Examinando por Materia "Pleurotus"

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    Calidad nutritiva y grado de aceptabilidad de queque enriquecido con seta ostra (Pleurotus ostreatus). Lima 2023
    (Universidad Privada Norbert Wiener, 2023-11-20) Anglas Moreno, David Hernán; Regalado Dávila, Miriam Elizabeth; Guadalupe Sifuentes de Posadas, Luz Fabiola
    The purpose of this research is to evaluate the nutritional quality and acceptability of oyster mushroom (Pleurotus ostreatus) enriched cheese. Methodologically, it was structured under a deductive method, quantitative approach, applied type, non-experimental design, cross-sectional, descriptive level, consisting of several batches of different concentrations of enriched cake applying the analytical technique of the AOAC and as an instrument a data collection sheet and for the degree of acceptability, 30 panelists participated where a technique of observation and a checklist was applied as an instrument. The results showed that when determining the nutritional quality content of the oyster mushroom (Pleurotus ostreatus) enriched cake, an average ash percentage of 2.1 % was obtained in the 20 % concentration, which indicates a higher mineral content; in addition, the 15 % concentration showed the highest average percentage of total solids with 67.2 % and a moisture content of 32.8 %. The determination of the acceptability of the oyster mushroom (Pleurotus ostreatus) enriched cake obtained the highest percentages of "I like it very much" in taste, aroma, texture and colour at the 15 % concentration, indicating that this concentration is the most preferred in terms of sensory characteristics. Conclusion: The 20 % concentration of oyster mushroom enriched cake had the highest percentage of ash, indicating a higher mineral content, while the 15 % concentration was the most accepted by the panelists.