Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju

• Main Author: Mohd Sidi, Aishah
• Format: Thesis
• Language: English
• Published: 2013
• Subjects: R5-130.5 General works
• Online Access: http://eprints.usm.my/36400/1/Dr._Aishah_Mohd_Sidi_TSTZ_%28NN24%29.pdf; http://eprints.usm.my/36400/

Bahagian utama cendawan tiram kelabu (CTK) telah dikeringkan menggunakan kaedah pengeringan matahari, ketuhar gas dan AnjaadTM untuk membandingkan beberapa kualiti pemakanan selepas pengeringan. Serbuk yang dihasilkan dianalisis kandungan proksimat, kandungan β-glukan, jumlah serat diet dan keupayaan anti-pengoksidanya. Serbuk CTK digunakan dalam formulasi bubur nasi (BN), roti paratha (RP) dan kek krim (KK). Kajian awal menunjukkan CTK yang dikeringkan dengan kaedah AnjaadTM menunjukkan nilai aktiviti air (aw) yang lebih rendah dan kandungan jumlah fenol yang lebih tinggi berbanding dengan dua kaedah yang lain. Untuk analisis tekstur, atribut kekerasan RP berkadar songsang dengan tahap serbuk CTK yang digunakan. 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.