Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju
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Date
2013-07
Authors
Mohd Sidi, Aishah
Journal Title
Journal ISSN
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Publisher
Universiti Sains Malaysia
Abstract
This study was carried out to determine proximate analysis, β-glucan content, dietary fibre and antioxidant properties in PSC powder and some selected carbohydrate-based products formulated with PSC powder at different levels. The textural and sensory acceptabilities of rice-porridge (RP), paratha bread (PB) and creaming cake (CC) incorporated with different levels of mushroom PSC powder were also studied. Fruiting bodies of grey oyster mushroom (Pleurotus sajor-caju, PSC) were dried by using either sun drying, gas oven or AnjaadTM methods to compare some nutritional qualities after drying. The study showed PSC dried with AnjaadTM method showed significantly lower water activity (aw) value and significantly higher total phenolic content compared to the other two methods. For texture analysis, the firmness attribute of PB decreased proportionally with the level of PSC powder used. As for CC added with 6% of PSC powder showed lower value of firmness, gumminess and chewiness compared to control sample. In proximate analysis, the present study found that the percentage of ash in PSC-based RP was significantly higher than control sample. Meanwhile the percentage of fat in PB and CC prepared with PSC powder up to 6% had significantly lower values than control. The percentage of protein in CC added with 6% of PSC powder was significantly higher than control sample. In another result, total dietary fibre and β-glucan content increased in line with the level of PSC powder used in all product formulations. The content of total phenolic increased proportionally with the level of PSC powder used in all three products. Rice-porridge and PB added with 6% of PSC powder had
significantly higher reducing power than the control sample. Creaming cake (CC) added with 4% PSC powder recorded higher scavenging ability than the control sample. In β-carotene bleaching assay, the antioxidant activity of all three control products were found to be significantly lower than the samples added with 6% of PSC powder. PB added with 4% PSC powder had significantly higher superoxide scavenging capacity compared to control sample. In addition, RP added with PSC powder had significantly higher value for odour attribute as compared to the control sample, in the sensory analysis. Thus, PSC could be widely used as a food ingredient which contains many essential functional components. Grey oyster mushroom can be considered to be applied in other food items too with the purpose of enhancing nutrient compositions without affecting it sensorial characteristics.
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Keywords
Dietary fibre and antioxidant properties