Mushroom-based food products: concept research, formulation, and dissemination
2018
Manaois, R.V. | Abilgos-Ramos, R.G. | Ballesteros, J.F. | Morales, A.V. | Labargan, E.S.A.
Mushroom production is an important component of the agricultural crop diversification program called Palayamanam Plus, which is advocated by the Philippine Rice Research Institute. A series of market study and product development activities were conducted to promote the cultivation and utilization of mushrooms as a source of nutrition and alternative and sustainable livelihood. The market mushroom study was conducted to explore and determine attitudes toward mushroom and mushroom-based product concepts among consumers in various Palayamanan sites in Central Luzon (n=282). Results of the market study revealed a high acceptability of mushroom (97.5%) palatability (73.1%) and healthfulness (24.8%) as top reasons. It also showed the respondents on mushroom-based products such as coffee/tea, cookies, crackers/chips, and bread. In the product development activity, oyster mushroom (Pleurotus ostreatus) a milky mushroom (Calocybe indicd) were evaluated in different food preparations. This was done through laboratory testing and cooking competitions participated in by students, 4-H Club members, mothers, and recipient of the Pantawid Pamilyang Pilipino Program (4Ps). From the product development activities, 46 mushroom recipes were collected, compiled, screened, and verified. The final 37 recipes were compiled into a recipe book for dissemination to target beneficiaries and the general public. Further dissemination of the health benefits of mushroom and food preparation based on the prepared recipes was done through lectures and trainings.
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