Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun
In a commercial oyster mushroom farm, fruiting body base (FBB) was not harvested compared to the common cap and stem of the fruiting body parts, and thus remained as waste. In the present study, unused FBB was powdered and subjected to proximate analysis as floured FBB (FFBB). FFBB was found to cont...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2018-11-01
|
| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/10.3934/agrfood.2018.4.481/fulltext.html |
| _version_ | 1818011507389104128 |
|---|---|
| author | Wan Abd Al Qadr Imad Wan-Mohtar Norfaizah Mahmud Sugenendran Supramani Rahayu Ahmad Nurul Amalina Mohd Zain Nurshazleen A. M. Hassan Jayanthi Peryasamy Sarina Abdul Halim-Lim |
| author_facet | Wan Abd Al Qadr Imad Wan-Mohtar Norfaizah Mahmud Sugenendran Supramani Rahayu Ahmad Nurul Amalina Mohd Zain Nurshazleen A. M. Hassan Jayanthi Peryasamy Sarina Abdul Halim-Lim |
| author_sort | Wan Abd Al Qadr Imad Wan-Mohtar |
| collection | DOAJ |
| description | In a commercial oyster mushroom farm, fruiting body base (FBB) was not harvested compared to the common cap and stem of the fruiting body parts, and thus remained as waste. In the present study, unused FBB was powdered and subjected to proximate analysis as floured FBB (FFBB). FFBB was found to contain 71.2% carbohydrate, 8.93% moisture, 7.18% fibre, 5.72% ash, 5.57% protein, and 1.4% fat, while raw-FBB (RFBB) contained 7.57% carbohydrate, 84.4% moisture, 5.17% fibre, 5.72% ash, 1.54% protein, and 0.85% fat. The high carbohydrate content of FFBB was subjected to hot-water extraction and yielded 7.40 g of FFBB polysaccharide (FFBBP). Total phenolic content (TPC) of FFBBP contained 1.80 mg gallic acid equivalents (GAE)/g, exhibiting the reducing activity of 1.74 mM Fe(II)/g by ferric reducing antioxidant power assay, and reduced the stable 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate radical forms at IC<sub>50</sub> of 25.08 mg/mL, which was comparable with other parts of oyster mushroom species. Different percentages of FFBB mixtures were utilized in the production of cookies (10% and 20%) and steamed buns (10%, 20% and 30%). Thirty-seven panellists were selected for sensory testing, which showed that 10% of FFBB in a steamed bun was more acceptable than 30% of FFBB, while the overall acceptance of cookies with 10% FBB was insignificant (<em>p</em> > 0.05) but 20% FFBB in cookies was significantly different from control (<em>p</em> < 0.05). This study indicates that potential value of FFBB as an economical antioxidative flour in the development of functional foods. |
| first_indexed | 2024-04-14T06:08:41Z |
| format | Article |
| id | doaj.art-91ea44a3b396414fa67cbc60332bb6b5 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-04-14T06:08:41Z |
| publishDate | 2018-11-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-91ea44a3b396414fa67cbc60332bb6b52022-12-22T02:08:26ZengAIMS PressAIMS Agriculture and Food2471-20862018-11-013448149210.3934/agrfood.2018.4.481Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bunWan Abd Al Qadr Imad Wan-Mohtar0Norfaizah Mahmud1Sugenendran Supramani2Rahayu Ahmad3Nurul Amalina Mohd Zain4Nurshazleen A. M. Hassan5Jayanthi Peryasamy6Sarina Abdul Halim-Lim72 Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University of Malaya, 505603 Kuala Lumpur, Malaysia3 Institute of Biological Sciences, Faculty of Science, University of Malaya, 505603 Kuala Lumpur, Malaysia2 Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University of Malaya, 505603 Kuala Lumpur, Malaysia4 Halal Action Laboratory, Kolej Permata Insan, University Sains Islam Malaysia, Bandar Baru Nilai, 71800, Nilai, Negeri Sembilan, Malaysia3 Institute of Biological Sciences, Faculty of Science, University of Malaya, 505603 Kuala Lumpur, Malaysia1 Department of Food Technology, Faculty Food Science and Technology, University Putra Malaysia (UPM), 43400 Serdang, Malaysia1 Department of Food Technology, Faculty Food Science and Technology, University Putra Malaysia (UPM), 43400 Serdang, Malaysia1 Department of Food Technology, Faculty Food Science and Technology, University Putra Malaysia (UPM), 43400 Serdang, MalaysiaIn a commercial oyster mushroom farm, fruiting body base (FBB) was not harvested compared to the common cap and stem of the fruiting body parts, and thus remained as waste. In the present study, unused FBB was powdered and subjected to proximate analysis as floured FBB (FFBB). FFBB was found to contain 71.2% carbohydrate, 8.93% moisture, 7.18% fibre, 5.72% ash, 5.57% protein, and 1.4% fat, while raw-FBB (RFBB) contained 7.57% carbohydrate, 84.4% moisture, 5.17% fibre, 5.72% ash, 1.54% protein, and 0.85% fat. The high carbohydrate content of FFBB was subjected to hot-water extraction and yielded 7.40 g of FFBB polysaccharide (FFBBP). Total phenolic content (TPC) of FFBBP contained 1.80 mg gallic acid equivalents (GAE)/g, exhibiting the reducing activity of 1.74 mM Fe(II)/g by ferric reducing antioxidant power assay, and reduced the stable 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate radical forms at IC<sub>50</sub> of 25.08 mg/mL, which was comparable with other parts of oyster mushroom species. Different percentages of FFBB mixtures were utilized in the production of cookies (10% and 20%) and steamed buns (10%, 20% and 30%). Thirty-seven panellists were selected for sensory testing, which showed that 10% of FFBB in a steamed bun was more acceptable than 30% of FFBB, while the overall acceptance of cookies with 10% FBB was insignificant (<em>p</em> > 0.05) but 20% FFBB in cookies was significantly different from control (<em>p</em> < 0.05). This study indicates that potential value of FFBB as an economical antioxidative flour in the development of functional foods.http://www.aimspress.com/article/10.3934/agrfood.2018.4.481/fulltext.htmloyster mushroom| fruiting body waste| antioxidant properties| functional cookies| functional steamed buns |
| spellingShingle | Wan Abd Al Qadr Imad Wan-Mohtar Norfaizah Mahmud Sugenendran Supramani Rahayu Ahmad Nurul Amalina Mohd Zain Nurshazleen A. M. Hassan Jayanthi Peryasamy Sarina Abdul Halim-Lim Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun AIMS Agriculture and Food oyster mushroom| fruiting body waste| antioxidant properties| functional cookies| functional steamed buns |
| title | Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun |
| title_full | Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun |
| title_fullStr | Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun |
| title_full_unstemmed | Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun |
| title_short | Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun |
| title_sort | fruiting body base flour from an oyster mushroom a waste source of antioxidative flour for developing potential functional cookies and steamed bun |
| topic | oyster mushroom| fruiting body waste| antioxidant properties| functional cookies| functional steamed buns |
| url | http://www.aimspress.com/article/10.3934/agrfood.2018.4.481/fulltext.html |
| work_keys_str_mv | AT wanabdalqadrimadwanmohtar fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun AT norfaizahmahmud fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun AT sugenendransupramani fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun AT rahayuahmad fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun AT nurulamalinamohdzain fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun AT nurshazleenamhassan fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun AT jayanthiperyasamy fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun AT sarinaabdulhalimlim fruitingbodybaseflourfromanoystermushroomawastesourceofantioxidativeflourfordevelopingpotentialfunctionalcookiesandsteamedbun |