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

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 keupayaa...

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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
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spelling	my-usm-ep.364002019-04-12T05:26:11Z Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju 2013-07 Mohd Sidi, Aishah R5-130.5 General works 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. 2013-07 Thesis http://eprints.usm.my/36400/ http://eprints.usm.my/36400/1/Dr._Aishah_Mohd_Sidi_TSTZ_%28NN24%29.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Sains Perubatan (School of Medical Sciences)
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	R5-130.5 General works
spellingShingle	R5-130.5 General works Mohd Sidi, Aishah Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju
description	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.
format	Thesis
qualification_level	Master's degree
author	Mohd Sidi, Aishah
author_facet	Mohd Sidi, Aishah
author_sort	Mohd Sidi, Aishah
title	Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju
title_short	Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju
title_full	Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju
title_fullStr	Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju
title_full_unstemmed	Nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with Pleurotus sajor-caju
title_sort	nutritional composition, antioxidant properties and sensory acceptability of carbohydrate based products formulated with pleurotus sajor-caju
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Sains Perubatan (School of Medical Sciences)
publishDate	2013
url	http://eprints.usm.my/36400/1/Dr._Aishah_Mohd_Sidi_TSTZ_%28NN24%29.pdf
_version_	1747820634130350080

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

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