Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity

The demand for healthy and quality food has aroused interest in innovative ingredients, such as mycoprotein, that can enrich its chemical composition and bioactivity. The objective of this study was to prepare chocolate cookies using Pleurotus albidus mycoprotein flour to replace wheat flour. Nutritional composition, biological activity (antioxidant activity and α-glycosidase inhibition capacity) and physical properties of the cookies were evaluated. When compared to control cookie, the total replacement of wheat flour (80 g) by mycoprotein flour significantly enhanced cookies protein content (67%), total dietary fibre (336%), phenolic content (81%), antioxidant activity (159% DPPH; 73% ABTS) and capacity to inhibit α-glycosidase activity in vitro by 75%. Also, the use of P. albidus mycoprotein flour increased the hardness (112.4 N) and altered the colour parameters of the cookies, reducing the luminosity and the yellowish colour. In conclusion, use of P. albidus mycoprotein flour can aggregate nutritional and biological value in backery products.