The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta

Wan Rosli W. I., . and Nordiana A. B., . and Wan Amir Nizam W. A., . The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta. pp. 1249-1257. ISSN 2231-7546

The present work was carried out to formulate a pasta with oyster mushroom flour (OMF) and to evaluate the effect of its addition on the nutritional compositions physicochemical properties and sensorial acceptability of the formulated pasta. Four pasta formulations with different levels of OMF (0 0.05 0.1 and 15) were developed prior to the determination of the nutritional composition physicochemical properties and sensorial acceptability. Proximate components such as protein ash and fat increased with increasing OMF levels except for carbohydrates and energy which were decreased with increasing OMF levels. Lightness (L) and yellowness (b) significantly decreased with increasing OMF levels while redness (a) increased with increasing OMF levels. The results showed that the optimum cooking time elasticity firmness and shear work decreased with increasing OMF levels while there were no significant differences in hardness or adhesiveness between the samples. In sensory evaluation the pasta fortified with up to 10 OMF was generally well accepted by the sensory panellists. The addition of 10 OMF into the pasta resulted in an increase in its nutritional values thus affecting its physicochemical properties and improving some of its sensorial attributes.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/15%20-...

Abstract

The present work was carried out to formulate a pasta with oyster mushroom flour (OMF) and to evaluate the effect of its addition on the nutritional compositions physicochemical properties and sensorial acceptability of the formulated pasta. Four pasta formulations with different levels of OMF (0 0.05 0.1 and 15) were developed prior to the determination of the nutritional composition physicochemical properties and sensorial acceptability. Proximate components such as protein ash and fat increased with increasing OMF levels except for carbohydrates and energy which were decreased with increasing OMF levels. Lightness (L) and yellowness (b) significantly decreased with increasing OMF levels while redness (a) increased with increasing OMF levels. The results showed that the optimum cooking time elasticity firmness and shear work decreased with increasing OMF levels while there were no significant differences in hardness or adhesiveness between the samples. In sensory evaluation the pasta fortified with up to 10 OMF was generally well accepted by the sensory panellists. The addition of 10 OMF into the pasta resulted in an increase in its nutritional values thus affecting its physicochemical properties and improving some of its sensorial attributes.

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Item Type:	Article
AGROVOC Term:	Pleurotus sajor caju
AGROVOC Term:	Oyster mushroom
AGROVOC Term:	Flours
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Acceptability
AGROVOC Term:	Pasta
AGROVOC Term:	Nutritional value
AGROVOC Term:	Proximate composition
AGROVOC Term:	Proteins
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8510

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