Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
The snacks are popular among consumers and available in various flavours. However, these snacks are usually high in calories, salt and sugar thus may affect health if consumed frequently. Plant-based food mushroom are low in calories thus it can be a good alternative to create a healthy snack. Awa...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2020
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/85236/13/85236%20program%20schedule.pdf http://irep.iium.edu.my/85236/14/85236%20poster%20and%20abstract.pdf http://irep.iium.edu.my/85236/ https://www.nsmconference.org.my/scientific-posters/group-e/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The snacks are popular among consumers and available in various flavours. However, these snacks are
usually high in calories, salt and sugar thus may affect health if consumed frequently. Plant-based food
mushroom are low in calories thus it can be a good alternative to create a healthy snack. Awareness
about consumer’s demand and acceptability are important for food developers in developing new food
product hence, in this study the acceptability of mushroom marinated with herbs and spices chips was
assessed through sensory evaluation of the new crackers from mushrooms mixed with various
formulation of herbs and spices among the students of International Islamic University Malaysia (IIUM)
Kuantan Campus. In this study, volvariella volvacea or also known as paddy straw mushroom is used.
Sensory attributes that has been test in this study was appearance, aroma, taste, crispiness and overall
acceptance. The acceptability was measured using 9-points hedonic scale and total of 35 panellists
were used in this study and preparation of mushroom crackers was conducted in the Kitchen of
Department of Nutrition Sciences (DNS), Kulliyyah of Allied Health Sciences, IIUM Kuantan. Out of 5
criteria, only crispiness shows significance difference (p<0.05) where formulation 3 of mushroom
crackers has the highest crispiness level compared to other formulations. The result also shows that
the mushroom crackers are equally acceptable for the panellists in terms of appearance, aroma, taste
and overall acceptance. In conclusion, formulation 1 (without garlic) and 5 (without turmeric) are the
least acceptable to the panellist while formulation 3 (without ginger) has the highest acceptability among
the panellist. |
|---|