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Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta

Oyster mushroom is an edible mushroom that gained popularity lately due to its good nutritional values. Proximate composition of grey and white oyster mushroom flour (GOMF and WOMF, respectively) were determined in the study. Then, composite steamed buns were prepared using either GOMF or WOMF. W...

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Main Authors: Ho, Dr. Lee Hoon, Zulkifli, Dr. Noroul Asyikeen, Arumugam, Prof. Madya Dr. Nalini
Format: Book Section
Language:English
English
Published: Nova Science Publishers 2018
Subjects:
Q Science (General)
Online Access:http://eprints.unisza.edu.my/3856/1/FH05-FBIM-18-22030.pdf
http://eprints.unisza.edu.my/3856/2/FH05-FBIM-18-22053.pdf
http://eprints.unisza.edu.my/3856/
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spelling my-unisza-ir.38562022-01-10T04:16:17Z http://eprints.unisza.edu.my/3856/ Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta Ho, Dr. Lee Hoon Zulkifli, Dr. Noroul Asyikeen Arumugam, Prof. Madya Dr. Nalini Q Science (General) Oyster mushroom is an edible mushroom that gained popularity lately due to its good nutritional values. Proximate composition of grey and white oyster mushroom flour (GOMF and WOMF, respectively) were determined in the study. Then, composite steamed buns were prepared using either GOMF or WOMF. Wheat flour was partially substituted with GOMF or WOMF at 3 and 5% (w/w) to prepare 3GOM, 3WOM, 5GOM, and 5WOM, respectively. Steamed bun without GOMF and WOMF served as control. Prepared steamed buns were evaluated for the physical properties (i.e., water activity, weight, volume, specific volume, and texture profile), nutritional values (i.e., proximate composition, total starch, and resistant starch), and sensory attributes. The results showed significant difference (P < 0.05) in moisture, ash, crude protein, crude fat, total carbohydrate, and calorie contents between GOMF and WOMF. All the composite steamed buns indicated significantly higher (P < 0.05) ash, crude protein, crude fat, and crude fibre contents, but, significantly lower (P < 0.05) total carbohydrate content than that of the control steamed bun. Composite steamed buns resulted in a significant increase (P < 0.05) in resistant starch content. Composite steamed buns showed a significantly darker (P < 0.05) skin and crumb colour, significantly lower (P < 0.05) volume and specific volume, and significantly higher (P < 0.05) hardness values than that of the control steamed bun. Sensory evaluation indicated that the substitution of GOMF or WOMF for wheat flour at 3 and 5% levels, did not significantly affect (P > 0.05) the overall acceptability on steamed bun by sensory panellists. In general, partial substitution of either GOMF or WOMF for wheat flour could improve the nutritional quality of the steamed bun. Nova Science Publishers 2018 Book Section NonPeerReviewed text en http://eprints.unisza.edu.my/3856/1/FH05-FBIM-18-22030.pdf text en http://eprints.unisza.edu.my/3856/2/FH05-FBIM-18-22053.pdf Ho, Dr. Lee Hoon and Zulkifli, Dr. Noroul Asyikeen and Arumugam, Prof. Madya Dr. Nalini (2018) Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta. In: Flour: Production, Varieties and Nutrition. Nova Science Publishers, USA, pp. 121-140. ISBN 978-1-53613-761-3
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
English
topic Q Science (General)
spellingShingle Q Science (General)
Ho, Dr. Lee Hoon
Zulkifli, Dr. Noroul Asyikeen
Arumugam, Prof. Madya Dr. Nalini
Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta
description Oyster mushroom is an edible mushroom that gained popularity lately due to its good nutritional values. Proximate composition of grey and white oyster mushroom flour (GOMF and WOMF, respectively) were determined in the study. Then, composite steamed buns were prepared using either GOMF or WOMF. Wheat flour was partially substituted with GOMF or WOMF at 3 and 5% (w/w) to prepare 3GOM, 3WOM, 5GOM, and 5WOM, respectively. Steamed bun without GOMF and WOMF served as control. Prepared steamed buns were evaluated for the physical properties (i.e., water activity, weight, volume, specific volume, and texture profile), nutritional values (i.e., proximate composition, total starch, and resistant starch), and sensory attributes. The results showed significant difference (P < 0.05) in moisture, ash, crude protein, crude fat, total carbohydrate, and calorie contents between GOMF and WOMF. All the composite steamed buns indicated significantly higher (P < 0.05) ash, crude protein, crude fat, and crude fibre contents, but, significantly lower (P < 0.05) total carbohydrate content than that of the control steamed bun. Composite steamed buns resulted in a significant increase (P < 0.05) in resistant starch content. Composite steamed buns showed a significantly darker (P < 0.05) skin and crumb colour, significantly lower (P < 0.05) volume and specific volume, and significantly higher (P < 0.05) hardness values than that of the control steamed bun. Sensory evaluation indicated that the substitution of GOMF or WOMF for wheat flour at 3 and 5% levels, did not significantly affect (P > 0.05) the overall acceptability on steamed bun by sensory panellists. In general, partial substitution of either GOMF or WOMF for wheat flour could improve the nutritional quality of the steamed bun.
format Book Section
author Ho, Dr. Lee Hoon
Zulkifli, Dr. Noroul Asyikeen
Arumugam, Prof. Madya Dr. Nalini
author_facet Ho, Dr. Lee Hoon
Zulkifli, Dr. Noroul Asyikeen
Arumugam, Prof. Madya Dr. Nalini
author_sort Ho, Dr. Lee Hoon
title Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta
title_short Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta
title_full Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta
title_fullStr Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta
title_full_unstemmed Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta
title_sort chapter 7: oyster mushroom flour and its composite steamed bun: nutritional quality, physical properties, and sensory accepta
publisher Nova Science Publishers
publishDate 2018
url http://eprints.unisza.edu.my/3856/1/FH05-FBIM-18-22030.pdf
http://eprints.unisza.edu.my/3856/2/FH05-FBIM-18-22053.pdf
http://eprints.unisza.edu.my/3856/
_version_ 1724079297181777920
score 13.211869

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