Propriedades tecnológicas funcionais da farinha de cogumelo: Macrocybe titans

Abstract

The growing demand for functional and healthy foods has driven interest in ingredients with distinctive nutritional properties. In this context, mushrooms are increasingly being incorporated into diets due to their nutritional, functional, and gastronomic properties, due to a composition rich in fiber, proteins, vitamins, and minerals essential for maintaining human health. The demand for alternative protein sources has been highly considered, and flour produced from the edible mushroom Macrocybe titans, whose centesimal composition represents a promising alternative source of plant-based protein with low lipid and carbohydrate contents, presents a new opportunity in this market. This study aims to evaluate the functional technological properties of mushroom flour obtained from Macrocybe titans dried in an oven at different temperatures. For this purpose, the mushrooms were dried in an oven at temperatures of 30 °C (120 h), 40 °C (48 h), and 50 °C (48 h), followed by milling and storage in plastic packaging. The samples were evaluated for their water and oil absorption capacities, water solubility, foam formation and stability, gelling capacity, hygroscopicity, and rheological behavior. Regarding water and oil absorption capacity, the flour showed interesting and satisfactory results (with values ranging from 416.16– 426.55 g for water absorption and 253.8–344 g for oil absorption), good solubility (ranging from 34.97 to 39.51%), and significant foam formation, albeit with limited stability. The absence of gelling capacity and the high hygroscopicity (28.02–28.90%) indicate specific limitations, though they do not compromise its potential use as a functional ingredient. The observed rheological behavior reinforces its potential for application in liquid or semi-solid food systems. Based on these characteristics, Macrocybe titans flour emerges as a promising innovative ingredient, with potential application in food formulations aimed at consumers seeking healthy, functional products with alternative protein sources to conventional plant-based proteins and lower environmental impact.