Bioconversão da polpa de bocaiuva verde por Pleurotus ostreatus para obtenção de bolo low carb

Abstract

The bocaiuva is a cerrado palm, widely distributed in almost all of Brazil, being abundant in Mato Grosso do Sul and Mato Grosso. The pulp of the ripe fruit has important nutritional, sensory and functional characteristics for health. However, it is a fruit little used in human food, mainly in the stage of green maturation and there is little information about the nutritional and functional properties of this fruit in its different species, mainly of Acrocomia totai. Therefore, the objective of the study was the bioconversion of the green bocaiuva pulp by Pleurotus ostreatus to obtain a low carb cake, aiming to obtain a food product with nutritional, functional and sensorially accepted by consumers. In the evaluation of the growth and the proximal composition of the edible mushroom Pleurotus ostreatus in green pulp substrates with different nitrogen sources (8 treatments) showed that the addition of ammonium nitrate as a nitrogen source in the T3 treatment potentiated the bioconversion of carbohydrates from green bocaiúva pulp of Pleurotus ostreatus in proteins, fibers and lipids of valuable nutritional potential, which is promising for the development of new food products with added nutraceutical value. In the development and evaluation of low-carbohydrate cakes produced from the pulp of green bocaiúva enriched with pleurotus ostreatus, it showed that the green bocaiúva flour enriched with P. ostreatus can be used for the development of low carb cake with enhanced nutritional components and acceptable sensory characteristics. This information can support studies on the nutritional properties of the green pulp of bocaiúva enriched with pleurotus ostreatus, as well as enabling the biotechnological application and large-scale production of Acrocomia species.