Desarrollo de una galleta enriquecida con un extracto de melena de león (Hericium erinaceus (Bull.) pers.)

Abstract

The increased interest in functional foods has driven the search for natural ingredients with health benefits. In this context, the mushroom Hericium erinaceus (Lion's Mane) stands out for its content of bioactive compounds such as polysaccharides, beta-glucans, and antioxidants. However, its application in food matrices is still limited. The main problem addressed by this research was the lack of functional products made with extracts from this mushroom, and its objective was to develop a cookie enriched with Hericium erinaceus extract, evaluating its physicochemical, sensory, and nutritional properties. The methodology included obtaining the bioactive extract using two techniques: aqueous extraction and hydroalcoholic extraction. Both extracts were characterized by evaluating pH, total solids, polysaccharides, and antioxidant capacity. Subsequently, cookies were formulated incorporating each type of extract, and a sensory evaluation was carried out with 20 panelists using a 5-point hedonic scale. Finally, the best-accepted formulation was subjected to nutritional analysis to determine protein, fat, fiber, moisture, ash, and total carbohydrates. The results showed that the aqueous extract presented a higher content of polysaccharides and a suitable viscosity for incorporation into baked goods, while the alcoholic extract showed higher antioxidant activity, but lower sensory acceptance. The cookie made with the aqueous extract obtained 71.20 percent acceptance and a nutritional profile superior to that of a conventional cookie, highlighting its contribution of protein and fiber. It is concluded that the aqueous extract of Hericium erinaceus is a viable alternative for developing innovative functional products, contributing to added value in the food industry.