In Vitro Release Study of Freeze-Dried and Oven-Dried Microencapsulated Kenaf Seed Oil
- Author:
Hue Wan Ling
;
Nyam Kar Lin
- Publication Type:Journal Article
- Keywords:
Fibre, food supplementation, health drink powder, mushroom, protein, soy flour
- From:
Malaysian Journal of Nutrition
2017;23(1):139-149
- CountryMalaysia
- Language:English
-
Abstract:
Protein malnutrition is a major concern in Bangladesh where there is a high
dependence on cereal-based diets. Use of protein-calorie sources of plants like soybean and
mushroom as a dietary supplement may provide a solution. This study was designed to
formulate a high protein and fibre enriched soy-mushroom health drink powder, and to
compare its nutritional contents with locally available health drink powders. Methods:
Soy-mushroom health drink powder was developed mainly from soy flour, mushroom,
germinated wheat flour, malt extract and milk powder. Three locally available health drink
powders were randomly selected. Proximate and microbiological analyses and sensory
evaluation were undertaken by standard methods. Data were analysed using Statistical
Package for the Social Sciences (SPSS). Results: The moisture, ash, protein, fat, fibre,
carbohydrate and energy contents of the developed soy-mushroom health drink powder
ranged from 3.04-3.96%, 3.23-7.4%, 8.98-21.37%, 1.10-10.13%, 0.04%-1.50%, 59.93-81.58%
and 363.54-416.40 kcal/100g, respectively. The soy-mushroom product had the highest
content of protein, fibre, energy and the lowest content of carbohydrate compared to the
other health drink powders. Based on sensory analysis, the soy-mushroom product showed
high acceptability. Microbiological assessment showed the shelf life of this product to be
one year. Conclusion: The soy-mushroom health drink powder was nutritionally superior
to locally available health drink powders and could serve as a nutritional supplement.
- Full text:P020170515534976818195.pdf
