Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products

The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flour in baked product formulations. The nutrient content and sensory properties of rice-porridge and unleavened bread (paratha) incorporated with various levels of PSC powder were studied. These food items were formulated with either 0%, 2%, 4% or 6% of PSC powder. Results show PSC powder recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers gave higher score to both rice-porridge and paratha bread containing 2-4% PSC compared to those that are not added with PSC powder. The paratha containing 4% PSC powder can be formulated with the intention in improving overall acceptability of paratha bread. Meanwhile, for rice-porridge, consumers prefer the formulated product added with 4% PSC powder. In conclusion, the addition of PSC powder to partially wheat flour can be recommended for the purpose of enhancing nutritional composition and maintaining the acceptability of carbohydrate-based products

1-(1,3-Benzothia­zol-2-yl)-3-(4-chloro­benzo­yl)thio­urea

The title compound, C15H10ClN3OS2, adopts a cis–trans configuration across the thio­urea C—N bonds with respect to the positions of the benzothia­zole and 4-chloro­benzoyl groups relative to thiono S atom. An intra­molecular N—H⋯O hydrogen bond is present. In the crystal structure, mol­ecules are linked by a weak inter­molecular N—H⋯S hydrogen bond, forming centrosymmetric dimers

The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty

The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other hand, poultry patty added with 50% ground PSC shows the highest concentration of total dietary fibre (TDF) of 4.90 g/100g compared to poultry patty containing 25% of mushroom (3.40 g/100g) and to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties

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)

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 showrd 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.|| 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

The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products

Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroom-based RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance

Reversible splenial lesion syndrome in neuroleptic malignant syndrome.

Background: Reversible focal lesions in the splenium of the corpus callosum (SCC) or reversible splenial lesion syndrome are rare and little is known about their pathophysiology. Case summary: The authors describe a case of a 65-year-old female who presented with fever, abnormal behaviour and mild hypernatremia. She was on neuropsychiatric treatment for bipolar disorder but denied any history of seizure. After an extensive workout to exclude infection, a clinical diagnosis of neuroleptic malignant syndrome (NMS) was made. Initial magnetic resonance imaging (MRI) of the brain showed a lesion in the SCC characterized by high-signal intensity on T2-weighted and FLAIR sequences with reduced signal intensity on T1-weighted sequence. Diffuse weighted imaging (DWI) showed restricted diffusion. There was no enhancement following Gadolinium administration. The follow-up MRI 8 weeks later showed complete resolution of the SCC lesion. Conclusion: While the pathophysiology of reversible SCC lesions is still unclear, this case highlights the need to consider NMS in the differential diagnosis of reversible splenial lesion of the corpus callosum

Waste management: a qualitative study exploring the perception of food waste management among the community of Pasir Mas

The purpose of this paper is to examine the 2014 post-flood waste management in affected area. For this purpose, Pasir Mas in Kelantan was chosen as the sample area and interviews were conducted with the residents. The interviews aim to gather information about post-flood waste produced,sources of the waste, actions taken by the residents and related authorities bodies to clear the waste, impact of the waste on their living surroundings and health, and assistance needed to manage the waste. A total of 39 respondents consisted of 20 men and 19 women were selected at random for focus group discussion. These respondents represent persons of age 25 years old and above, local and whose living quarters have been affected by the flood. The large volume of mud left by the flood has been identified by the participants as the main source of the post-flood waste. In addition, good cooperation between government agencies and the residents is important to speed up the waste clearing works.However, residents are in much needed support, awareness and education about the impact of long due waste clearing on their health and living environment

Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega)

Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter biscuit formulated with 6% PSC powder significantly (p≤ 0.05) recorded the highest protein content (6.94%) as compared with control (6.50%). Meanwhile, the addition of 2% PSC powder in biscuit does not affect the fat content (20.71%) compared with control (20.52%). Both biscuits containing 4% and 6% PSC powder recorded 5.34 g/ 100 g and 5.52 g/ 100 g total dietary fibre (TDF), respectively and significantly higher (p≤0.05) than control biscuit (4.84 g/ 100 g). Biscuits formulated with 4% and 6% PSC powder had significantly higher β-glucan concentration at 0.72 and 0.79 g/ 100 g than control biscuit (0.66 g/ 100 g). In the sensory evaluation, biscuits incorporated with 2% PSC powder had the highest scores for all sensory attributes except for crispiness and flavor. Butter biscuit containing 4% PSC powder had score values of 5.5 and 4.5 for crispiness and flavor, respectively. The present study suggested that incorporation of PSC powder up to 4% to replace wheat flour improved crispiness and flavour, increased concentration of protein, dietary fibre and β-glucan but did not affect the fat content of butter biscuit. || Komposisi nutrien dan kajian berkaitan penilaian sensori biskut mentega yang ditambah dengan cendawan tiram kelabu (Pleurotus sajor-caju, PSC) pada peratusan berbeza telah dikaji. Biskut mentega telah diformulasikan dengan serbuk PSC pada peratusan 0, 2, 4 atau 6% bagi menggantikan sebahagian tepung gandum. Keputusan kajian mendapati biskut cendawan yang diformulasikan dengan 6% serbuk PSC merekodkan kandungan protein yang paling tinggi dan signifikan (p≤0.05) iaitu 6.94% berbanding dengan kawalan (6.50%). Sementara itu, penambahan PSC pada paras 2% dalam biskut tidak mempengaruhi kandungan lemak (20.71%) berbanding dengan biskut kawalan (20.52%). Kedua-dua biskut yang mengandungi 4% dan 6% serbuk PSC merekodkan 5.34 g/ 100 g dan 5.52 g/ 100 g serat diet jumlah (TDF) dan signifikan (p≤0.05) berbanding biskut kawalan (4.84 g/ 100 g). Biskut yang diformulasikan dengan 4% dan 6% serbuk PSC mengandungi β-glukan yang tinggi dan signifikan iaitu sebanyak 0.72 dan 0.79 g/ 100 g berbanding dengan biskut kawalan (0.66 g/ 100 g). Penilaian sensori menunjukkan biskut yang ditambah dengan 2% PSC diberi skor yang tertinggi bagi semua atribut kecuali kerangupan dan perisa. Biskut mentega yang mengandungi 4% serbuk PSC merekodkan skor kerangupan dan perisa yang paling tinggi iaitu masing-masing 5.5 dan 4.5. Kajian ini menunjukkan penambahan serbuk PSC sehingga 4% bagi menggantikan sebahagian tepung gandum dapat memperbaiki kerangupan dan perisa atribut sensori, meningkatkan kandungan protein, serat diet dan β-glukan tetapi tidak mempengaruhi kandungan lemak biskut tersebut

Waste management: a qualitative study exploring the perception of flood waste management among the community of Pasir Mas

The purpose of this paper is to examine the 2014 post-flood waste management in affected area. For this purpose, Pasir Mas in Kelantan was chosen as the sample area and interviews were conducted with the residents. The interviews aim to gather information about post-flood waste produced, sources of the waste, actions taken by the residents and related authorities bodies to clear the waste, impact of the waste on their living surroundings and health, and assistance needed to manage the waste. A total of 39 respondents consisted of 20 men and 19 women were selected at random for focus group discussion. These respondents represent persons of age 25 years old and above, local and whose living quarters have been affected by the flood. The large volume of mud left by the flood has been identified by the participants as the main source of the post-flood waste. In addition, good cooperation between government agencies and the residents is important to speed up the waste clearing works. However, residents are in much needed support, awareness and education about the impact of long due waste clearing on their health and living environment

Robustness metrics for optical networks

Telecommunication networks are vulnerable towards single or simultaneous nodes/links failures, which may lead to the disruption of network areas. The failures may cause performance degradation, reduced quality of services, reduced nodes/links survivability, stability, and reliability. Therefore, it is important to measure and enhance the network robustness, via the use of robustness metrics. This paper gives an overview of several robustness metrics that are commonly used for optical networks, from the structural, centrality and functional perspectives