Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties
Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushroo...
Main Authors: | Ng, S. H, Wan Amir Nizam, W.A., Wan Rosli, W. I. |
---|---|
Format: | Article |
Language: | English |
Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
|
Subjects: | |
Online Access: | http://eprints.usm.my/38403/1/Sze_Han_IFRJ_PSC_Cinnamon_Biscuit_2017.pdf |
Similar Items
-
Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty
by: Wan Rosli, W. I., et al.
Published: (2012) -
Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products
by: Wan Rosli, W. I., et al.
Published: (2012) -
Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju)(Kesan Teknik Pengeringan Berbeza terhadap Nilai Pemakanan Cendawan Tiram (Pleurotus sajor-caju)
by: Aishah, M. S., et al.
Published: (2013) -
Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit
(Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega)
by: Wan Rosli, W. I., et al.
Published: (2012) -
Incorporation of dietary fibre-rich oyster mushroom (Pleurotus
sajor-caju) powder improves postprandial glycaemic response
by interfering with starch granule structure and starch digestibility
of biscuit
by: Sze, Han Ng, et al.
Published: (2017)