Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega) - Wan Rosli, W. I.; Nurhanan, A. R.; Aishah, M. S. (Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 2012)
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. || Komposisi nutrien dan kajian berkaitan penilaian sensori biskut mentega yang ditambah dengan cendawan tiram kelabu (Pleurotus sajor-caju, PSC) pada peratusan berbeza telah dikaji. Biskut mentega telah diformulasikan dengan serbuk PSC pada peratusan 0, 2, 4 atau 6% bagi menggantikan sebahagian tepung gandum. Keputusan kajian mendapati biskut cendawan yang diformulasikan dengan 6% serbuk PSC merekodkan kandungan protein yang paling tinggi dan signifikan (p≤0.05) iaitu 6.94% berbanding dengan kawalan (6.50%). Sementara itu, penambahan PSC pada paras 2% dalam biskut tidak mempengaruhi kandungan lemak (20.71%) berbanding dengan biskut kawalan (20.52%). Kedua-dua biskut yang mengandungi 4% dan 6% serbuk PSC merekodkan 5.34 g/ 100 g dan 5.52 g/ 100 g serat diet jumlah (TDF) dan signifikan (p≤0.05) berbanding biskut kawalan (4.84 g/ 100 g). Biskut yang diformulasikan dengan 4% dan 6% serbuk PSC mengandungi β-glukan yang tinggi dan signifikan iaitu sebanyak 0.72 dan 0.79 g/ 100 g berbanding dengan biskut kawalan (0.66 g/ 100 g). Penilaian sensori menunjukkan biskut yang ditambah dengan 2% PSC diberi skor yang tertinggi bagi semua atribut kecuali kerangupan dan perisa. Biskut mentega yang mengandungi 4% serbuk PSC merekodkan skor kerangupan dan perisa yang paling tinggi iaitu masing-masing 5.5 dan 4.5. Kajian ini menunjukkan penambahan serbuk PSC sehingga 4% bagi menggantikan sebahagian tepung gandum dapat memperbaiki kerangupan dan perisa atribut sensori, meningkatkan kandungan protein, serat diet dan β-glukan tetapi tidak mempengaruhi kandungan lemak biskut tersebut.