Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties
Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushroo...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://eprints.usm.my/38403/ http://eprints.usm.my/38403/1/Sze_Han_IFRJ_PSC_Cinnamon_Biscuit_2017.pdf |
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| author | Ng, S. H, Wan Amir Nizam, W.A. Wan Rosli, W. I. |
| author_facet | Ng, S. H, Wan Amir Nizam, W.A. Wan Rosli, W. I. |
| author_sort | Ng, S. H, |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising
consumer demand for healthy food. Intake of DF-enriched food has been positively associated
with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent
edible mushrooms widely cultivated in Malaysia, is useful for its culinary and medicinal
purpose. This study aimed to determine the nutritional, physical, colour and sensorial properties
of cinnamon biscuit formulated with PSC powder as partial replacement (0, 4, 8 and 12%) for
wheat flour. Results indicated that elevated incorporation levels of PSC powder significantly
(P<0.05) increased nutritional values of cinnamon biscuits; with 12% PSC cinnamon biscuit
recorded the highest DF (9.84%), protein (7.85%) and ash (1.00%) content. In texture profile
analyses, slight increment in firmness and reduction in crispiness of the cinnamon biscuits
were detected with increasing levels of PSC powder. PSC-enriched cinnamon biscuits were
reported to have lower L* value (ranged from 65.49 to 69.25) compared to control cinnamon
biscuit (70.84), indicating darker surface colour. In comparison to control cinnamon biscuit,
incorporation of PSC powder up to 8% produced higher scores in term of aroma, colour and
appearance. In summary, incorporation of 8% PSC powder could be an effective way to develop
nutritious cinnamon biscuit without jeopardizing its desirable physical and sensorial properties. |
| first_indexed | 2025-11-15T17:31:41Z |
| format | Article |
| id | usm-38403 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:31:41Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-384032018-01-17T04:02:23Z http://eprints.usm.my/38403/ Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties Ng, S. H, Wan Amir Nizam, W.A. Wan Rosli, W. I. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushrooms widely cultivated in Malaysia, is useful for its culinary and medicinal purpose. This study aimed to determine the nutritional, physical, colour and sensorial properties of cinnamon biscuit formulated with PSC powder as partial replacement (0, 4, 8 and 12%) for wheat flour. Results indicated that elevated incorporation levels of PSC powder significantly (P<0.05) increased nutritional values of cinnamon biscuits; with 12% PSC cinnamon biscuit recorded the highest DF (9.84%), protein (7.85%) and ash (1.00%) content. In texture profile analyses, slight increment in firmness and reduction in crispiness of the cinnamon biscuits were detected with increasing levels of PSC powder. PSC-enriched cinnamon biscuits were reported to have lower L* value (ranged from 65.49 to 69.25) compared to control cinnamon biscuit (70.84), indicating darker surface colour. In comparison to control cinnamon biscuit, incorporation of PSC powder up to 8% produced higher scores in term of aroma, colour and appearance. In summary, incorporation of 8% PSC powder could be an effective way to develop nutritious cinnamon biscuit without jeopardizing its desirable physical and sensorial properties. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017-12 Article PeerReviewed application/pdf en http://eprints.usm.my/38403/1/Sze_Han_IFRJ_PSC_Cinnamon_Biscuit_2017.pdf Ng, S. H, and Wan Amir Nizam, W.A. and Wan Rosli, W. I. (2017) Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties. International Food Research Journal, 24 (6). pp. 2454-2462. ISSN 2231-7546 http://www.ifrj.upm.edu.my/24%20(06)%202017/(23).pdf |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Ng, S. H, Wan Amir Nizam, W.A. Wan Rosli, W. I. Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties |
| title | Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on
nutritional, physical, colour and sensorial properties |
| title_full | Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on
nutritional, physical, colour and sensorial properties |
| title_fullStr | Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on
nutritional, physical, colour and sensorial properties |
| title_full_unstemmed | Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on
nutritional, physical, colour and sensorial properties |
| title_short | Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on
nutritional, physical, colour and sensorial properties |
| title_sort | incorporation of pleurotus sajor-caju powder in cinnamon biscuit: study on
nutritional, physical, colour and sensorial properties |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/38403/ http://eprints.usm.my/38403/ http://eprints.usm.my/38403/1/Sze_Han_IFRJ_PSC_Cinnamon_Biscuit_2017.pdf |