Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products
The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attrib...
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| Format: | Article |
| Language: | English |
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World Academy of Science, Engineering and Technology (WASET)
2012
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| Subjects: | |
| Online Access: | http://eprints.usm.my/32492/1/WASET_2012_Pleurotus-sajor-caju-PSC-Improves_MUHA.pdf |
| _version_ | 1825832719296233472 |
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| author | Wan Rosli, W. I. Aishah, M. S. |
| author_facet | Wan Rosli, W. I. Aishah, M. S. |
| author_sort | Wan Rosli, W. I. |
| collection | USM |
| description | The grey oyster mushroom, Pleurotus sajor-caju
(PSC), is a common edible mushroom and is now grown
commercially around the world for food. This fungus has been
broadly used as food or food ingredients in various food products for
a long time. To enhance the nutritional quality and sensory attributes
of bakery-based products, PSC powder is used in the present study to
partially replace wheat flour in baked product formulations. The
nutrient content and sensory properties of rice-porridge and
unleavened bread (paratha) incorporated with various levels of PSC
powder were studied. These food items were formulated with either
0%, 2%, 4% or 6% of PSC powder. Results show PSC powder
recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers
gave higher score to both rice-porridge and paratha bread containing
2-4% PSC compared to those that are not added with PSC powder.
The paratha containing 4% PSC powder can be formulated with the
intention in improving overall acceptability of paratha bread.
Meanwhile, for rice-porridge, consumers prefer the formulated
product added with 4% PSC powder. In conclusion, the addition of
PSC powder to partially wheat flour can be recommended for the
purpose of enhancing nutritional composition and maintaining the
acceptability of carbohydrate-based products. |
| first_indexed | 2024-03-06T14:57:02Z |
| format | Article |
| id | usm.eprints-32492 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T14:57:02Z |
| publishDate | 2012 |
| publisher | World Academy of Science, Engineering and Technology (WASET) |
| record_format | dspace |
| spelling | usm.eprints-324922017-08-28T05:02:49Z http://eprints.usm.my/32492/ Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products Wan Rosli, W. I. Aishah, M. S. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flour in baked product formulations. The nutrient content and sensory properties of rice-porridge and unleavened bread (paratha) incorporated with various levels of PSC powder were studied. These food items were formulated with either 0%, 2%, 4% or 6% of PSC powder. Results show PSC powder recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers gave higher score to both rice-porridge and paratha bread containing 2-4% PSC compared to those that are not added with PSC powder. The paratha containing 4% PSC powder can be formulated with the intention in improving overall acceptability of paratha bread. Meanwhile, for rice-porridge, consumers prefer the formulated product added with 4% PSC powder. In conclusion, the addition of PSC powder to partially wheat flour can be recommended for the purpose of enhancing nutritional composition and maintaining the acceptability of carbohydrate-based products. World Academy of Science, Engineering and Technology (WASET) 2012-03-20 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32492/1/WASET_2012_Pleurotus-sajor-caju-PSC-Improves_MUHA.pdf Wan Rosli, W. I. and Aishah, M. S. (2012) Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products. World Academy of Science, Engineering and Technology, 6. pp. 488-490. ISSN 2010-3778 https://www.waset.org/ |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Aishah, M. S. Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products |
| title | Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products |
| title_full | Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products |
| title_fullStr | Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products |
| title_full_unstemmed | Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products |
| title_short | Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products |
| title_sort | pleurotus sajor caju psc improves nutrient contents and maintains sensory properties of carbohydrate based products |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32492/1/WASET_2012_Pleurotus-sajor-caju-PSC-Improves_MUHA.pdf |
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