Sains Malaysiana 45(11)(2016): 1617–1623

 

Quality Characteristics of Pleurotus sajor-caju Powder: Study on Nutritional Compositions, Functional Properties and Storage Stability

(Ciri Kualiti Serbuk Pleurotus sajor-caju: Kajian terhadap Komposisi Pemakanan,

Sifat Berfungsi dan Kestabilan Penyimpanan)

 

 

NG SZE HAN¹, WAN AMIR NIZAM WAN AHMAD² & WAN ROSLI WAN ISHAK¹*

 

¹Nutrition Program, School of Health Sciences, Universiti Sains Malaysia Health Campus

16150 Kubang Kerian, Kelantan Darul Naim, Malaysia

 

²Biomedicine Program, School of Health Sciences, Universiti Sains Malaysia Health Campus

16150 Kubang Kerian, Kelantan Darul Naim, Malaysia

 

Diserahkan: 5 Mei 2015/Diterima: 21 Mac 2016

 

ASTRACT

Pleurotus sajor-caju (PSC) is an oyster mushroom widely consumed in Asian countries and successfully cultivated in Malaysia. This study aimed to determine nutritional compositions, functional properties and storage stability of PSC powder based on storage temperature. Fresh PSC was dried using low heat air blow technique and ground into fine powder. Nutritional analyses of PSC powder were conducted following AOAC methods. Functional properties were also determined accordingly. For storage stability study, four portions of PSC powder were stored at temperature of -20, 4, 25 and 35oC separately, and then studied parameters were investigated at time 0, 3 and 6 months. PSC powder contains appreciable amounts of protein (22.41%), ash (7.79%), dietary fibre (56.99%) and β-glucan (3.32%) but low content in sucrose (0.19%) and fat (2.30%). It also possesses notable functional properties such as water holding capacity, oil holding capacity, swelling capacity and emulsifying activity. Storage stability study showed that PSC powder exhibited lower moisture content and L* colorimetric value. Meanwhile higher water activity level with increasing storage temperature but no significant difference in pH value and microbial counts were detected. Besides, storage temperature at -20, 25 and 35oC jeopardized the original colour properties of PSC powder. The best storage temperature for PSC powder is 4oC. PSC powder has the potential to be a safe and as an alternative dietary fibre rich ingredient in food industry due to its nutritional, functional and storage stability properties.

 

Keywords: Dietary fibre; functional properties; nutritional compositions; Pleurotus sajor-caju (PSC); storage stability

 

ABSTRAK

Pleurotus sajor-caju (PSC) adalah sejenis cendawan tiram yang digunakan di negara Asia secara meluas dan ditanam dengan jayanya di Malaysia. Kajian ini bertujuan untuk menentukan komposisi zat makanan, sifat berfungsi dan kestabilan penyimpanan serbuk PSC berdasarkan suhu penyimpanan. PSC segar dikeringkan dengan menggunakan teknik semburan udara haba rendah dan dikisar sehingga menjadi serbuk halus. Analisis pemakanan serbuk PSC telah dijalankan mengikut kaedah AOAC. Sifat berfungsi juga telah ditentukan. Untuk kajian kestabilan penyimpanan, empat bahagian serbuk PSC telah disimpan pada suhu -20, 4, 25 dan 35oC secara berasingan, dan kemudian parameter tertentu telah dikaji dalam masa 0, 3 dan 6 bulan. Serbuk PSC mengandungi kuantiti protein (22.41%), abu (7.79%), serat makanan (56.99%) dan β-glukan (3.32%) yang tinggi tetapi kandungan sukrosa (0.19%) dan lemak (2.30%) yang rendah. Ia juga mempunyai sifat berfungsi yang ketara seperti muatan simpanan air, muatan simpanan minyak, pembengkakan dan aktiviti mengemulsi. Kajian kestabilan penyimpanan menunjukkan serbuk PSC mempunyai kandungan lembapan dan nilai L* yang lebih rendah. Sementara itu, aktiviti air yang lebih tinggi dengan peningkatan suhu penyimpanan tetapi tiada perbezaan yang ketara pada nilai pH dan kandungan mikrob telah dikesan. Selain itu, suhu penyimpanan pada -20, 25 dan 35°C menjejaskan sifat warna asal serbuk PSC. Suhu penyimpanan yang terbaik untuk serbuk PSC adalah 4°C. Serbuk PSC berpotensi sebagai diet selamat dan alternatif ramuan diet tinggi serat dalam industri makanan disebabkan sifat pemakanan, sifat berfungsi serta sitfat kestabilan penyimpanannya.

 

Kata kunci: Kestabilan penyimpanan; komposisi zat makanan; Pleurotus sajor-caju (PSC); serat makanan; sifat berfungsi

 

RUJUKAN

Abdul-Hamid, A. & Luan, Y.S. 2000. Functional properties of dietary fibre prepared from defatted rice bran. Food Chemistry 68(1): 15-19.

Agrawal, R.P., Chopra, A., Lavekar, G.S., Padhi, M.M., Srikanth, N., Ota, S. & Jain, S. 2010. Effect of oyster mushroom on glycemia, lipid profile and quality of life in Type 2 diabetic patients. Australian Journal of Medical Herbalism 22(2): 50-54.

