Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit
Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter b...
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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2012
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| Online Access: | http://journalarticle.ukm.my/5674/ http://journalarticle.ukm.my/5674/1/10%2520W.I.%2520Wan%2520Rosli.pdf |
| _version_ | 1848810905202065408 |
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| author | Wan Rosli, W.I Nurhanan, A.R Aishah, M.S |
| author_facet | Wan Rosli, W.I Nurhanan, A.R Aishah, M.S |
| author_sort | Wan Rosli, W.I |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter biscuit formulated with 6% PSC powder significantly (p≤ 0.05) recorded the highest protein content (6.94%) as compared with control (6.50%). Meanwhile, the addition of 2% PSC powder in biscuit does not affect the fat content (20.71%) compared with control (20.52%). Both biscuits containing 4% and 6% PSC powder recorded 5.34 g/ 100 g and 5.52 g/ 100 g total dietary fibre (TDF), respectively and significantly higher (p≤0.05) than control biscuit (4.84 g/ 100 g). Biscuits formulated with 4% and 6% PSC powder had significantly higher β-glucan concentration at 0.72 and 0.79 g/ 100 g than control biscuit (0.66 g/ 100 g). In the sensory evaluation, biscuits incorporated with 2% PSC powder had the highest scores for all sensory attributes except for crispiness and flavor. Butter biscuit containing 4% PSC powder had score values of 5.5 and 4.5 for crispiness and flavor, respectively. The present study suggested that incorporation of PSC powder up to 4% to replace wheat flour improved crispiness and flavour, increased concentration of protein, dietary fibre and β-glucan but did not affect the fat content of butter biscuit. |
| first_indexed | 2025-11-14T23:37:56Z |
| format | Article |
| id | oai:generic.eprints.org:5674 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:37:56Z |
| publishDate | 2012 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:56742016-12-14T06:39:09Z http://journalarticle.ukm.my/5674/ Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit Wan Rosli, W.I Nurhanan, A.R Aishah, M.S Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter biscuit formulated with 6% PSC powder significantly (p≤ 0.05) recorded the highest protein content (6.94%) as compared with control (6.50%). Meanwhile, the addition of 2% PSC powder in biscuit does not affect the fat content (20.71%) compared with control (20.52%). Both biscuits containing 4% and 6% PSC powder recorded 5.34 g/ 100 g and 5.52 g/ 100 g total dietary fibre (TDF), respectively and significantly higher (p≤0.05) than control biscuit (4.84 g/ 100 g). Biscuits formulated with 4% and 6% PSC powder had significantly higher β-glucan concentration at 0.72 and 0.79 g/ 100 g than control biscuit (0.66 g/ 100 g). In the sensory evaluation, biscuits incorporated with 2% PSC powder had the highest scores for all sensory attributes except for crispiness and flavor. Butter biscuit containing 4% PSC powder had score values of 5.5 and 4.5 for crispiness and flavor, respectively. The present study suggested that incorporation of PSC powder up to 4% to replace wheat flour improved crispiness and flavour, increased concentration of protein, dietary fibre and β-glucan but did not affect the fat content of butter biscuit. Universiti Kebangsaan Malaysia 2012-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/5674/1/10%2520W.I.%2520Wan%2520Rosli.pdf Wan Rosli, W.I and Nurhanan, A.R and Aishah, M.S (2012) Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit. Sains Malaysiana, 41 (12). pp. 1565-1570. ISSN 0126-6039 http://www.ukm.my/jsm/ |
| spellingShingle | Wan Rosli, W.I Nurhanan, A.R Aishah, M.S Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit |
| title | Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit |
| title_full | Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit |
| title_fullStr | Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit |
| title_full_unstemmed | Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit |
| title_short | Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit |
| title_sort | effect of partial replacement of wheat flour with oyster mushroom (pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit |
| url | http://journalarticle.ukm.my/5674/ http://journalarticle.ukm.my/5674/ http://journalarticle.ukm.my/5674/1/10%2520W.I.%2520Wan%2520Rosli.pdf |