Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability

Pleurotus sajor-caju (PSC) is an oyster mushroom widely consumed in Asian countries and successfully cultivated in Malaysia. This study aimed to determine nutritional compositions, functional properties and storage stability of PSC powder based on storage temperature. Fresh PSC was dried using low h...

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Main Authors:	Ng, Sze Han, Wan Amir Nizam Wan Ahmad, Wan Rosli Wan Ishak
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2016
Online Access:	http://journalarticle.ukm.my/10379/ http://journalarticle.ukm.my/10379/ http://journalarticle.ukm.my/10379/1/05%20Ng%20Sze%20Han.pdf

id	ukm-10379
recordtype	eprints
spelling	ukm-103792017-05-21T23:58:49Z http://journalarticle.ukm.my/10379/ Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability Ng, Sze Han Wan Amir Nizam Wan Ahmad, Wan Rosli Wan Ishak, Pleurotus sajor-caju (PSC) is an oyster mushroom widely consumed in Asian countries and successfully cultivated in Malaysia. This study aimed to determine nutritional compositions, functional properties and storage stability of PSC powder based on storage temperature. Fresh PSC was dried using low heat air blow technique and ground into fine powder. Nutritional analyses of PSC powder were conducted following AOAC methods. Functional properties were also determined accordingly. For storage stability study, four portions of PSC powder were stored at temperature of -20, 4, 25 and 35oC separately, and then studied parameters were investigated at time 0, 3 and 6 months. PSC powder contains appreciable amounts of protein (22.41%), ash (7.79%), dietary fibre (56.99%) and β-glucan (3.32%) but low content in sucrose (0.19%) and fat (2.30%). It also possesses notable functional properties such as water holding capacity, oil holding capacity, swelling capacity and emulsifying activity. Storage stability study showed that PSC powder exhibited lower moisture content and L* colorimetric value. Meanwhile higher water activity level with increasing storage temperature but no significant difference in pH value and microbial counts were detected. Besides, storage temperature at -20, 25 and 35oC jeopardized the original colour properties of PSC powder. The best storage temperature for PSC powder is 4oC. PSC powder has the potential to be a safe and as an alternative dietary fibre rich ingredient in food industry due to its nutritional, functional and storage stability properties. Penerbit Universiti Kebangsaan Malaysia 2016-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10379/1/05%20Ng%20Sze%20Han.pdf Ng, Sze Han and Wan Amir Nizam Wan Ahmad, and Wan Rosli Wan Ishak, (2016) Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability. Sains Malaysiana, 45 (11). pp. 1617-1623. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid45bil11_2016/KandunganJilid45Bil11_2016.htm
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Pleurotus sajor-caju (PSC) is an oyster mushroom widely consumed in Asian countries and successfully cultivated in Malaysia. This study aimed to determine nutritional compositions, functional properties and storage stability of PSC powder based on storage temperature. Fresh PSC was dried using low heat air blow technique and ground into fine powder. Nutritional analyses of PSC powder were conducted following AOAC methods. Functional properties were also determined accordingly. For storage stability study, four portions of PSC powder were stored at temperature of -20, 4, 25 and 35oC separately, and then studied parameters were investigated at time 0, 3 and 6 months. PSC powder contains appreciable amounts of protein (22.41%), ash (7.79%), dietary fibre (56.99%) and β-glucan (3.32%) but low content in sucrose (0.19%) and fat (2.30%). It also possesses notable functional properties such as water holding capacity, oil holding capacity, swelling capacity and emulsifying activity. Storage stability study showed that PSC powder exhibited lower moisture content and L* colorimetric value. Meanwhile higher water activity level with increasing storage temperature but no significant difference in pH value and microbial counts were detected. Besides, storage temperature at -20, 25 and 35oC jeopardized the original colour properties of PSC powder. The best storage temperature for PSC powder is 4oC. PSC powder has the potential to be a safe and as an alternative dietary fibre rich ingredient in food industry due to its nutritional, functional and storage stability properties.
format	Article
author	Ng, Sze Han Wan Amir Nizam Wan Ahmad, Wan Rosli Wan Ishak,
spellingShingle	Ng, Sze Han Wan Amir Nizam Wan Ahmad, Wan Rosli Wan Ishak, Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
author_facet	Ng, Sze Han Wan Amir Nizam Wan Ahmad, Wan Rosli Wan Ishak,
author_sort	Ng, Sze Han
title	Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
title_short	Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
title_full	Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
title_fullStr	Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
title_full_unstemmed	Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
title_sort	quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2016
url	http://journalarticle.ukm.my/10379/ http://journalarticle.ukm.my/10379/ http://journalarticle.ukm.my/10379/1/05%20Ng%20Sze%20Han.pdf
first_indexed	2023-09-18T19:57:16Z
last_indexed	2023-09-18T19:57:16Z
_version_	1777406612626997248

Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability

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