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Fruiting-body-base flour from an oyster mushroom-a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

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dc.FundingDetailsMinistry of Education,�MOE Universiti Malaya,�UM
dc.FundingDetailsWe would like to extend our gratitude to University of Malaya (Bantuan Kecil Penyelidikan: BKP073-2017) and Ministry of Education Malaysia (Fundamental Research Grant Scheme: FRGS/1/2018/STG05/UM/02/7)) for funding awarded to Dr Wan-Mohtar
dc.citedby3
dc.contributor.affiliationsPERMATA Insan College
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversity of Malaya (UM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorWan-Mohtar W.A.en_US
dc.contributor.authorMahmud N.en_US
dc.contributor.authorSupramani S.en_US
dc.contributor.authorAhmad R.en_US
dc.contributor.authorZain N.A.M.en_US
dc.contributor.authorHassan N.A.M.en_US
dc.contributor.authorPeryasamy J.en_US
dc.contributor.authorHalim-Lim S.A.en_US
dc.date.accessioned2024-05-28T08:35:24Z
dc.date.available2024-05-28T08:35:24Z
dc.date.issued2018
dc.description.abstractIn a commercial oyster mushroom farm, fruiting body base (FBB) was not harvested compared to the common cap and stem of the fruiting body parts, and thus remained as waste. In the present study, unused FBB was powdered and subjected to proximate analysis as floured FBB (FFBB). FFBB was found to contain 71.2% carbohydrate, 8.93% moisture, 7.18% fibre, 5.72% ash, 5.57% protein, and 1.4% fat, while raw-FBB (RFBB) contained 7.57% carbohydrate, 84.4% moisture, 5.17% fibre, 5.72% ash, 1.54% protein, and 0.85% fat. The high carbohydrate content of FFBB was subjected to hot-water extraction and yielded 7.40 g of FFBB polysaccharide (FFBBP). Total phenolic content (TPC) of FFBBP contained 1.80 mg gallic acid equivalents (GAE)/g, exhibiting the reducing activity of 1.74 mM Fe(II)/g by ferric reducing antioxidant power assay, and reduced the stable 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate radical forms at IC 50 of 25.08 mg/mL, which was comparable with other parts of oyster mushroom species. Different percentages of FFBB mixtures were utilized in the production of cookies (10% and 20%) and steamed buns (10%, 20% and 30%). Thirty-seven panellists were selected for sensory testing, which showed that 10% of FFBB in a steamed bun was more acceptable than 30% of FFBB, while the overall acceptance of cookies with 10% FBB was insignificant (p > 0.05) but 20% FFBB in cookies was significantly different from control (p < 0.05). This study indicates that potential value of FFBB as an economical antioxidative flour in the development of functional foods.en_US
dc.description.natureFinalen_US
dc.identifier.doi10.3934/AGRFOOD.2018.4.481
dc.identifier.epage492
dc.identifier.issn24712086
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85062395580
dc.identifier.spage481
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85062395580&doi=10.3934%2fAGRFOOD.2018.4.481&partnerID=40&md5=2218424de77a4ac82149b4de307cd3e4
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9124
dc.identifier.volume3
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherAIMS Pressen_US
dc.relation.ispartofAIMS Agriculture and Fooden_US
dc.sourceScopus
dc.subjectAntioxidant propertiesen_US
dc.subjectFruiting body wasteen_US
dc.subjectFunctional cookiesen_US
dc.subjectFunctional steamed bunsen_US
dc.subjectoyster mushroomen_US
dc.titleFruiting-body-base flour from an oyster mushroom-a waste source of antioxidative flour for developing potential functional cookies and steamed-bunen_US
dc.title.alternativeAIMS Agric. Fooden_US
dc.typeArticleen_US
dspace.entity.typePublication

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