Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken pat...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89077/1/Fruiting-body-base%20flour%20from%20an%20Oyster%20mushroom%20waste%20in%20the%20development%20of%20antioxidative%20chicken%20patty.pdf |
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| author | Wan-Mohtar, Wan Abd Al Qadr Imad Abdul Halim-Lim, Sarina Kamarudin, Nurul Zahidah Rukayadi, Yaya Abd Rahim, Muhamad Hafiz Jamaludin, Adi Ainurzaman Ilham, Zul |
| author_facet | Wan-Mohtar, Wan Abd Al Qadr Imad Abdul Halim-Lim, Sarina Kamarudin, Nurul Zahidah Rukayadi, Yaya Abd Rahim, Muhamad Hafiz Jamaludin, Adi Ainurzaman Ilham, Zul |
| author_sort | Wan-Mohtar, Wan Abd Al Qadr Imad |
| collection | UPM |
| description | In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P < 0.05) influenced the hardness, cohesiveness, springiness, and chewiness of the patties. However, only the hardness and chewiness increased proportionally with the increase FBBF in concentration. Notably, 60 panellists considered that 10% FBBF-chicken patty sensory attributes, including lightness, redness, and yellowness, is acceptable to consumers. This information could be used to market any type of commercial mushroom farm waste as alternative food products. |
| first_indexed | 2024-03-06T10:47:02Z |
| format | Article |
| id | upm.eprints-89077 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:47:02Z |
| publishDate | 2020 |
| publisher | Wiley |
| record_format | dspace |
| spelling | upm.eprints-890772021-09-21T00:14:26Z http://psasir.upm.edu.my/id/eprint/89077/ Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty Wan-Mohtar, Wan Abd Al Qadr Imad Abdul Halim-Lim, Sarina Kamarudin, Nurul Zahidah Rukayadi, Yaya Abd Rahim, Muhamad Hafiz Jamaludin, Adi Ainurzaman Ilham, Zul In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P < 0.05) influenced the hardness, cohesiveness, springiness, and chewiness of the patties. However, only the hardness and chewiness increased proportionally with the increase FBBF in concentration. Notably, 60 panellists considered that 10% FBBF-chicken patty sensory attributes, including lightness, redness, and yellowness, is acceptable to consumers. This information could be used to market any type of commercial mushroom farm waste as alternative food products. Wiley 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89077/1/Fruiting-body-base%20flour%20from%20an%20Oyster%20mushroom%20waste%20in%20the%20development%20of%20antioxidative%20chicken%20patty.pdf Wan-Mohtar, Wan Abd Al Qadr Imad and Abdul Halim-Lim, Sarina and Kamarudin, Nurul Zahidah and Rukayadi, Yaya and Abd Rahim, Muhamad Hafiz and Jamaludin, Adi Ainurzaman and Ilham, Zul (2020) Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty. Journal of Food Science, 85 (10). 3124 - 3133. ISSN 0022-1147; ESSN: 1750-3841 https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15402 10.1111/1750-3841.15402 |
| spellingShingle | Wan-Mohtar, Wan Abd Al Qadr Imad Abdul Halim-Lim, Sarina Kamarudin, Nurul Zahidah Rukayadi, Yaya Abd Rahim, Muhamad Hafiz Jamaludin, Adi Ainurzaman Ilham, Zul Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty |
| title | Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty |
| title_full | Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty |
| title_fullStr | Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty |
| title_full_unstemmed | Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty |
| title_short | Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty |
| title_sort | fruiting body base flour from an oyster mushroom waste in the development of antioxidative chicken patty |
| url | http://psasir.upm.edu.my/id/eprint/89077/1/Fruiting-body-base%20flour%20from%20an%20Oyster%20mushroom%20waste%20in%20the%20development%20of%20antioxidative%20chicken%20patty.pdf |
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