AOAC. 1996. Official Methods of Analysis of AOAC International. 16th ed. Maryland USA: AOAC International.

AOAC. 1990. Total Dietary Fibre in Foods. Enzymatic- Gravimetric Method. 15th ed. The Association: Arlington, VA: Official Methods of Analysis of AOAC International.

Bosaeus, I. 2004. Fibre effects on intestinal functions (diarrhoea, constipation and irritable bowel syndrome). Clinical Nutrition Supplements 1(2): 33-38.

Chau, C.F. & Huang, Y.L. 2003. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng. Journal of Agricultural and Food Chemistry 51(9): 2615-2618.

Chau, C.F., Cheung, P.C.K. & Wong, Y.S. 1997. Functional properties of protein concentrate from three Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry 45: 2500-2503.

Czapski, J. & Szudyga, K. 2000. Frozen mushrooms quality as affected by strain, flush, treatment before freezing, and time of storage. Journal of Food Science 65(4): 722-725.

Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. & Attia, H. 2011. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124: 411-421.

Fernández‐López, J., Sendra‐Nadal, E., Navarro, C., Sayas, E., Viuda‐Martos, M. & Alvarez, J.A.P. 2009. Storage stability of a high dietary fibre powder from orange by‐products. International Journal of Food Science & Technology 44(4): 748-756.

Gormley, T.R. 1975. Chill storage of mushrooms. Journal of the Science of Food and Agriculture 26: 401-411.

Grigelmo-Miguel, N. & Martı́n-Belloso, O. 1999. Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. LWT-Food Science and Technology 32(8): 503-508.

Guillon, F. & Champ, M. 2000. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International 33(3-4): 233-245.

Kaczmarczyk, M.M., Miller, M.J. & Freund, G.G. 2012. The health benefits of dietary fiber: Beyond the usual suspects of Type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism 61(8): 1058-1066.

Lan, G., Chen, H., Chen, S. & Tian, J. 2012. Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods. Food Research International 49(1): 406-410.

Lario, Y., Sendra, E., García-Pérez, J., Fuentes, C., Sayas- Barberá, E., Fernández-López, J. & Pérez-Alvarez, J.A. 2004. Preparation of high dietary fibre powder from lemon juice by-products. Innovative Food Science and Emerging Technology 5: 113-117.

Lin, M.J.Y., Humbert, E.S. & Sosulski, F.W. 1974. Certain functional properties of sunflower meal products. Journal of Food Science 39: 368-370.

López-Vargas, J.H., Fernández-López, J., Pérez-Álvarez, J.A. & Viuda-Martos, M. 2013. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Research International 51(2): 756-763.

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.

Miles, P.G. & Chang, S.T. 1997. Mushroom Biology: Concise Basics and Current Development. New York: World Scientific Publishing Company.

Patrabansh, S. & Madan, M. 1997. Studies on cultivation, biological efficiency and chemical analysis of Pleurotus sajor-caju (FR.) Singer on different bio-wastes. Acta Biotechnology 17(2): 107-122.

Pinero, M.P., Parra, K., Huerta-Leidenz, N., de Moreno, L.A., Ferrer, M., Araujo, S. & Barboza, Y. 2008. Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science 80: 675-680.

Raghavendra, S.N., Ramachandra Swamy, S.R., Rastogi, N.K., Raghavarao, K.S.M.S., Kumar, S. & Tharanathan, R.N. 2006. Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering 72(3): 281-286.

Rao, Q., Rocca-Smith, J.R. & Labuza, T.P. 2013. Storage stability of hen egg white powders in three protein/water dough model systems. Food Chemistry 138(2-3): 1087-1094.

Robertson, J.A., de Monredon, F.D., Dysseler, P., Guillon, F., Amado, R. & Thibault, J.F. 2000. Hydration properties of dietary fibre and resistant starch: A European collaborative study. LWT - Food Science and Technology 33(2): 72-79.

Shah, S., Ghosh, D., Mallick, S.K., Sarangi, I., Bhutia, S.K., Banerje, I. & Maiti, T.K. 2007. Immunomodulatory and antitumor activities of water-soluble proteoglycan isolated from the fruiting bodies of culinary-medicinal oyster mushroom Pleurotus ostreatus. International Journal of Medicinal Mushroom 9: 123-138.

Stapelfeldt, H., Nielsen, B.R. & Skibsted, L.H. 1997. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. International Dairy Journal 7(5): 331-339.

Viuda-Martos, M., Ruiz-Navajas, Y., Martin-Sánchez, A., Sánchez-Zapata, E., Fernández-López, J., Sendra, E., Sayas-Barberá, E., Navarro, C. & Pérez-Álvarez, J.A. 2012. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. Journal of Food Engineering 110(2): 220-224.

Wan Rosli, W.I., Nurhanan, A.R. & Aishah, M.S. 2012. Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit. Sains Malaysiana 41(12): 1565-1570.

Wasser, S.P. 2002. Medicinal mushrooms as a source of antitumor and immonomudulating polysaccharides. Applied Microbiology and Biotechnology 60: 258-274.

Zhou, P., Liu, D., Chen, X., Chen, Y. & Labuza, T.P. 2014. Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature. Food Chemistry 150: 457-462.

 

 

*Pengarang untuk surat-menyurat; email: wrosli@usm.my