TY  - CONF
AU  - Miletić, Dunja
AU  - Sknepnek, Aleksandra
AU  - Milićević, Nataša
AU  - Pantić, Milena
AU  - Sakač, Marijana
AU  - Šarić, Bojana
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6835
AB  - Trametes versicolor, Lentinus edodes and Pleurotus ostreatus HK-35 mushrooms were used for the
production of mushroom-based cereal flours. Three different cereals were used for this purpose:
wheat (NS 40 S), rye (individual agricultural holding, Vojvodina province) and oat (Italico d.o.o).
Sterilized grains (pH 6.0 – 6.5, CaCO3) were seeded using mushroom's inoculum previously
prepared on the malt agar, and incubated at 25 ± 2 °C for 20-30 days in the dark, until the grains
were completely overgrown with mycelium. Control samples without seeding mushrooms’
mycelium were prepared as well. The obtained grains were dried and milled into flours, in order to
be used for the chemical characterization and antioxidative activity determination. All mushroombased grain flours characteristics were compared with corresponding controls. The highest total
carbohydrate content was determined for T. versicolor wheat (705.61±48.97 mg/g) and rye
(749.15±42.09 mg/g) grain flours, with an increase of 26.39±1.09 % and 39.78±13.42 % compared
to non-inoculated grains, respectively, while all inoculated flours had higher protein content
compared to non-inoculated ones. A significant carbohydrate content increase was observed for L.
edodes wheat grain flour (9.66±14.66 mg/g). Expand in total phenolic compounds content, between
7.72±0.39 and 217.74±54.65 %, was observed in eight out of nine tested samples, compared to the
control. The highest values of phenolic compounds were noted for T. versicolor oat (30.94±0.07
mg/g) and rye (27.45±2.34 mg/g) grain flour. A significant increase (p<0.05) of chelating ability
was observed for P. ostreatus and L. edodes wheat grain flours, when the very high chelating ability
for both samples (93.62±3.01 %) was observed. Significantly higher reducing power (p<0.05) was
detected in six out of nine tested samples, with the highest absorbance measured for L. edodes oat
(1.88±0.08) and rye (1.15±0.04) grain flours. Obtained results revealed that the growth of different
mushrooms on different cereals could be a promising method for enhancing the antioxidative
potential of flours.
PB  - University of Belgrade Studentski trg 1 11000 Belgrade
C3  - Unifood conference, Belgrade, Book of Abstracts
T1  - Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties
SP  - 168
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6835
ER  - 

@conference{
author = "Miletić, Dunja and Sknepnek, Aleksandra and Milićević, Nataša and Pantić, Milena and Sakač, Marijana and Šarić, Bojana and Nikšić, Miomir",
year = "2021",
abstract = "Trametes versicolor, Lentinus edodes and Pleurotus ostreatus HK-35 mushrooms were used for the
production of mushroom-based cereal flours. Three different cereals were used for this purpose:
wheat (NS 40 S), rye (individual agricultural holding, Vojvodina province) and oat (Italico d.o.o).
Sterilized grains (pH 6.0 – 6.5, CaCO3) were seeded using mushroom's inoculum previously
prepared on the malt agar, and incubated at 25 ± 2 °C for 20-30 days in the dark, until the grains
were completely overgrown with mycelium. Control samples without seeding mushrooms’
mycelium were prepared as well. The obtained grains were dried and milled into flours, in order to
be used for the chemical characterization and antioxidative activity determination. All mushroombased grain flours characteristics were compared with corresponding controls. The highest total
carbohydrate content was determined for T. versicolor wheat (705.61±48.97 mg/g) and rye
(749.15±42.09 mg/g) grain flours, with an increase of 26.39±1.09 % and 39.78±13.42 % compared
to non-inoculated grains, respectively, while all inoculated flours had higher protein content
compared to non-inoculated ones. A significant carbohydrate content increase was observed for L.
edodes wheat grain flour (9.66±14.66 mg/g). Expand in total phenolic compounds content, between
7.72±0.39 and 217.74±54.65 %, was observed in eight out of nine tested samples, compared to the
control. The highest values of phenolic compounds were noted for T. versicolor oat (30.94±0.07
mg/g) and rye (27.45±2.34 mg/g) grain flour. A significant increase (p<0.05) of chelating ability
was observed for P. ostreatus and L. edodes wheat grain flours, when the very high chelating ability
for both samples (93.62±3.01 %) was observed. Significantly higher reducing power (p<0.05) was
detected in six out of nine tested samples, with the highest absorbance measured for L. edodes oat
(1.88±0.08) and rye (1.15±0.04) grain flours. Obtained results revealed that the growth of different
mushrooms on different cereals could be a promising method for enhancing the antioxidative
potential of flours.",
publisher = "University of Belgrade Studentski trg 1 11000 Belgrade",
journal = "Unifood conference, Belgrade, Book of Abstracts",
title = "Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties",
pages = "168",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6835"
}

Miletić, D., Sknepnek, A., Milićević, N., Pantić, M., Sakač, M., Šarić, B.,& Nikšić, M.. (2021). Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties. in Unifood conference, Belgrade, Book of Abstracts
University of Belgrade Studentski trg 1 11000 Belgrade., 168.
https://hdl.handle.net/21.15107/rcub_agrospace_6835

Miletić D, Sknepnek A, Milićević N, Pantić M, Sakač M, Šarić B, Nikšić M. Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties. in Unifood conference, Belgrade, Book of Abstracts. 2021;:168.
https://hdl.handle.net/21.15107/rcub_agrospace_6835 .

Miletić, Dunja, Sknepnek, Aleksandra, Milićević, Nataša, Pantić, Milena, Sakač, Marijana, Šarić, Bojana, Nikšić, Miomir, "Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties" in Unifood conference, Belgrade, Book of Abstracts (2021):168,
https://hdl.handle.net/21.15107/rcub_agrospace_6835 .