 |
 |
 |
 |
 |
 |
Sains Malaysiana 42(7)(2013): 937–941
Effect of Different Drying Techniques on the
Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju)
(Kesan Teknik Pengeringan Berbeza terhadap Nilai Pemakanan Cendawan Tiram (Pleurotus sajor-caju)
M.S. Aishah & W.I. Wan Rosli*
Nutrition Programme, School of
Health Sciences, Universiti Sains Malaysia
16150 Kubang Kerian,
Kelantan
Received: 1 December 2011/Accepted: 2 February 2013
ABSTRACT
Mushrooms are basically fungi, which have fleshy and spore-bearing
fruiting body. This family of fungi literally has thousands of varieties of
mushroom throughout the world. Oyster mushrooms are uniquely distinctive and
they do look like oysters. Drying these mushroom confer a stabilizing property
to it and then can be stored for a longer period. The nutritional values of the
dried oyster mushroom with different drying techniques were thus determined.
There were three different drying techniques used. These include low heat air
blow (LHAB, AnjaadTM), sun drying (SD) and gas laboratory
oven (LO) drying. All three samples were analyzed for beta-glucan content, water activity, colour, proximate analysis
and dietary fibre concentration. The result showed
that LHAB method confers the lowest water activity compared with the other two
drying methods. It also has the lowest colour measurement for brightness. Mushroom samples dried by LHAB techniques contain
the highest concentration of both fat and carbohydrate compared with the other
two methods. Besides, SD method confers the highest beta-glucan content. On the other hand, dietary fibres observed
in LO dried samples contain the highest fibre content
among the three drying treatments. In conclusion, LHAB method is recommended in
reducing water activity and increasing proximate contents while both SD and LO
are good in preserving beta-glucan and dietary fibre contents, respectively.
Keywords: Drying techniques; nutritional value; oyster mushroom
ABSTRAK
Cendawan adalah sejenis kulat yang mempunyai isi dan struktur badan yang mengandungi spora. Keluarga kulat ini dikenali mempunyai ribuan jenis varieti kulat di seluruh dunia. Cendawan tiram adalah sangat unik dan berbentuk seperti tiram. Pengeringan cendawan jenis ini akan membantu menstabilkan sifatnya supaya ia dapat disimpan dalam tempoh masa yang lama. Nilai pemakanan cendawan tiram yang dikeringkan menggunakan proses pengeringan yang berbeza telah ditentukan. Sebanyak 3 jenis teknik pengeringan telah digunakan. Teknik ini termasuklah suhu rendah berhembusan angin (LHAB) (AnjaadTM), matahari (SD) dan ketuhar makmal (LO). Semua 3 sampel telah dianalisis untuk penentuan kandungan beta-glucan, aktiviti air (aw), warna, analisis proksimat dan kandungan serabut diet. Keputusan kajian mendapati teknik LHAB menunjukkan nilai aw paling rendah berbanding 2 teknik pengeringan yang lain. Teknik LHAB juga memberi nilai warna yang terendah untuk keamatan kecerahan. Sampel cendawan yang dikeringkan menggunakan teknik LHAB mengandungi kandungan lemak dan karbohidrat paling tinggi berbanding dengan teknik pengeringan yang lain. Selain daripada itu, kaedah SD mengekalkan nilai kandungan beta-glucan yang paling tinggi. Dalam aspek yang lain, sampel yang dikeringkan dalam LO mengandungi nilai serabut diet yang paling tinggi berbanding teknik pengeringan lain. Secara ringkas, teknik LHAB disarankan untuk memperoleh nilai aw yang rendah dan kandungan proksimat yang tinggi manakala kedua-dua teknik SD dan LO masing-masing dapat mengekalkan kandungan beta-glucan dan serabut diet.
Kata kunci: Cendawan tiram; nilai pemakanan; teknik pengeringan
REFERENCES
Alam, N., Amin, R., Khan, A., Ara, I., Shim, M.J., Lee, M.W. & Lee, T.S. 2008. Nutritional analysis of cultivated mushrooms in Bangladesh
- Pleurotus ostreatus, Pleurotus sajor caju, Pleurotus florida and Calocybe indica. Mycobiology36(4):
228-232.
AOAC.
1996. Official Methods of Analysis of AOAC International. 16th ed. AOAC International, Maryland USA.
Apati, G.P., Furlan,
S.A. & Laurindo, J.B. 2010. Drying
and rehydration of oyster mushroom. Brazilian Archives of
Biology and Technology 53: 945-952.
Association of Official Analytical Chemists. AOAC, 1984. Official Methods of
Analysis. 14th ed,
edited by Williams, S. AOAC, Virginia.
Bobek, P., Ozdín, L. & Kuniak, L. 1997. Effect of oyster
mushroom and isolated [beta]-glucan on lipid
peroxidation and on the activities of antioxidative enzymes in rats fed the cholesterol diet. The Journal of Nutritional
Biochemistry 8: 469-471.
Bonatti, M., Karnopp, P., Soares, H.M. & Furlan, S.A.
