Acceptance and characterization of a cereal and legume bar with added Pleurotus ostreatus

Abstract

A nutrition bar as functional food, was prepared when mixing oats, peanuts, amaranthus, honey, butter, water and dried oyster mushrooms (Pleurotus ostreatus).  Mushrooms were dehydrated during 24 h at 60ºC in an oven, then it was ground together with the cereals and legume. All the ingredients were mixed with water and cooked in an oven at 180ºC during 45 min.  Afterwards, the cooked mixture was cut into yellow bars when cooled at 20ºC.   The product was submitted to a sensory evaluation by 100 non-trained judges using a 5 points hedonic scale to evaluate the flavor, color, odor and texture of the bar.  Texture was the best evaluated attribute (4,39) meanwhile odor was evaluated with 4 points. Physicochemical analysis showed the following nutritional content in the bar: protein 12,76%, fat 17,42% fiber 0,039 % and ash 2,15%. The bar was innocuous according to the microbiologic examination sustained, so, the product is able for human consumption.