Fast demographic growth has led to an increasing interest in low-cost alternative protein sources to meet population needs. Consequently, the attention of many researchers has focused on finding under-exploited sources...

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The Pleurotus ostreatus mushroom is a source of high nutritional value and bioactive compounds such as 𝜷-glucans, with immunomodulatory, hypoglycemic, and prebiotic activity. The aim of this work is to develop a bread with P. ostreatus powder (POP) to increase its nutritional value and reduce its glycemic index. Four formulations are proposed substituting 5%, 10%, 15%, and 20% of wheat flour (w/w) for POP in the bread. Their physical and nutritional characteristics were evaluated. In addition to determining the glycemic index and the in vitro digestion of starch in the proposed formulations. Results shown that with the addition of POP the specific volume of the bread decreased, and it became darker. The nutritional value of the bread is enriched, since the content on proteins, fiber, and minerals increased. The results of in vitro simulated gastrointestinal digestion demonstrated that bread supplemented with POP showed more optimal starch digestibility with slower digestion rate, lower eGI, and RDS contents, which could bring health benefits to humans. These findings suggest that the mushroom powder is an excellent alternative to produce bread with improved nutritional quality and decreased glycemic index.

Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made from seeds dried by different methods (sun-dried and using hot air at 45 °C and 60 °C) to explore its incorporation into cookies and evaluate its nutritional and functional properties. The naturally sun-dried flour (NF) had the highest content of ash (3.64 ± 0.11 g/100 g), protein (6.35 ± 0.44 g/100 g), crude fiber (6.75 ± 0.29 g/100 g), and functional properties (water and oil absorption). The color of the flour was affected by the different drying methods. While the drying methods influenced the total polyphenolic content (TPC) and antioxidant activity (AA) of MNF, they did not affect the morphology of the native starch or generated important molecular-structural changes. The substitution of 60% of wheat flour with NF in the cookie’s formula increased the protein and fiber content, whereas 20% substitution increased its AA. MNF is a source of protein, dietary fiber, micronutrients, and functional compounds that can enrich cookie formulations.

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