Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Wan-Mohtar WAAQI 1 , Halim-Lim SA 2 , Kamarudin NZ 2 , Rukayadi Y 3 , Abd Rahim MH 3 , Jamaludin AA 4 Show all authors , Ilham Z 5

Affiliations 

  • 1 Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603, Malaysia
  • 2 Department of Food Technology, Faculty Food Science and Technology, University Putra Malaysia, Serdang, 43400, Malaysia
  • 3 Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Kuala Lumpur, 43400, Malaysia
  • 4 Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603, Malaysia
  • 5 Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Faculty of Science, University of Malaya, Serdang, 50603, Malaysia
J Food Sci, 2020 Oct;85(10):3124-3133.
PMID: 32860235 DOI: 10.1111/1750-3841.15402

Abstract

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

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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