Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method
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 mix...
Saved in:
Main Authors: | , |
---|---|
Format: | Conference or Workshop Item |
Language: | English English |
Published: |
2020
|
Subjects: | |
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/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.iium.irep.85241 |
---|---|
record_format |
dspace |
spelling |
my.iium.irep.852412020-12-03T01:39:12Z http://irep.iium.edu.my/85241/ Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method Wahid, Nur Raihana Khattak, Muhammad Muzaffar Ali Khan TX341 Nutrition. Foods and food supply 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. 2020 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/85241/13/NSM%20Conference%202020%20schedule.pdf application/pdf en http://irep.iium.edu.my/85241/14/85241%20poster%20and%20abstract.pdf Wahid, Nur Raihana and Khattak, Muhammad Muzaffar Ali Khan (2020) Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method. In: Nutrition Society of Malaysia 35th Scientific Conference, 24th-25th November 2020, Kuala Lumpur. (Unpublished) https://www.nsmconference.org.my/scientific-posters/group-e/ |
institution |
Universiti Islam Antarabangsa Malaysia |
building |
IIUM Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
International Islamic University Malaysia |
content_source |
IIUM Repository (IREP) |
url_provider |
http://irep.iium.edu.my/ |
language |
English English |
topic |
TX341 Nutrition. Foods and food supply |
spellingShingle |
TX341 Nutrition. Foods and food supply Wahid, Nur Raihana Khattak, Muhammad Muzaffar Ali Khan Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method |
description |
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. |
format |
Conference or Workshop Item |
author |
Wahid, Nur Raihana Khattak, Muhammad Muzaffar Ali Khan |
author_facet |
Wahid, Nur Raihana Khattak, Muhammad Muzaffar Ali Khan |
author_sort |
Wahid, Nur Raihana |
title |
Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method |
title_short |
Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method |
title_full |
Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method |
title_fullStr |
Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method |
title_full_unstemmed |
Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method |
title_sort |
sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method |
publishDate |
2020 |
url |
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/ |
_version_ |
1685578554451951616 |
score |
13.18916 |