Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty.
antioxidant
food security
food waste reduction
functional food
oyster mushroom
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
received:
14
05
2020
revised:
13
07
2020
accepted:
14
07
2020
pubmed:
30
8
2020
medline:
29
12
2020
entrez:
30
8
2020
Statut:
ppublish
Résumé
In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P < 0.05) influenced the hardness, cohesiveness, springiness, and chewiness of the patties. However, only the hardness and chewiness increased proportionally with the increase FBBF in concentration. Notably, 60 panellists considered that 10% FBBF-chicken patty sensory attributes, including lightness, redness, and yellowness, is acceptable to consumers. This information could be used to market any type of commercial mushroom farm waste as alternative food products. PRACTICAL APPLICATION: This study shows that unused harvested mushroom waste from a local farm can be used to make an antioxidative chicken patty that is acceptable to consumer panellists. The converted mushroom waste into flour suggests that smaller particles and citric acid pretreatment can increase its nutritional value. This information can be used for waste conversion into new product development from any type of mushroom farm.
Identifiants
pubmed: 32860235
doi: 10.1111/1750-3841.15402
doi:
Substances chimiques
Food Additives
0
Phenols
0
Waste Products
0
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3124-3133Subventions
Organisme : Ministry of Higher Education Malaysia
ID : FRGS/1/2018/TK03/UPM/02/7
Organisme : Universiti Putra Malaysia
ID : FRGS/1/2018/TK03/UPM/02/7
Organisme : Institut Pengurusan dan Pemantauan Penyelidikan, Universiti Malaya
ID : ST002-
Organisme : Institut Pengurusan dan Pemantauan Penyelidikan, Universiti Malaya
ID : 2020
Informations de copyright
© 2020 Institute of Food Technologists®.
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