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Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars

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Abstract

Lentinula edodes (shiitake) is the second most cultivated edible mushroom in the world; it has low lipid contents, high protein and it is source of vitamins and minerals. This study aimed to develop and to evaluate two sweet and two salty food bars containing shiitake. The binder elements were heated and then the dried elements were added. The 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-point scale for buying intention. The centesimal composition included percentages of moisture content, ashes, lipids, proteins and carbohydrate contents. Chemical elements of shiitake were quantified by Energy Dispersive X-ray Fluorescence. Glucans were determined using a commercial kit. Phenolic compounds were determined with the Folin-Ciocalteu reagent. The shelf life was evaluated by microbiological control, up to 180 days, at temperatures of 25 °C and 37 °C. The 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. SwB1-bar maintained shiitake nutritional characteristics. SwB1-bars did not present microorganisms for up to 180 days of shelf life, neither at 25 °C nor at 37 °C, and they followed the standards determined by National Health Surveillance Agency. Sweet bars are an easy marketing alternative due to their stability, low-cost of production and good acceptance, as well as flexibility to add other functional ingredients beneficial to health, such as shiitake.

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Acknowledgments

The authors gratefully thank Valéria de Campos Orsi for technical support, Yuri Cogumelos Company, Cefar Diagnostic Laboratory Ltda and J.P. Pereira.

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Authors and Affiliations

  1. LAPETOX – Laboratory of Toxicological Research, University of Sorocaba, Rodovia Raposo Tavares, Km 92.5, Sorocaba, São Paulo, 18023-000, Brazil

    Sara Rosicler Vieira Spim, Nathalia Roberta Cardoso Mendes Castanho, Ana Maria Holtz Pistila & Denise Grotto

  2. LaMInFE – Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba, Sorocaba, SP, Brazil

    Angela Faustino Jozala

  3. LAFINAU - Laboratory of Applied Nuclear, University of Sorocaba, Sorocaba, SP, Brazil

    José Martins Oliveira Júnior

Authors
  1. Sara Rosicler Vieira Spim
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  2. Nathalia Roberta Cardoso Mendes Castanho
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  3. Ana Maria Holtz Pistila
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  4. Angela Faustino Jozala
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  5. José Martins Oliveira Júnior
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  6. Denise Grotto
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Correspondence to Denise Grotto.

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Spim, S.R.V., Castanho, N.R.C.M., Pistila, A.M.H. et al. Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars. J Food Sci Technol 58, 1349–1357 (2021). https://doi.org/10.1007/s13197-020-04646-5

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