included percentages of humidity, ashes, lipids, proteins and carbohydrate contents. Chemical elements of Shiitake were quantified by Energy Dispersive X-ray Fluorescence. Glucans were determined using commercial Yeast & Mushroom kit. Phenolic compounds were determined with the Folin-Ciocalteu reagent, and the results were expressed by gallic acid (EAG)/g sample equivalence. The shelf life was evaluated by microbiological control, up to 180 days, at 25 and 37 °C. Both sweet bars pleased the consumers, but sweet bar 1 (SwB1) had better sensory analysis and buying intention. Shiitake showed high concentrations of calcium, iron, phosphorus, potassium, zinc, manganese, phenolic compounds and glucans. S1-bar maintained Shiitake characteristics in relation to the proteins, fibers, glucans e phenols concentrations. S1-bars did not present microorganisms development for up to 180 days shelf life at both 25 to 37°C, and they followed the standards determined by National Health Surveillance Agency. Sweet bars are an easy marketing alternative due to their stability, easy transportation, low-cost of production and good acceptance, as well as flexibility to add other functional ingredients beneficial to health, such as Shiitake.

Audience take away:

  • The use of mushroom as a source of nutrients or therapeutic action;
  • The hypoglycemic and hypocholesterolemia effects of β-glucans from mushrooms;
  • The sensory and flavor aspects of nutraceutical bars containing Shiitake
  • Bars as a promising source of nutraceutical, which can be a practical solution to the changes on people’s routine problem.

Biography:

Dr. Denise studied Pharmacy and Biochemistry at Federal University of Santa Maria, Rio Grande do Sul, Brazil, and graduated as Master Science in 2007, at the same university. She received her PhD in 2011, at

Ribeirão Preto College of Pharmaceutical Sciences, University of São Paulo, Brazil. After one year postdoctoral fellowship, she obtained the position of Titular Professor at University of Sorocaba, joining the Graduate Program in Pharmaceutical Sciences and the Graduate Program in Environmental and Technological Process. She has published more than 60 research articles. Her areas of expertise are oxidative stress, antioxidants, nutraceuticals, edible mushrooms, environmental toxicology.

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