This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial,...

The objective of this research was to evaluate the effect of pre-treatments and drying methods on the physicochemical and sensory characteristics of edible wild mushrooms, Suillus luteus, collected in the pine forests of the Apurimac region, Peru. Two immersion pre-treatments were used: 5% lemon juice and 6% vinegar. Mushroom caps were cut into 3-cm thick slices, immersed at a ratio of 1:5 (w-v), and subsequently dried by direct solar drying and indirect solar drying using a fitotoldo (shade cover). The proximate composition, rehydration, color, total polyphenol content (TPC), antioxidant capacity (DPPH capacity), and sensory evaluation were determined for each sample. The results showed significant differences (p 0.05) between the treatments. Higher rehydration rates were observed in the samples subjected to direct solar drying and fitotoldo drying without pre-treatment, as well as those treated with vinegar. Regarding color, luminosity (L ) significantly decreased in the dried samples compared to the fresh sample. In the proximate analysis, the untreated samples had protein, crude fiber, and ash contents of 23.67 g 100 g, 11.10 g 100 g, and 5.59 g 100 g, respectively. Free-nitrogen extract (FNE) content increased to 47.13 g 100 g as mushrooms lost water. TPC and antioxidant capacity decreased significantly in the dried samples, but the pre-treated samples with vinegar recorded higher values of 8.38 mg GAE g and 54.13 umol TE g, respectively. In the sensory evaluation, the samples pre-treated with vinegar had higher color, texture, and acceptability scores. Thus, the use of a fitotoldo without pre-treatment and with vinegar pre-treatment is the most efficient method for drying Suillus luteus mushrooms.