Wan-Mohtar, Wan Abd Al Qadr Imad and Abdul Halim-Lim, Sarina and Kamarudin, Nurul Zahidah and Rukayadi, Yaya and Abd Rahim, Muhamad Hafiz and Jamaludin, Adi Ainurzaman and Ilham, Zul (2020) Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty. Journal of Food Science, 85 (10). pp. 3124-3133. ISSN 0022-1147, DOI https://doi.org/10.1111/1750-3841.15402.
Full text not available from this repository.Abstract
Abstract: In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P < 0.05) influenced the hardness, cohesiveness, springiness, and chewiness of the patties. However, only the hardness and chewiness increased proportionally with the increase FBBF in concentration. Notably, 60 panellists considered that 10% FBBF-chicken patty sensory attributes, including lightness, redness, and yellowness, is acceptable to consumers. This information could be used to market any type of commercial mushroom farm waste as alternative food products. Practical Application: This study shows that unused harvested mushroom waste from a local farm can be used to make an antioxidative chicken patty that is acceptable to consumer panellists. The converted mushroom waste into flour suggests that smaller particles and citric acid pretreatment can increase its nutritional value. This information can be used for waste conversion into new product development from any type of mushroom farm. © 2020 Institute of Food Technologists®
| Item Type: | Article |
|---|---|
| Funders: | Ministry of Higher Education Malaysia for the Fundamental Research Grant Scheme (FRGS/1/2018/TK03/UPM/02/7), GERAN RU‐SATU (Southeast and South Asia and Taiwan Universities) JOINT RESEARCH 2020: ST002‐2020 |
| Uncontrolled Keywords: | antioxidant; food security; food waste reduction; functional food; oyster mushroom |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology S Agriculture > S Agriculture (General) T Technology > T Technology (General) T Technology > TP Chemical technology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Dr. Zul Ilham |
| Date Deposited: | 30 Mar 2021 03:49 |
| Last Modified: | 30 Mar 2021 03:49 |
| URI: | http://eprints.um.edu.my/id/eprint/20942 |
Actions (login required)
 |
View Item |
