Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus

Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus

ABSTRACTPleurotus ostreatus is an edible fungus with several functional compounds. Previous studies have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P. ostreatus improves their functional properties. Since bread is a highly consumed foodstuff, the objective of thi...

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Bibliographic Details
Main Authors: Edith Espinosa Páez, Carlos E. Hernández-Luna, Samuel Longoria-García, Cynthia Torres-Alvarez, Catalina Velez-Argumedo, Blanca E. González-Martínez
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:CyTA - Journal of Food
Subjects:
Bread
Pleurotus ostreatus
biotransformation
grains
bioaccessible antioxidants
protein digestibility
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2023.2173305

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2023.2173305

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