Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties

• Main Authors: Ng, S. H, Wan Amir Nizam, W.A., Wan Rosli, W. I.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/38403/1/Sze_Han_IFRJ_PSC_Cinnamon_Biscuit_2017.pdf; http://eprints.usm.my/38403/; http://www.ifrj.upm.edu.my/24%20(06)%202017/(23).pdf
• Institution: Universiti Sains Malaysia

Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushroo...