Quality Characteristics of Pleurotus sajor-caju Powder: Study on Nutritional Compositions, Functional Properties and Storage Stability (Ciri Kualiti Serbuk Pleurotus sajor-caju: Kajian terhadap Komposisi Zat Pemakanan, Sifat Berfungsi dan Kestabilan Penyimpanan)

• Main Authors: Ng, Sze Han, Wan Ahmad, Wan Amir Nizam, Wan Rosli, W. I.
• Format: Article
• Language: English
• Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2016
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture; TX341-641 Nutrition. Foods and food supply
• Online Access: http://eprints.usm.my/31470/1/SM_PSC_Sze_Han_45-11-1617-1623.pdf; http://eprints.usm.my/31470/; http://www.ukm.my/jsm/index.html
• Institution: Universiti Sains Malaysia

Pleurotus sajor-caju (PSC) is an oyster mushroom widely consumed in Asian countries and successfully cultivated in Malaysia. This study aimed to determine nutritional compositions, functional properties and storage stability of PSC powder based on storage temperature. Fresh PSC was dried using low h...