Aspectos sensoriales de un néctar de fruta con adición de micelios obtenidos por fermentación sumergida
Sensory aspects of a fruit nectar with the addition of mycelia obtained by submerged fermentation
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Los hongos comestibles o setas poseen compuestos biológicos que han despertado gran interés entre la comunidad científica y agroindustrial debido a que presentan un gran potencial de uso al ser catalogados como nutracéuticos. Es por esto, que en los últimos años ha tomado importancia el desarrollo de estudios que conduzcan al aprovechamiento de setas comestibles a través de procesos biotecnológicos, buscando un incremento conjunto de los compuestos de interés que lo convierten en alimento funcional por excelencia. En esta investigación, se trabajó con una cepa Pleurotus ostreatus, la cual fue cultivada con fermentación en estado líquido (FEL) en harina de maíz amarillo burdo, la cual se observó indujo en el hongo la producción de biomasa fúngica con mayor valor nutracéutico. Este micelio fue adicionado de tal manera que aportará cantidad suficiente de compuestos bioactivos en la formulación de un néctar de mango. A este último se le realizó una prueba sensorial para determinar el grado de aceptación por un público objetivo. Se encontró que la adición del micelio no afecta atributos como textura, olor y apariencia general, requiriendo la adición de aditivos enmascarantes de color y sabor para mejor su aceptabilidad general. El néctar de mango resultó en una estrategia prometedora para la incorporación de micelio de P. ostreatus como fuente de compuestos bioactivos.
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