Development of mushroom cookies processing and acceptability testing
2005
Chomdao Sikkhamondhol(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Pailin Phoopat(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Janpen Saksitpitak(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Jaroowan Siripanporn(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development)
Four types mushroom were used to improve results showed that Jews black ear mushroom provided better characteristic of dried mushroom cookies than those of Hungarian, Straw and Puethan mushroom. The amount of protein added was calculated by using Turbo LP program. Factorial design was used to determine the suitable time for the response Surface Methodology. The developed cookies compose of margarine, red sugar, all purpose flour, bean milk (free sugar), Jews ear mushroom powder, white sesame seeds, oat, baking soda, cream butter milk flavor, brown color, and salt in the percentage of 18.21, 20.24, 20.24, 25.30, 5.06, 2.02, 7.59, 0.30, 0.67, 0.16 and 0.16 respectively. The cookies were brownish (L*a*b* 57.07 15.50 12.19) with 0.48 water activity, 2,143 grams of the shear-pressure, the moisture content, ash, protein, fat, carbohydrate, fiber were 1.2, 2.66, 7.30, 24.25, 62.85, 2.24 percent and energy 498.85 Kcal, respectively. None of bacteria, yeast and mold was found. Consumer test showed the preference at moderate and higher.
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