Herbs. Spices and mushroom chips cooked with microwave and its sensory evaluation

Wan Hanapi, Jamilah and Khattak, Muhammad Muzaffar Ali Khan (2020) Herbs. Spices and mushroom chips cooked with microwave and its sensory evaluation. International Journal of Allied Health Sciences (IJAHS), 4 (3). pp. 1547-1552. E-ISSN 2600-8491

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Abstract

Introduction:The purpose of this paper was to develop a snack from mushroom which is mushroom chips that was marinatedwith herbs and spices for the IIUM students and to test its acceptability. Methods:Six formulations were prepared for sensory evaluation assessed by 34 untrained panellist consisted of IIUM Kuantan Students. Fivesensory criteriathat were tested in sensory evaluation include appearance, crispiness, taste, aroma and overall acceptance by using 9 points hedonic scale in orderto test the Mushroom chips acceptability. All the collected data were analyzedusing descriptive analysis, simple ANOVAand Post Hock test and the difference mean was regarded significant at 95 confidence intervals. Results:Out of the 5 criteria, only crispiness shows significance difference (P<0.05) where formulation 3 of mushroom chips was having the highest crispiness level compared to other formulations. The result also shows that the mushroom chips is equally acceptable to thepanellists in terms of appearance, aroma, taste and overall acceptanceConclusions:Formulation 1 (without garlic) and 5 (without turmeric) showed the least acceptability out of 6 formulations. Formulation 3 (without ginger) has the highest acceptability among the panellist.

Item Type:	Article (Journal)
Subjects:	R Medicine > RM Therapeutics. Pharmacology > RM216 Diet Therapy. Clinical Nutrition T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences
Depositing User:	Dr Muhammad Muzaffar Ali Khan Khattak
Date Deposited:	04 May 2021 12:52
Last Modified:	04 May 2021 12:52
URI:	http://irep.iium.edu.my/id/eprint/89596

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