Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices

WH, Jamilah and Khattak, Muhammad Muzaffar Ali Khan (2020) Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices. In: Nutrition Society of Malaysia 35th Scientific Conference, 24th-25th November 2020, Kuala Lumpur. (Unpublished)

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Abstract

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.

Item Type:	Conference or Workshop Item (Poster)
Additional Information:	5145/85236 Webinar Online Platform
Uncontrolled Keywords:	Preparation, sensory evaluation, microwaved mushroom cracker, herbs and spices
Subjects:	T Technology > TX Home economics 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 Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Dr Muhammad Muzaffar Ali Khan Khattak
Date Deposited:	02 Dec 2020 12:27
Last Modified:	02 Dec 2020 12:28
URI:	http://irep.iium.edu.my/id/eprint/85236

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