The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products

Aishah M. S., . and Wan Rosli W. I., . The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products. pp. 183-188. ISSN 22317546

Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that they also contain high amount of protein and other essential nutrients. As recommended by food pyramid people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP) paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture ash fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2 4 and 6 PSC the percentage of all nutrients were higher than control (0) except for fat. Mushroom-based RP had significantly higher value of odour attribute as compared to control with RP added with 6 PSC powder received the highest score. Meanwhile mushroom-based PB received better score on textural attribute compared the control. In CC panels prefer the cake added with 4 PSC powder as they gave higher scores for softness and flavour attributes. In conclusion addition of PSC powder to partially replace rice and wheat flour in RP CC and PB enhance essential nutritional components and well accepted by consumers. Thus PSC powder can be considered to be utilized in carbohydrate“based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(01)%202013/24%20IFRJ%...

Abstract

Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that they also contain high amount of protein and other essential nutrients. As recommended by food pyramid people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP) paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture ash fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2 4 and 6 PSC the percentage of all nutrients were higher than control (0) except for fat. Mushroom-based RP had significantly higher value of odour attribute as compared to control with RP added with 6 PSC powder received the highest score. Meanwhile mushroom-based PB received better score on textural attribute compared the control. In CC panels prefer the cake added with 4 PSC powder as they gave higher scores for softness and flavour attributes. In conclusion addition of PSC powder to partially replace rice and wheat flour in RP CC and PB enhance essential nutritional components and well accepted by consumers. Thus PSC powder can be considered to be utilized in carbohydrate“based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.

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Item Type:	Article
AGROVOC Term:	Pleurotus sajor caju
AGROVOC Term:	Porridge
AGROVOC Term:	Rice
AGROVOC Term:	Oyster mushroom
AGROVOC Term:	Nutrition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21603

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