Sensory, Bromatological and Microbiological Evaluation of Dehydrated Oyster Mushroom Soup (Pleurotus Ostreatus) Grown on Corn and Wheat Residues

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dc.creatorBenavides Calvache, Olga Lucía
dc.creatorArango Bedoya , Óscar
dc.creatorOsorio Mora, Oswaldo
dc.creatorParedes, Karen Daniela
dc.creatorTimaná Arévalo, Robinson
dc.date2026-07-17
dc.date.accessioned2026-07-18T06:30:14Z
dc.descriptionPleurotus ostreatus is a macrofungus classified as a functional food with potential for the development of processed food products, such as dehydrated soups. The objective of this study was to evaluate the productive performance of P. ostreatus cultivated on lignocellulosic residues of corn cobs (Tm) and wheat straw (Pt), and to develop a dehydrated soup enriched with flour obtained from treatment with the best productive performance. The methodology employed consisted of cultivating the fungus using four treatments: T1 (Tm 97% - Pt 0%), T2 (Tm 0% - Pt 97%), T3 (Tm 37% - Pt 60%), and T4 (Tm 60% - Pt 37%), and evaluating productive components. Subsequently, P. ostreatus flour was produced from the selected treatment, and two dehydrated soups were formulated with 5% and 10% inclusion of this flour. The formulations underwent sensory analysis using a five-point hedonic scale, bromatological analysis including moisture, protein (Kjeldahl), ether extract (Soxhlet), ash, fiber, and energy, as well as microbiological analysis according to NTC 4482. The results showed that the evaluated substrates yielded adequate results for mushroom production, and the treatment with the best productive performance was selected for flour production. Regarding the formulated soups, the incorporation of 10% P. ostreatus flour showed the greatest sensory acceptance and best bromatological characteristics, notably a higher content of protein, fiber, and ash, without exceeding permissible microbiological limits. It is concluded that the inclusion of P. ostreatus flour cultivated on agro-industrial waste allows for obtaining a dehydrated soup with sensory, bromatological, and microbiological characteristics suitable for human consumption. These results contribute to the sustainable use of agro-industrial waste and the development of value-added functional foods.en-US
dc.descriptionPleurotus ostreatus es un macromiceto catalogado como alimento funcional con potencial para el desarrollo de productos alimenticios transformados, como las sopas deshidratadas. El objetivo del presente estudio fue evaluar el comportamiento productivo de P. ostreatus cultivado sobre residuos lignocelulósicos de tusa de maíz (Tm) y paja de trigo (Pt), y desarrollar una sopa deshidratada enriquecida con harina obtenida a partir del tratamiento con mejor desempeño productivo. La metodología empleada consistió en el cultivo del hongo utilizando cuatro tratamientos: T1 (Tm 97 % - Pt 0 %), T2 (Tm 0 % - Pt 97 %), T3 (Tm 37 % - Pt 60 %) y T4 (Tm 60 % - Pt 37 %), y evaluando componentes productivos. Posteriormente, se elaboró harina de P. ostreatus a partir del tratamiento seleccionado y se formularon dos sopas deshidratadas con 5 % y 10 % de inclusión de dicha harina. Las formulaciones fueron sometidas a análisis sensorial mediante escala hedónica de cinco puntos, análisis bromatológico que incluyó humedad, proteína (Kjeldahl), extracto etéreo (Soxhlet), cenizas, fibra y energía, así como análisis microbiológico de acuerdo con la norma NTC 4482. Los resultados mostraron que los sustratos evaluados permitieron obtener rendimientos adecuados para la producción del hongo, siendo seleccionado el tratamiento con mejor comportamiento productivo para la elaboración de la harina. En cuanto a las sopas formuladas, la incorporación del 10 % de harina de P. ostreatus presentó la mayor aceptación sensorial y mejores características bromatológicas, destacándose un mayor contenido de proteína, fibra y cenizas, sin sobrepasar los límites microbiológicos permisibles. Se concluye que la inclusión de harina de P. ostreatus cultivado en residuos agroindustriales permite obtener una sopa deshidratada con características sensoriales, bromatológicas y microbiológicas adecuadas para el consumo humano. Estos resultados aportan al aprovechamiento sostenible de residuos agroindustriales y al desarrollo de alimentos funcionales de valor agregado.es-ES
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dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/3688
dc.identifier10.22430/22565337.3688
dc.identifier.urihttps://hdl.handle.net/20.500.12622/8190
dc.languagespa
dc.publisherInstituto Tecnológico Metropolitano (ITM)en-US
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/3688/4178
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dc.rightsCopyright (c) 2026 TecnoLógicasen-US
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.sourceTecnoLógicas; Vol. 29 No. 66 (2026); e3688en-US
dc.sourceTecnoLógicas; Vol. 29 Núm. 66 (2026); e3688es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectaprovechamiento agroindustriales-ES
dc.subjectcomponentes productivoses-ES
dc.subjectformulación de alimentoses-ES
dc.subjecthongos comestibleses-ES
dc.subjectresiduos lignocelulósicoses-ES
dc.subjectagroindustrial useen-US
dc.subjectproductive componentsen-US
dc.subjectfood formulationen-US
dc.subjectedible mushroomsen-US
dc.subjectlignocellulosic wasteen-US
dc.titleSensory, Bromatological and Microbiological Evaluation of Dehydrated Oyster Mushroom Soup (Pleurotus Ostreatus) Grown on Corn and Wheat Residuesen-US
dc.titleEvaluación sensorial, bromatológica y microbiológica de sopa deshidratada de champiñón ostra (Pleurotus ostreatus) cultivado en residuos de maíz y trigoes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeResearch Papersen-US
dc.typeArtículos de investigaciónes-ES

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