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Sains Malaysiana 42(7)(2013): 937–941
Effect of Different Drying Techniques on the
Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju)
(Kesan Teknik Pengeringan Berbeza terhadap Nilai Pemakanan Cendawan Tiram (Pleurotus sajor-caju)
M.S. Aishah & W.I. Wan Rosli*
Nutrition Programme, School of
Health Sciences, Universiti Sains Malaysia
16150 Kubang Kerian,
Kelantan
Diserahkan:
1 Disember 2011/Diterima: 2 Februari 2013
ABSTRACT
Mushrooms are basically fungi, which have fleshy and spore-bearing
fruiting body. This family of fungi literally has thousands of varieties of
mushroom throughout the world. Oyster mushrooms are uniquely distinctive and
they do look like oysters. Drying these mushroom confer a stabilizing property
to it and then can be stored for a longer period. The nutritional values of the
dried oyster mushroom with different drying techniques were thus determined.
There were three different drying techniques used. These include low heat air
blow (LHAB, AnjaadTM), sun drying (SD) and gas laboratory
oven (LO) drying. All three samples were analyzed for beta-glucan content, water activity, colour, proximate analysis
and dietary fibre concentration. The result showed
that LHAB method confers the lowest water activity compared with the other two
drying methods. It also has the lowest colour measurement for brightness. Mushroom samples dried by LHAB techniques contain
the highest concentration of both fat and carbohydrate compared with the other
two methods. Besides, SD method confers the highest beta-glucan content. On the other hand, dietary fibres observed
in LO dried samples contain the highest fibre content
among the three drying treatments. In conclusion, LHAB method is recommended in
reducing water activity and increasing proximate contents while both SD and LO
are good in preserving beta-glucan and dietary fibre contents, respectively.
Keywords: Drying techniques; nutritional value; oyster mushroom
ABSTRAK
Cendawan adalah sejenis kulat yang mempunyai isi dan struktur badan yang mengandungi spora. Keluarga kulat ini dikenali mempunyai ribuan jenis varieti kulat di seluruh dunia. Cendawan tiram adalah sangat unik dan berbentuk seperti tiram. Pengeringan cendawan jenis ini akan membantu menstabilkan sifatnya supaya ia dapat disimpan dalam tempoh masa yang lama. Nilai pemakanan cendawan tiram yang dikeringkan menggunakan proses pengeringan yang berbeza telah ditentukan. Sebanyak 3 jenis teknik pengeringan telah digunakan. Teknik ini termasuklah suhu rendah berhembusan angin (LHAB) (AnjaadTM), matahari (SD) dan ketuhar makmal (LO). Semua 3 sampel telah dianalisis untuk penentuan kandungan beta-glucan, aktiviti air (aw), warna, analisis proksimat dan kandungan serabut diet. Keputusan kajian mendapati teknik LHAB menunjukkan nilai aw paling rendah berbanding 2 teknik pengeringan yang lain. Teknik LHAB juga memberi nilai warna yang terendah untuk keamatan kecerahan. Sampel cendawan yang dikeringkan menggunakan teknik LHAB mengandungi kandungan lemak dan karbohidrat paling tinggi berbanding dengan teknik pengeringan yang lain. Selain daripada itu, kaedah SD mengekalkan nilai kandungan beta-glucan yang paling tinggi. Dalam aspek yang lain, sampel yang dikeringkan dalam LO mengandungi nilai serabut diet yang paling tinggi berbanding teknik pengeringan lain. Secara ringkas, teknik LHAB disarankan untuk memperoleh nilai aw yang rendah dan kandungan proksimat yang tinggi manakala kedua-dua teknik SD dan LO masing-masing dapat mengekalkan kandungan beta-glucan dan serabut diet.
Kata kunci: Cendawan tiram; nilai pemakanan; teknik pengeringan
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*Pengarang untuk surat-menyurat; email: rosliishak@gmail.com
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