Effect of Pleurotus sajor-caju addition on proximate compositions, total dietary fibre and acceptance of herbal seasoning stored at 0 and 6 months


S. Saiful Bahri, W.l. Wan Rosli and M. Kasmah

Convenience food is highly demanded in the current market. The purpose of the present study is to investigate the effect of Pleurotus sajor-caju (PSC) powder addition on proximate composition, total dietary fibre (TDF) and sensory acceptability of herbal seasoning (HS) stored at 0 and 6 months. A total of six formulations with different percentage of PSC powder at 0, 20, 40, 60, 80 and 100% were used. The addition of different percentage of PSC powder showed an increment in moisture, ash and protein content, while the fat content and carbohydrate were decreased during 0 month of storage. Addition of PSC powder resulted in significant higher (p <0.05) TDF content (15.0 – 23.0%) in 0 month. However, the content of TDF was reduced at 6 months (8.0 – 15.3%). The sensorial panels prefer HS formulated with PSC powder in enhancement of colour and viscosities attributes of the products for 0 month. However, after storage for 6 months, aroma and colour acceptance influenced the acceptability of HS. In brief, HS formulated with more than 80% PSC powder is recommended, since it has significant nutritional values and palatably accepted by sensorial panellists throughout the shelf life study conducted.

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