Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method

• Main Authors: Wahid, Nur Raihana, Khattak, Muhammad Muzaffar Ali Khan
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2020
• Subjects: TX341 Nutrition. Foods and food supply
• Online Access: http://irep.iium.edu.my/85241/13/NSM%20Conference%202020%20schedule.pdf; http://irep.iium.edu.my/85241/14/85241%20poster%20and%20abstract.pdf; http://irep.iium.edu.my/85241/; https://www.nsmconference.org.my/scientific-posters/group-e/

The intake of snacks such as crisps, biscuits, cakes, and sweet pastries is increasing among university students. These snacks usually contain high calories but low in nutrients. The objective of this research was to developed acceptable and healthy crackers made of rice straw mushroom that is mixed with herbs and spices in a variety of formulations by a pan-frying method. The crackers were made up using mushrooms, herbs, and spices that showed to provide health benefits such as anti-diabetic, antiinflammatory, anti-oxidant, anti-hyperlipidemia, and anti-hypertensive. Pan-frying was chosen as the cooking method as it provides a better quality of fried food that uses a thin layer of oil while remaining the fried food properties. Six formulations which consist of different mixture of herbs and spices which are cinnamon, garlic, onion, ginger, holy basil, and turmeric were subjected to sensory evaluation by 35 untrained panelists that consist of university students from International Islamic University Malaysia, Kuantan. The sensory evaluation involved 5 parameters which were appearance, odor, taste, texture, and overall acceptance that conducted using the 9-point hedonic scales. Analysis of variance (ANOVA) and the Tukey post-hoc test was used to determine the significant mean difference in the sensory attributes among the formulations at a 95% confidence interval (p<0.05). The statistical analysis showed that there were no significant differences (p>0.05) in terms of appearance and odor while significantly differences (p<0.05) in the texture, taste, and overall acceptance attributes. The result of the study showed that formulation 6 without the presence of turmeric is the most acceptable crackers due to its odor, taste, texture, and overall acceptance modalities.