Ngiam, Kiah khim (2010) Effect of domestic processing on the nutritional quality and antioxidative properties of selected culinary mushrooms. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Effect of domestic processing (blanching, pan-frying and steaming) on the nutritional quality and the antioxidant activity of Pleurotus species (Pleurotus sajorcaju, Pleurotus florida) were investigated. The samples were analyzed for proximate composition (moisture, fat, protein, fibre, carbohydrate, and ash) and minerals contents after being subjected to various cooking methods. The antioxidant activities were determined by several bioassays namely l,l-diphenyl-2-picrylhydrazyl (OPPH) Radicals scavenging activity, inhibition of β-carotene bleaching, ABTS Trolox equivalent assay and FRAP ion reducing assay. For P. sajor-caju, steaming shown a reduction in ash (5.50-4.84 g/100 g), and protein content (19.12-16.79 g/100 g), but increasing in fibre (8.38-10.05 g/100 g) and fat content (1.03-1.41 g/100 g) from 5 min to 15 min. Meanwhile, P. florida shown increasing in protein (20.87-22.26 g/100 g) and fibre content (10.37-16.43 g/100 g), decreasing in ash (6.83-4.05 g/100 g) and fat content (1.43-1.14 g/100 g). As for frying methods, ash (5.50-6.80 g/100 9 for P. sajor-caju, 6.67-7.33 g/100 g for P. florida), fat (1.12-1.20 g/100 9 and 1.38-2.78 g/100 g for P. sajor-caju and P. florida respectively) and fibre content (9.16-10.83 g/100 9 and 10.26-10.89 g/100 g for respective P. sajor-caju and P. florida) were shown increasing but the protein content (21.63-18.34 g/100 g and 20.73-19.27 g/100 9 for respective P. sajor-caju and P. florida) was shown decreasing from 3 min to 9 min. The results were much more affected by the cooking methods, rather than the types of two mushrooms species. Although minerals reduced after being subjected to various cooking methods, it found that steaming seemed better in retaining the minerals. Methanol exhibited the highest extraction ability for DPPH radical scavenging activity (93.52% for P. sajor-caju and 94.39% for P. florida), and β-carotene bleaching inhibition (91.48% and 91.35% for respective P. sajor-caju and P.florida). Cooking treatments were found to have little effect in terms of antioxidant capacity for the studied samples. Blanching showed the highest influence on DPPH and β-carotene bleaching inhibition. Overall, steaming showed lesser effect on nutritional values and antioxidant activities.
| Item Type: | Academic Exercise |
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| Keyword: | Domestic processing, Nutritional quality, Pleurotus sajorcaju, Pleurotus florida, Antioxidative properties, Mushrooms |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 28 May 2012 15:32 |
| Last Modified: | 23 Oct 2017 11:34 |
| URI: | https://eprints.ums.edu.my/id/eprint/4276 |
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