Efecto de la utilización de champiñones deshidratados para enriquecer el valor proteico en el queso fresco.

Abstract

The objective of this study was to use dehydrated mushrooms (Agaricus bisporus) in fresh cheese to enrich the protein value, for which five treatments (2.5%, 5%, 7.5%, 10%) of dehydrated mushrooms and a control were used, thus determining their bromatological, microbiological and organoleptic characteristics, verifying their profitability through the benefit-cost ratio. The identification of the bromatological composition of the product was determined by protein, fat, moisture and dry matter based on standards for each property, for microbiological analysis was carried out using the requirements established by the Ecuadorian Technical Standards, Ecuadorian Standardization Services (NTE INEN) 1528, the sensory analysis was performed using a five-point hedonic scale evaluating the attributes color, odor, flavor and texture. For the statistical analysis, the Tukey test was used, resulting in a significant difference between the treatments; the most outstanding was the 10% formulation because it presented 28.18% protein, 17.70% fat, 37.23% moisture and 62. 80% of dry matter, in the microbiological analysis there was presence of Enterobacteriaceae, Staphylococcus aureus and absence of Escherichia coli, Listeria monocytogenes and Salmonella complying the five treatments with the NTE INEN 1528, for the sensory analysis with the flavor attribute the best treatment was 5% with a score of 4. 02/5. Finally, it was verified that the highest profitability of the product was the control treatment (0%) with a total income of 1.21 dollars per 500g fresh cheese with a profitability of 0.46 $ US dollar. It was concluded that dehydrated mushrooms due to their high protein content do enrich the protein value and improve the organoleptic characteristics of the product. It is recommended to use Agaricus bisporus flour in the production of fresh cheese for a better concentration of nutritional properties.