%0 Journal Article
	%A W. I. Wan Rosli and  M. S. Aishah
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 63, 2012
	%T Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products
	%U https://publications.waset.org/pdf/11374
	%V 63
	%X The grey oyster mushroom, Pleurotus sajor-caju
(PSC), is a common edible mushroom and is now grown
commercially around the world for food. This fungus has been
broadly used as food or food ingredients in various food products for
a long time. To enhance the nutritional quality and sensory attributes
of bakery-based products, PSC powder is used in the present study to
partially replace wheat flour in baked product formulations. The
nutrient content and sensory properties of rice-porridge and
unleavened bread (paratha) incorporated with various levels of PSC
powder were studied. These food items were formulated with either
0%, 2%, 4% or 6% of PSC powder. Results show PSC powder
recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers
gave higher score to both rice-porridge and paratha bread containing
2-4% PSC compared to those that are not added with PSC powder.
The paratha containing 4% PSC powder can be formulated with the
intention in improving overall acceptability of paratha bread.
Meanwhile, for rice-porridge, consumers prefer the formulated
product added with 4% PSC powder. In conclusion, the addition of
PSC powder to partially wheat flour can be recommended for the
purpose of enhancing nutritional composition and maintaining the
acceptability of carbohydrate-based products.
	%P 87 - 89