Product development of mushroom beverage with high β-glucan content from local mushrooms
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Abstract
Mushrooms are fungi with a high nutritional value. β-Glucan is an interesting functional component of mushrooms. This compound is showed powerful medicinal properties. The local edible mushrooms with high β-glucan content was reported. Result showed that fifteen species of native mushroom were analyzed for their β-glucan content. It was found that the highest β-glucan content was exhibited in Schizophyllum commune Fr. (39.08 ± 5.82 %w/w). However, there was only a non-significant difference (p ≤ 0.05) from Pleurotus ostreatus (Fr.) Kummer and Pleurotus sajor-caju (Fr.) Sing (37.01 ± 1.35 and 34.02 ± 3.06 %w/w, respectively). These species were chosen to demonstrate product development of high β-glucan content in mushroom drink. Results found that treatment 1 (S. commune Fr: P. ostreatus (Fr.) Kummer: P. sajor-caju (Fr.) Sing) showed the highest significance (p ≤ 0.05) of β-glucan content. It is strongly suggested that the levels of phenolic compounds, β-glucan content and radical scavenging antioxidant activity depended on the amount of S. commune Fr. It concluded that S. commune Fr. could be expressed as a potential medicinal mushroom drink. Furthermore, this investigation provides a guideline for the selection of native mushrooms to develop a new functional drink in the future.
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