Sains Malaysiana 41(12)(2012): 1565–1570
Effect of Partial
Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju)
Powder on Nutritional Composition and Sensory Properties of Butter Biscuit
(Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan
Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan
Ciri-ciri Sensori Biskut Mentega)
W.I. WanRosli*, A.R. Nurhanan
& M.S. Aishah
School of Health Sciences, Universiti Sains Malaysia, Health
Campus, 16150,
Kubang Kerian, Kelantan, Malaysia
Diserahkan: 2 April 2012 / Diterima: 21 Julai 2012
ABSTRACT
Nutrient composition and sensory investigation of butter biscuits
incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC)
powder were studied. The biscuits were formulated with either 0, 2, 4 or 6% of PSC powder to partially replace wheat
flour. Our results showed the butter biscuit formulated with 6% PSC powder
significantly (p≤ 0.05) recorded the highest protein content (6.94%) as
compared with control (6.50%). Meanwhile, the addition of 2% PSC powder
in biscuit does not affect the fat content (20.71%) compared with control
(20.52%). Both biscuits containing 4% and 6% PSC powder
recorded 5.34 g/ 100 g and 5.52 g/ 100 g total dietary fibre (TDF),
respectively and significantly higher (p≤0.05) than control biscuit
(4.84 g/ 100 g). Biscuits formulated with 4% and 6% PSC powder
had significantly higher β-glucan concentration at 0.72 and 0.79 g/ 100 g
than control biscuit (0.66 g/ 100 g). In the sensory evaluation, biscuits
incorporated with 2% PSC powder had the highest scores for
all sensory attributes except for crispiness and flavor. Butter biscuit
containing 4% PSC powder had score values of 5.5 and 4.5 for crispiness
and flavor, respectively. The present study suggested that incorporation of PSC powder
up to 4% to replace wheat flour improved crispiness and flavour, increased
concentration of protein, dietary fibre and β-glucan but did not affect
the fat content of butter biscuit.
Keywords: Butter biscuit; nutrient composition; oyster mushroom (Pleurotus sajor-caju PSC);
sensory evaluation
ABSTRAK
Komposisi nutrien dan kajian berkaitan penilaian
sensori biskut mentega yang ditambah dengan cendawan tiram kelabu (Pleurotus sajor-caju, PSC)
pada peratusan berbeza telah dikaji. Biskut mentega telah
diformulasikan dengan serbuk PSC pada peratusan 0, 2, 4 atau
6% bagi menggantikan sebahagian tepung gandum. Keputusan kajian
mendapati biskut cendawan yang diformulasikan dengan 6% serbuk PSC merekodkan
kandungan protein yang paling tinggi dan signifikan (p≤0.05) iaitu 6.94% berbanding dengan kawalan
(6.50%). Sementara itu, penambahan PSC pada
paras 2% dalam biskut tidak mempengaruhi kandungan lemak (20.71%) berbanding
dengan biskut kawalan (20.52%). Kedua-dua biskut yang mengandungi 4% dan
6% serbuk PSC merekodkan 5.34 g/ 100 g dan
5.52 g/ 100 g serat diet jumlah (TDF) dan signifikan (p≤0.05)
berbanding biskut kawalan (4.84 g/ 100 g). Biskut yang diformulasikan dengan 4%
dan 6% serbuk PSC mengandungi β-glukan yang tinggi dan signifikan
iaitu sebanyak 0.72 dan 0.79 g/ 100 g berbanding dengan biskut kawalan (0.66 g/
100 g). Penilaian sensori menunjukkan biskut yang ditambah
dengan 2% PSC diberi skor yang tertinggi bagi semua atribut kecuali
kerangupan dan perisa. Biskut mentega yang mengandungi 4% serbuk PSC merekodkan
skor kerangupan dan perisa yang paling tinggi iaitu masing-masing 5.5 dan 4.5.
Kajian ini menunjukkan penambahan serbuk PSC sehingga 4% bagi
menggantikan sebahagian tepung gandum dapat memperbaiki kerangupan dan perisa
atribut sensori, meningkatkan kandungan protein, serat diet dan β-glukan
tetapi tidak mempengaruhi kandungan lemak biskut tersebut.
Kata kunci: Biskut mentega;
cendawan tiram (Pleurotus sajor-caju PSC); komposisi makanan; penilaian sensori
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*Pengarang
surat-menyurat; email: wrosli@kck.usm.my