The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

Wan Rosli, W. I. and Nor Maihiza, M. S. and Raushan, M. (2015) The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter. International Food Research Journal, 22 (1). pp. 311-317. ISSN 2231 7546

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This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajorcaju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.

Item Type: Article
Uncontrolled Keywords: β-glucan Nutrient content Oyster mushroom Texture profile
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions: Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article
Zoom Profil Pakar (Expert Profile) > Wan Rosli Wan Ishak (Health Sciences)
Depositing User: Administrator Automasi
Date Deposited: 11 Jan 2017 09:49
Last Modified: 28 Aug 2017 05:02

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