Refractance window oyster mushroom: Nutritional impact on protein bars
DOI:
https://doi.org/10.35588/bgs45j44Keywords:
mushroom, dehydration, protein, nutritionAbstract
The study evaluated the effect of refractive window (RW) drying on oyster mushrooms (Pleurotus ostreatus) and their incorporation into protein bars. The hypothesis was that RW drying would preserve their nutritional properties and increase the protein and fiber content in the bars. Oyster mushroom pieces (2x4 cm; initial moisture: 90.92%) were subjected to osmotic dehydration (4% saline solution, 45 minutes), reducing moisture to 81.72%. RW drying was then tested at different temperatures (60, 70, and 80 °C). The dehydrated mushrooms were added to cereal bars (5%-15%). Lightness, color, protein, ash, and fiber content were analyzed. Results showed that 60 °C was the optimal temperature (280 minutes), minimizing lightness loss (24.34%), color change (18.16%), and preserving protein content (21.90%). Bars with oyster mushrooms contained 11-16% protein, 1.60-2.19% ash, and 0.77-2.17% fiber. The formulation with 5% mushrooms stood out, reaching a protein content of 16.05% ± 0.02%. The study concludes that RW drying at 60 °C preserves the properties of oyster mushrooms, and their inclusion in bars enhances their nutritional profile, with the 5% concentration being the most effective.
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2025-05-30Published
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Copyright (c) 2026 Maria Isabel, Daniela Sanchez, Anna María Polania Rivera
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