Effect of substitute with phoenix mushroom to physical-chemical quality of Sai Aua Kob product

Abstract

This research is to study physical-chemical quality the Sai Aua Kob product the substitute with
75% phoenix mushroom. The chemical composition analysis of Sai Aua Kob product found that it was higher of protein (18.18% (w/w)) and fiber content (6.50% (w/w)) than protein (13.18% (w/w)) and fiber content (6.50% (w/w)) of control formulas (4.24% (w/w)). The lower of fat content (0.92% (w/w)), control formulas (2.80% (w/w)). Including the lower of carbohydrate content (4.46% (w/w)), control formulas (10.20% (w/w)) and ash content of substitute formulas has similar value with control formulas (4.46 and 4.23% (w/w), respectively). The energy value analysis found that the substitute formulas for lower energy (77.68 kcal), control formulas (118.72 kcal). The acid value (A.V.) and Peroxide value (P.V.) were in the standard level. The study of physical quality found that the substitute formulas have higher of water holding, firmness and water activity value (64.02% (w/w), 13.26 N and 0.76, respectively), control formulas (58.00% (w/w), 11.92 N and 0.70, respectively). This results in physical-chemical good characteristics of Sai Aua Kob product.