Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning

Saiful Bahri S., . and Wan Rosli W. l., . Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning. pp. 262-268. ISSN 2231-7546

The present study was conducted to investigate the effect of oyster mushroom (Pleurotus sajor-caju PSC) addition to partially replace coconut milk powder on nutritional composition and sensory values of Herbal Seasoning (HS). This study evaluates the nutritional composition dietary fibre and sensory acceptance of HS that processed using six different formulations with different levels of PSC powder namely 0 (A) 20 (B) 40 (C) 60 (D) 80 (E) and 100 (F). The use of PSC powder substantially brought down the fat content of HS. The fat content of PSC-based HS was ranged from 13.820.84 to 8.160.74. The protein content showed an increasing trend in line with increasing of PSC powder ranging from 7 to 12.Substitution of coconut milk powder with PSC powder resulted in significantly higher (p0.05) of total dietary fibre content (TDF). The TDF content was ranging from 15.53 to 22.02. The sensory evaluation showed that both HS contained 100 and control were not significant different (p0.05).The panels preferred HS formulated with PSC powder since its enhance colour and viscosity attributes of the products. In brief HS formulated with more than 40 PSC powder is recommended since it has significant nutrients and palatably accepted by sensorial panellists.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(39).p...

Abstract

The present study was conducted to investigate the effect of oyster mushroom (Pleurotus sajor-caju PSC) addition to partially replace coconut milk powder on nutritional composition and sensory values of Herbal Seasoning (HS). This study evaluates the nutritional composition dietary fibre and sensory acceptance of HS that processed using six different formulations with different levels of PSC powder namely 0 (A) 20 (B) 40 (C) 60 (D) 80 (E) and 100 (F). The use of PSC powder substantially brought down the fat content of HS. The fat content of PSC-based HS was ranged from 13.820.84 to 8.160.74. The protein content showed an increasing trend in line with increasing of PSC powder ranging from 7 to 12.Substitution of coconut milk powder with PSC powder resulted in significantly higher (p0.05) of total dietary fibre content (TDF). The TDF content was ranging from 15.53 to 22.02. The sensory evaluation showed that both HS contained 100 and control were not significant different (p0.05).The panels preferred HS formulated with PSC powder since its enhance colour and viscosity attributes of the products. In brief HS formulated with more than 40 PSC powder is recommended since it has significant nutrients and palatably accepted by sensorial panellists.

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Item Type:	Article
AGROVOC Term:	Pleurotus sajor caju
AGROVOC Term:	Oyster mushroom
AGROVOC Term:	Nutritional assessment of diet
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Seasoning plants (spice)
AGROVOC Term:	Fat content
AGROVOC Term:	Moisture content
AGROVOC Term:	Protein content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22488

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