Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva Pulp Enriched with Pleurotus Ostreatus

ABSTRACT

The aim of this work was to develop and evaluate low-carb cakes by replacing wheat flour with green bocaiuva pulp enriched with Pleurotus ostreatus. Four formulations were tested: F1: coconut flour, F2: green bocaiuva flour, F3: green bocaiuva flour enriched with P. ostreatus and ammonium nitrate and F4: green bocaiuva flour enriched with P. ostreatus. Results indicated that all formulations can be considered as protein source foods (7.33–10.47 g 100 g⁻¹), with high fiber contents (7.16–9.43 g 100 g⁻¹), and low-carbohydrate contents (13.92–21.87 g 100 g⁻¹), without sugar addition. F4 presented the highest scores for all sensory attributes (color: 7.77; aroma: 7.55; texture: 7.32, flavor: 7.18 and overall impression: 7.73) and purchase intention (68% for the sum of probably and certainly would purchase). Thus, the green bocaiuva flour enriched with P. ostreatus can be used for the development of low-carb cake with improved nutritional components and acceptable sensory characteristics.

KEYWORDS:

• Low-carb cake
• acrocomy
• edible fungus
• proximate composition
• sensory analysis

Acknowledgments

The authors thank the Support Foundation for the Development of Education, Science and Technology of the State of Mato Grosso do Sul (FUNDECT), Coordination for the Improvement of Higher Education Personnel (CAPES) and the National Council for Scientific and Technological Development (CNPq) for financial support.

Disclosure of potential conflicts of interest

None of the authors have conflicts of interest to disclose.

Additional information

Funding

This work was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul (FUNDECT).