Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)

Mushrooms are basically fungi, which have fleshy and spore-bearing fruiting body. This family of fungi literally has thousands of varieties of mushroom throughout the world. Oyster mushrooms are uniquely distinctive and they do look like oysters. Drying these mushroom confer a stabilizing property t...

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Main Authors:	Aishah, M.S., Wan Rosli, W.I.
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2013
Online Access:	http://journalarticle.ukm.my/6300/ http://journalarticle.ukm.my/6300/ http://journalarticle.ukm.my/6300/1/07_M.S._Aishah.pdf

id	ukm-6300
recordtype	eprints
spelling	ukm-63002016-12-14T06:40:47Z http://journalarticle.ukm.my/6300/ Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju) Aishah, M.S. Wan Rosli, W.I. Mushrooms are basically fungi, which have fleshy and spore-bearing fruiting body. This family of fungi literally has thousands of varieties of mushroom throughout the world. Oyster mushrooms are uniquely distinctive and they do look like oysters. Drying these mushroom confer a stabilizing property to it and then can be stored for a longer period. The nutritional values of the dried oyster mushroom with different drying techniques were thus determined. There were three different drying techniques used. These include low heat air blow (LHAB, AnjaadTM), sun drying (SD) and gas laboratory oven (LO) drying. All three samples were analyzed for beta-glucan content, water activity, colour, proximate analysis and dietary fibre concentration. The result showrd that LHAB method confers the lowest water activity compared with the other two drying methods. It also has the lowest colour measurement for brightness. Mushroom samples dried by LHAB techniques contain the highest concentration of both fat and carbohydrate compared with the other two methods. Besides, SD method confers the highest beta-glucan content. On the other hand, dietary fibres observed in LO dried samples contain the highest fibre content among the three drying treatments. In conclusion, LHAB method is recommended in reducing water activity and increasing proximate contents while both SD and LO are good in preserving beta-glucan and dietary fibre contents, respectively. Universiti Kebangsaan Malaysia 2013-07 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6300/1/07_M.S._Aishah.pdf Aishah, M.S. and Wan Rosli, W.I. (2013) Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju). Sains Malaysiana, 42 (7). pp. 937-941. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Mushrooms are basically fungi, which have fleshy and spore-bearing fruiting body. This family of fungi literally has thousands of varieties of mushroom throughout the world. Oyster mushrooms are uniquely distinctive and they do look like oysters. Drying these mushroom confer a stabilizing property to it and then can be stored for a longer period. The nutritional values of the dried oyster mushroom with different drying techniques were thus determined. There were three different drying techniques used. These include low heat air blow (LHAB, AnjaadTM), sun drying (SD) and gas laboratory oven (LO) drying. All three samples were analyzed for beta-glucan content, water activity, colour, proximate analysis and dietary fibre concentration. The result showrd that LHAB method confers the lowest water activity compared with the other two drying methods. It also has the lowest colour measurement for brightness. Mushroom samples dried by LHAB techniques contain the highest concentration of both fat and carbohydrate compared with the other two methods. Besides, SD method confers the highest beta-glucan content. On the other hand, dietary fibres observed in LO dried samples contain the highest fibre content among the three drying treatments. In conclusion, LHAB method is recommended in reducing water activity and increasing proximate contents while both SD and LO are good in preserving beta-glucan and dietary fibre contents, respectively.
format	Article
author	Aishah, M.S. Wan Rosli, W.I.
spellingShingle	Aishah, M.S. Wan Rosli, W.I. Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
author_facet	Aishah, M.S. Wan Rosli, W.I.
author_sort	Aishah, M.S.
title	Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
title_short	Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
title_full	Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
title_fullStr	Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
title_full_unstemmed	Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
title_sort	effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
publisher	Universiti Kebangsaan Malaysia
publishDate	2013
url	http://journalarticle.ukm.my/6300/ http://journalarticle.ukm.my/6300/ http://journalarticle.ukm.my/6300/1/07_M.S._Aishah.pdf
first_indexed	2023-09-18T19:46:30Z
last_indexed	2023-09-18T19:46:30Z
_version_	1777405935034040320

Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)

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