Uso del hongo comestible Agaricus bisporus var. brunnescens en la elaboración de una alternativa vegana tipo nugget

Abstract

In recent years, meat production has had a negative impact on the environment, because the slaughter of animals generates greenhouse gas emissions. In addition, the intensive use of land and water in animal husbandry leads to loss of biological diversity. For this reason, the aim of this research was to analyze the use of the edible mushroom Agaricus bisporus var. brunnescens as a substitute for animal meat in nuggets. Three treatments were carried out by, varying the pretreatment of the portobello. In the first treatment, the mushroom was used with a moisture content of 91 percent, in being the hydrated treatment, for treatment 2, a dehydration process was applied until a moisture content of 45 percent, being the semi-dehydration treatment, and for the third treatment, a dehydration process was applied until reaching 15 percent moisture content. The obtained nuggets were analyzed by sensory and proximal analyses, and the thermal properties were estimated using the mathematical model of Choi and Okos. The most acceptable treatment was the one carried out under the semi-dehydration treatment, which had a consistent texture and umami flavour due to the portobello. In the proximal characterization of the nugget, 23.4 percent carbohydrates, 10.4 percent protein and 5.85 percent dietary fiber were obtained. These results allow us to consider mushrooms as alternatives to foods of animal origin without affecting the nutrition of consumers.