Characterization of red spinach powder (Amaranthus Gangeticus), roselle calyx powder (Hibiscus Sabdariffa L.) and grey oyster mushroom powder (Pleurotus Sajorcaju)

Ting , Loke Lim (2012) Characterization of red spinach powder (Amaranthus Gangeticus), roselle calyx powder (Hibiscus Sabdariffa L.) and grey oyster mushroom powder (Pleurotus Sajorcaju). Universiti Malaysia Sabah. (Unpublished)

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Abstract

This research was carried out to study and determine the physicochemical, nutritional and functional properties of Red Spinach powder, Roselle Calyx powder and Grey Oyster Mushroom powder. Preparation of sample started by drying the fresh samples obtained to less than 15% of moisture content. The dried samples were ground to powder form and kept in air tight container for further analysis. In proximate analysis, Roselle Calyx powder was found to contain 62.95% of carbohydrate, 12.47% of crude fibre, 8.74% of moisture, 7.74% of protein, 6.70% of ash and 1.40% of crude fat; Grey Oyster Mushroom powder has 49.75% of carbohydrate, 14.36% of protein, 13.11% of moisture, 10.03% of crude fibre, 8.60% of ash and 1.00% of crude fat; Red Spinach powder has 29.50% of carbohydrate, 27.13% of protein, 23.28% of ash, 9.48% of crude fibre, 9.04% of moisture and 1.57% of crude fat. In colour analysis, Roselle Calyx powder was observed to have L * value of 36.18, a* value of 9.89 and b* value of 1.28; Grey Oyster Mushroom powder has L * value of 43.28, a* value of 2.07 and b* value of 6.44; Red Spinach powder has L * value of 40.26, a* value of -0.88 and b* value of 4.67. For pH level, the results were Roselle Calyx powder with pH 1.91, Grey Oyster Mushroom powder with pH 6.14 and Red Spinach powder with pH 6.40. Results for analysis of functional properties were as follow: Roselle Calyx powder has WAC of 3.08ml/g, OAC of 2.08ml/g, BD of 0.67g/ml and FC of 2.07%; Grey Oyster Mushroom powder has WAC of 2.82ml/g, OAC of 1.60ml/g, BD of 0.65g/ml and FC of 2.08%; Red Spinach powder has WAC of 3.38ml/g, OAC of 2.13ml/g, BD of 0.56g/ml and FC of 12.07%.

Item Type:Academic Exercise
Uncontrolled Keywords:Red Spinach, Roselle Calyx, Grey Oyster Mushroom, pH, nutrition, moisture content, colour
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:7846
Deposited By:IR Admin
Deposited On:19 Dec 2013 14:02
Last Modified:19 Dec 2013 14:02

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