Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
The present study was conducted to investigate the effect of oyster mushroom (Pleurotus sajorcaju, PSC) addition to partially replace coconut milk powder on nutritional composition and sensory values of Herbal Seasoning (HS). This study evaluates the nutritional composition, dietary fibre and sen...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2016
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| Online Access: | http://eprints.usm.my/31359/ http://eprints.usm.my/31359/1/%2839%29_IFRJ_Saiful_2016%281%29.pdf |
| _version_ | 1848876549787353088 |
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| author | Saiful, B.S. Wan Rosli, W. I. |
| author_facet | Saiful, B.S. Wan Rosli, W. I. |
| author_sort | Saiful, B.S. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The present study was conducted to investigate the effect of oyster mushroom (Pleurotus sajorcaju,
PSC) addition to partially replace coconut milk powder on nutritional composition and
sensory values of Herbal Seasoning (HS). This study evaluates the nutritional composition,
dietary fibre and sensory acceptance of HS that processed using six different formulations
with different levels of PSC powder, namely 0% (A), 20% (B), 40% (C), 60% (D), 80% (E)
and 100% (F). The use of PSC powder substantially brought down the fat content of HS.
The fat content of PSC-based HS was ranged from 13.82±0.84% to 8.16±0.74%. The protein
content showed an increasing trend in line with increasing of PSC powder ranging from 7%
to 12%.Substitution of coconut milk powder with PSC powder resulted in significantly higher
(p<0.05) of total dietary fibre content (TDF). The TDF content was ranging from 15.53% to
22.02%. The sensory evaluation showed that both HS contained 100% and control were not
significant different (p>0.05).The panels preferred HS formulated with PSC powder since its
enhance colour and viscosity attributes of the products. In brief, HS formulated with more than
40% PSC powder is recommended since it has significant nutrients and palatably accepted by
sensorial panellists. |
| first_indexed | 2025-11-15T17:01:19Z |
| format | Article |
| id | usm-31359 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:01:19Z |
| publishDate | 2016 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-313592017-08-28T05:02:44Z http://eprints.usm.my/31359/ Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning Saiful, B.S. Wan Rosli, W. I. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture TX341-641 Nutrition. Foods and food supply The present study was conducted to investigate the effect of oyster mushroom (Pleurotus sajorcaju, PSC) addition to partially replace coconut milk powder on nutritional composition and sensory values of Herbal Seasoning (HS). This study evaluates the nutritional composition, dietary fibre and sensory acceptance of HS that processed using six different formulations with different levels of PSC powder, namely 0% (A), 20% (B), 40% (C), 60% (D), 80% (E) and 100% (F). The use of PSC powder substantially brought down the fat content of HS. The fat content of PSC-based HS was ranged from 13.82±0.84% to 8.16±0.74%. The protein content showed an increasing trend in line with increasing of PSC powder ranging from 7% to 12%.Substitution of coconut milk powder with PSC powder resulted in significantly higher (p<0.05) of total dietary fibre content (TDF). The TDF content was ranging from 15.53% to 22.02%. The sensory evaluation showed that both HS contained 100% and control were not significant different (p>0.05).The panels preferred HS formulated with PSC powder since its enhance colour and viscosity attributes of the products. In brief, HS formulated with more than 40% PSC powder is recommended since it has significant nutrients and palatably accepted by sensorial panellists. Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en cc_by http://eprints.usm.my/31359/1/%2839%29_IFRJ_Saiful_2016%281%29.pdf Saiful, B.S. and Wan Rosli, W. I. (2016) Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning. International Food Research Journal, 23 (1). pp. 262-268. ISSN 2231 7546 http://www.ifrj.upm.edu.my/ |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture TX341-641 Nutrition. Foods and food supply Saiful, B.S. Wan Rosli, W. I. Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning |
| title | Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional
composition and sensory evaluation of herbal seasoning |
| title_full | Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional
composition and sensory evaluation of herbal seasoning |
| title_fullStr | Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional
composition and sensory evaluation of herbal seasoning |
| title_full_unstemmed | Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional
composition and sensory evaluation of herbal seasoning |
| title_short | Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional
composition and sensory evaluation of herbal seasoning |
| title_sort | effect of oyster mushroom (pleurotus sajor-caju) addition on the nutritional
composition and sensory evaluation of herbal seasoning |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.usm.my/31359/ http://eprints.usm.my/31359/ http://eprints.usm.my/31359/1/%2839%29_IFRJ_Saiful_2016%281%29.pdf |