2004. Evaluation of Pleurotus ostreatusand Pleurotus sajor-cajunutritional characteristics when
cultivated in different lignocellulosic waste. Food Chemistry 8: 425-428.
Bradley,
R.L. 2003. Moisture and total solids analysis. In Food Analysis, edited by Nielsen, S.S. New York: Plenum Press.
Brennan,
C.S. & Cleary, L.J. 2005. The potential use of cereal (1→3,1→4) β-D-glucans as
functional food ingredients. Journal of Cereal Science 42: 1-13.
Celen, S., Kahveci, K., Akyol, U. & Haksever, A.
2010. Drying behaviour of cultured
mushrooms. Journal of Food Processing and Preservation 34: 27-42.
Chang,
S.T., Lau, O.W. & Cho, K.Y. 1981. The cultivation and
nutritional value of Pleurotus sajor-caju. European Journal of Applied Microbiology and Biotechnology 12: 58-62.
Chang,
S.T. & Buswell, J A. 1996. Mushroom nutriceuticals. World Journal of Microbiology and
Biotechnology 12: 473-476.
Chen,
J. & Seviour, R. 2007. Medicinal importance of
fungal β-(1→3), (1→6)-glucans. Mycological Research 111: 635-652.
Chockchaisawasdee, S., Namjaidee, S., Pochana, S. & Stathopoulos, C.E. 2010. Development of fermented oyster-mushroom sausage. Asian Journal of Food and Agro-Industry 3: 35-43.
Dunkwal, V., Jood,
S. & Singh, S. 2007. Physico-chemical properties
and sensory evaluation of Pleurotus sajor caju powder as influenced
by pre-treatments and drying methods. British Food Journal 109: 749-759.
Gothandapani, L., Parvathi,
K. & Kennedy, Z.J. 1997. Evaluation of different methods
of drying on the quality of oyster mushroom (Pleurotus spp.). Drying Technology 6: 1995-2004.
Kalac, P. 2009. Chemical composition and
nutritional value of European species of wild growing mushrooms: A review. Food
Chemistry 113: 9-16.
Kotwaliwale, N., Bakane, P. & Verma, A. 2005. Changes in textural
and optical properties of oyster mushroom during hot air drying. Journal
of Food Engineering 78: 1207-1211.
Manzi, P., Gambelli,
L., Marconi, S., Vivanti, V. & Pizzoferrato, L. 1999. Nutrients in edible mushrooms: An
inter-species comparative study. Food Chemistry 65: 477-482.
Manzi, P. & Pizzoferrato,
L. 2000. Beta-glucans in edible
mushrooms. Food Chemistry 68: 315-318.
Manzi, P., Marconi, S., Aguzzi,
A. & Pizzoferrato, L. 2004. Commercial mushrooms:
Nutritional quality and effect of cooking. Food Chemistry 84(2): 201-206.
Mattila, P., Suonpaa, K. & Piironen, V. 2000. Functional
properties of edible mushrooms. Nutrition 16:
694-696.
McCleary, B.V. & Glennie-Holmes, M.
1985. Enzymic quantification of (1-3)(1-4)-β-D-glucan in barley and malt. Journal of the Institute of Brewing 91:
285-295.
Muyanja, C., Kyambadde, D. & Namugumya, B. 2012. Effect
of pretreatments and drying methods on chemical composition and sensory
evaluation of oyster mushroom (Pluerotus oestreatus) powder and soup. Journal
of Food Processing and Preservation. DOI:10.111/j.
1745-4549.2012.00794.x
Pacioni, G. & Lincoff,
G. 1981. Simon and Schuster’s Guide to Mushrooms. Simon and Schuster.
Queenan, K.M., Stewart, M.L., Smith, K.N.,
Thomas, W., Fulcher, G. & Slavin,
J.L. 2007. Concentrated oat β-glucan, a
fermentable fiber, lowers serum cholesterol in hypercholesterolemc adults in a randomized controlled trial. Nutrition Journal 6: 6-9.
Ragunathan, R., Gurusamy, R., Palaniswamy, M. & Swaminathan,
K. 1996. Cultivation of Pleurotus spp. on various agro-residues. Food Chemistry 55: 139-144.
Statistical Package for Social Science (SPSS) version 18. 2010. SPSS Inc. Chicago, United States of America.
Shewfelt, R.L. 2009. Introducing Food
Science. Great Britain: CRC Press.
Synytsya, A., Mickova, K., Jablonsky, I., Slukova, M. & Copikova, J. 2008. Mushrooms
of genus Pleurotus as a source of
dietary fibres and glucans for food suplements. Czech Journal of Food
Science 26: 441-446.
Walde, S.G., Velu,
V., Jyothirmayi, T. & Math, R.G. 2006. Effects of pretreatments and drying methods on dehydration of
mushroom. Journal of Food Engineering 74: 108-115.
Yang, J.H., Lin, H.C. & Mau, J.L. 2001. Non-volatile taste components of several commercial mushrooms. Food
Chemistry 72: 465-471.
*Corresponding author; email: rosliishak@gmail.com
|
|||
|
