Effect of Hot-Air Drying Method on the Quality of Chili Paste from Kradang Mushroom (Lentinus polychrous Lev.)
DOI:
https://doi.org/10.14456/jare-mju.2026.17Keywords:
Kradang mushroom, chilli paste, drying, antioxidant activity, nutritional compositionAbstract
This study aimed to investigate the effects of hot-air drying on the quality of dried Kradang mushroom chili paste by comparing four drying methods: drying at 65°C for 24 hours (T65), freezing at -18°C for 12 hours prior to drying at 65°C for 24 hours (FT65), drying at 85°C for 18 hours (T85), and freezing at -18°C for 12 hours prior to drying at 85°C for 18 hours (FT85). The chili paste recipe consisted of 52.56% boiled Kradang mushroom, 10.51% boiled tilapia meat, and other seasonings. The research findings indicated that the chili paste dried at 65°C had a lighter brown color and a more pleasant aroma compared to the chili paste dried at 85°C. All samples exhibited similar water rehydration properties (p>0.05). The chemical composition of the dried Kradang mushroom chili paste was as follows: 6.25±0.07% moisture, 22.50±0.23% protein, 1.66±0.11% fat, 5.07±0.19% fiber, 10.61±0.24% ash and 46.09±0.83% carbohydrates. Sensory evaluation revealed that the dried Kradang mushroom chili paste produced using the T65 method received the highest acceptance scores, which were not significantly different from those of the T85. However, the T85 resulted in higher antioxidant activity compared to the T65. Therefore, drying at 85°C without freezing is an appropriate method when considering physical characteristics, consumer acceptance, and nutritional value. This method can serve as a guideline for developing dried Kradang mushroom chili paste, enhancing its potential for development into processed food products for commercial purposes and generating income for local communities.
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