Utilización del champiñón ostra (Pleurotus Ostreatus) en la preparación de pastel mexicano, 2011

Abstract

A lot is talked about life and food improvement of people, and we can realize that there are a variety of mix products such as the mexican cake, wich uses beef, pork, etc, it also can use vegetable origin products, rich in proteins, vitamins and minerals, which are characteristics of the oyster mushroom. In the Meat Industry Production Center of the Escuela Superior Politecnica de Chimborazo, located at Riobamba city, Panamericana sur km 1 1/2 oyster mushroom pleurotus ostreatus was used in the preparation of the Mexican cake 2011, were 1%, 1.5% and 2% of oyster mushroom were used facing a control treatment of four repetitions, investigation where a design completely at random was applied, obtaining a product with 14.18% of protein ,4.37% of fat ,67.08% of dampness, 32.92% of dry matter and 1.18% of fiber content. Once the experimental results were submitted to the variance analysis, it was demonstrated that in the different studied bromatological parameters, no meaningful statistical differences were presented among treatments, the presence of total the microorganisms as the Total Coliform Bacteria was evident in all treatments, registering an average of 347.50 UFC/g and no Fecal Coliform Bacteria was found in any treatment, all the bromatological and microbiological results are inside the norms INEN 1340 and it is possible to mention that in the organoleptic characteristics of the product, the appearance 4.25, color 2.20, flavor 4.11 and texture 4.16, the total acore was 16.73/20 points, values that didn’t differ significantly among the treatments four registered an acceptability of 87% differing significantly from the rest of treatments, improving the flavor of the mexican cake and its nutritional value.