Sensory evaluation of Pleurotus ostreatus y Lentinula edodes transformed into flour for pastas in Santiago Sacatepequez

Abstract

In Guatemala, poverty and malnutrition are recurring problems that make it difficult to achieve food security. With the objective of promoting the consumption of edible mushrooms as a nutritional option for the most vulnerable communities, the acceptability of the flavor, smell, and texture attributes of the flour formulations for pasta of the fruiting bodies of P. ostreatus and L. edodes in the adult population of Sacatepéquez. The mushrooms were dehydrated and pulverized, forming a pasta flour with proportions of wheat flour: mushroom flour 90:10, 80:20, 70:30, and 50:50. For the acceptability test by hedonic scale, variance analysis was performed with its respective non-parametric Friedman test with a significance level of 5% (α = .05) for each of the evaluated attributes. It was found that the formulations most accepted and preferred by the judges for the mixture of wheat flour and P. ostreatus were 90:10 and 80:20, with a mean hedonic scale score (SD) of 4.19 (1.41) and 3.97 ( 1.54) for flavor, 3.90 (0.97) and 4.16 (1.09) for texture, 3.81 (1.04) and 3.94 (1.10) for odor, respectively, with significance in the flavor attribute. In the case of the acceptability test of all the formulations of wheat flour and L. edodes, the attributes were acceptable, with the mean (SD) being above 3.45 (1.41) for the flavor attribute and 3.66 (1.51) for the quality attribute, texture and 3.59 (1.31) the odor attribute; without importance.