Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers
The objective of this study was to determine the effect of different ratios of powder prepared from oyster mushroom to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers. Four recipes for crackers were formulated with varying ratios of oyster mushr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/12302/1/46_01_09.pdf |
| _version_ | 1796931652743593984 |
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| author | Faridah Yahya, Noor Nadzirah Mat Yusof, Chan, Kai Chen |
| author_facet | Faridah Yahya, Noor Nadzirah Mat Yusof, Chan, Kai Chen |
| author_sort | Faridah Yahya, |
| collection | UKM |
| description | The objective of this study was to determine the effect of different ratios of powder prepared from oyster mushroom to
tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers. Four recipes for crackers
were formulated with varying ratios of oyster mushroom powder to tapioca flour, i.e. 5:95; 10:90; 15:85 and 20:80. The
control sample comprised 100% tapioca flour. Sensory acceptability was performed using an affective test on a 7-point hedonic
scale. Fried mushroom crackers showed significant decreases (p<0.05) in the L* value, oil absorption and hardness, while
the b* value, linear expansion, ash and protein contents increased when the content of oyster mushroom powder was increased
in the crackers. Sensory acceptability of the crackers was significantly improved (p<0.05) with the addition of oyster mushroom
powder as compared with the control. Crackers made with 15% of oyster mushroom powder and 85% of tapioca flour gave
the highest mean score in all the evaluated sensory attributes; they were not significantly different (p>0.05) in these respects
from crackers containing 20% oyster mushroom powder. These results can be useful in the development of vegetarian fried
mushroom crackers that may serve as an alternative to crackers more commonly based on fish or other seafood. |
| first_indexed | 2024-03-06T04:21:09Z |
| format | Article |
| id | ukm.eprints-12302 |
| institution | Universiti Kebangsaan Malaysia |
| language | English |
| last_indexed | 2024-03-06T04:21:09Z |
| publishDate | 2017 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | dspace |
| spelling | ukm.eprints-123022018-11-16T11:36:44Z http://journalarticle.ukm.my/12302/ Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers Faridah Yahya, Noor Nadzirah Mat Yusof, Chan, Kai Chen The objective of this study was to determine the effect of different ratios of powder prepared from oyster mushroom to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers. Four recipes for crackers were formulated with varying ratios of oyster mushroom powder to tapioca flour, i.e. 5:95; 10:90; 15:85 and 20:80. The control sample comprised 100% tapioca flour. Sensory acceptability was performed using an affective test on a 7-point hedonic scale. Fried mushroom crackers showed significant decreases (p<0.05) in the L* value, oil absorption and hardness, while the b* value, linear expansion, ash and protein contents increased when the content of oyster mushroom powder was increased in the crackers. Sensory acceptability of the crackers was significantly improved (p<0.05) with the addition of oyster mushroom powder as compared with the control. Crackers made with 15% of oyster mushroom powder and 85% of tapioca flour gave the highest mean score in all the evaluated sensory attributes; they were not significantly different (p>0.05) in these respects from crackers containing 20% oyster mushroom powder. These results can be useful in the development of vegetarian fried mushroom crackers that may serve as an alternative to crackers more commonly based on fish or other seafood. Penerbit Universiti Kebangsaan Malaysia 2017-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12302/1/46_01_09.pdf Faridah Yahya, and Noor Nadzirah Mat Yusof, and Chan, Kai Chen (2017) Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers. Malaysian Applied Biology, 46 (1). pp. 57-62. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=623&catid=59:current-view&Itemid=56 |
| spellingShingle | Faridah Yahya, Noor Nadzirah Mat Yusof, Chan, Kai Chen Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers |
| title | Effect of varying ratios of oyster mushroom
powder to tapioca flour on the physicochemical
properties and sensory acceptability of
fried mushroom crackers |
| title_full | Effect of varying ratios of oyster mushroom
powder to tapioca flour on the physicochemical
properties and sensory acceptability of
fried mushroom crackers |
| title_fullStr | Effect of varying ratios of oyster mushroom
powder to tapioca flour on the physicochemical
properties and sensory acceptability of
fried mushroom crackers |
| title_full_unstemmed | Effect of varying ratios of oyster mushroom
powder to tapioca flour on the physicochemical
properties and sensory acceptability of
fried mushroom crackers |
| title_short | Effect of varying ratios of oyster mushroom
powder to tapioca flour on the physicochemical
properties and sensory acceptability of
fried mushroom crackers |
| title_sort | effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers |
| url | http://journalarticle.ukm.my/12302/1/46_01_09.pdf |
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