Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/4619
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Saw W.X. | en_US |
dc.contributor.author | Saidan, N.H. | en_US |
dc.date.accessioned | 2023-04-11T08:26:04Z | - |
dc.date.available | 2023-04-11T08:26:04Z | - |
dc.date.issued | 2022 | - |
dc.identifier.isbn | 978-073544193-4 | - |
dc.identifier.issn | 0094243X | - |
dc.identifier.uri | http://hdl.handle.net/123456789/4619 | - |
dc.description | Scopus | en_US |
dc.description.abstract | This project focuses on the nutrition analysis of the straw mushroom (Volvariella volvacea) flour ingredient in making gluten-free bread. Method of analysis includes proximate analysis following AOAC standard. Physical analysis on the characteristic of both types of bread, gluten-free bread and wheat bread, were conducted using a texture analyser and Minolta Colorimeter. The findings indicate that mushroom flour consists of the highest protein content (28.75%), fibre content (6.84%), ash content (6.03%) and moisture content (19.16%) among the gluten-free flour, wheat flour and cornflour. The mushroom flour also contains the lowest fat content (1.34%) and carbohydrate (37.96%) compared to wheat flour (2.30% and 69.54%), respectively. Mushroom flour powder has increased the gluten-free bread's protein (5.78% to 9.15%), fibre (0.95% to 1.60%), ash (4.95% to 5.09%), and lower the fat content (7.74% to 7.34%). With the mushroom flour powder, gluten-free bread can achieve the nutrition content as wheat bread by increasing its protein (9.15%), fibre (1.60%), ash (5.09%) and carbohydrate (45.11%) in gluten-free bread compared to wheat bread which contains protein (9.19%), fibre (0.92%), ash (2.73%) and carbohydrate (44.63%). The fat content (7.34%) and moisture content (31.70%) of gluten-free bread are lesser than the wheat bread (8.98% and 33.56%) when mushroom flour powder is supplemented in both types of bread. The hardness of the gluten-free bread was reduced (1154.33 g to 930.67 g) and mimic the similar texture of wheat bread in terms of cohesiveness (0.64%) and springiness (0.44%) after the addition of mushroom flour. Along with the result obtained, mushroom flour powder is applicable in the product development sector to explore a new market of gluten-free products. The new ingredient flour is beneficial for those with gluten intolerance, whereby they can consume this gluten-free bread supplemented with mushroom flour to gain the same level of nutrition as wheat bread. | en_US |
dc.description.sponsorship | Universiti Malaysia Kelantan | en_US |
dc.language.iso | en | en_US |
dc.publisher | American Institute of Physics Inc. | en_US |
dc.subject | straw mushroom | en_US |
dc.subject | Volvariella volvacea | en_US |
dc.subject | mushroom flour | en_US |
dc.title | Effect of straw mushroom (Volvariella volvacea) flour supplemented in gluten-free bread | en_US |
dc.type | International | en_US |
dc.relation.conference | AIP Conference Proceedings | en_US |
dc.identifier.doi | 10.1063/5.0078714 | - |
dc.description.funding | R/STA/A0700/01592A/004/2021/00932 | en_US |
dc.volume | 2454 | en_US |
dc.relation.seminar | 2021 International Conference on Bioengineering and Technology, IConBET2021 | en_US |
dc.description.articleno | 020014 | en_US |
dc.date.seminarstartdate | 2022-05-24 | - |
dc.date.seminarenddate | 2022-05-25 | - |
dc.description.placeofseminar | Kelantan, Virtual | en_US |
dc.description.type | Indexed Proceedings | en_US |
dc.contributor.correspondingauthor | hafizoh.s@umk.edu.my | en_US |
item.languageiso639-1 | en | - |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
item.openairetype | International | - |
crisitem.author.dept | University Malaysia Kelantan, Malaysia | - |
Appears in Collections: | Faculty of Agro - Based Industry - Proceedings |
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