merged

Effect of Different Ratio of Wheat Flour to Oyster Mushroom (Pleurotus
sajor-caju) Powder on the Physicochemical Properties, Sensory Acceptability,
and Microbial Study of Bread
Lee Pei Kee
Supervisor: Dr. Faridah binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Nutritional value of bread can be improved by incorporating wheat flour with oyster
mushroom (Pleurotus sajor-caju). The objective of this study is to determine the effect
of incorporating PSC oyster mushroom powder to wheat flour on physicochemical
properties, sensory acceptability, and microbial study of bread. PSC oyster mushroom
will first be milled and freeze dried to produce oyster mushroom powder (OMP). There
will be 5 different ratios of wheat flour to OMP level (100:0; 95:5; 90:10; 85:25; 80:20)
for bread production. Incorporation of OMP is expected to reduce loaf volume, specific
volume and cellular structure of bread. Meanwhile, degree of firmness and color of bread
are expected to increase. For proximate analysis, increasing of the OMP level will increase
the protein and fiber content of bread. Bread with 20% OMP is expected to have a
longest shelf life. For overall acceptability, 10% OMP bread is expected to have highest
mean score among the bread formulations.
1171 | UMT UNDERGRADUATE RESEARCH DAY