Development And Evaluation Of A High-Protein Nutritional Mix For Athletes Using Pleurotus Spp. As a Protein Supplement
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Abstract
This study, conducted within the FERCYT 2025 framework at the Universidad Nacional Micaela Bastidas de Apurímac, developed and evaluated a protein mix using the edible mushroom Pleurotus spp. as a functional ingredient. Three in silico formulations were designed to yield 50%, 35%, and 25% total protein. The 50% protein formulation (T1) showed the highest sensory acceptability, attributed to its high soy protein concentrate content (65%), which improved product texture and water-holding capacity. A sensory evaluation (n=30) confirmed significant differences among formulations, although the panel’s homogeneity limits the generalizability of the results. T1 exhibited the highest water-holding capacity (WHC). Overall, these findings indicate that the 50% protein formulation is a viable option for developing a high-protein product with good sensory acceptability.
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