Study of quality properties of reduced-sodium seasoning powder and bouillon cube made from oyster mushroom
Keywords:
Oyster mushroom, Low-sodium, Seasoning powder, Bouillon cubeAbstract
The objective of this research was to develop low-sodium seasoning powder and bouillon cube products made from oyster mushroom (Pleurotus sajorcaju) by developing formulas and analyzing physicochemical and sensory qualities. The ratio of oyster mushroom powder (20, 25, 30 and 35%) and salt (10, 15, 20 and 25%) was studied and found that the optimal ratio was 25% mushroom powder and 20% salt, containing sodium chloride and sodium contents ( 23.14 and 9.10%) less than the control (37.40 and 14.71%) (p<0.05), no significant different of water solubility index (86.66%) compared to the control (p>0.05), and providing the higher sensory score than the control (p<0.05). This formula was further developed into bouillon cube, and found that the amount of glycerin (4, 6 and 8%) had no significant effect on the water solubility index and water absorption index of the bouillon cube (p>0.05). In addition, 4% of glycerin was the most suitable for low-sodium seasoning bouillon cube because its sensory score was comparable values to the control (p>0.05), and having the lowest moisture content (p<0.05).
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