Product Development of Crispy Waffle with Pink Oyster Mushroom Powder

Abstract

The purpose of this research was to develop a crispy waffle product by incorporating pink oyster mushroom powder at four different levels, which were 0% (control), 5%, 10%, and 15% of the flour weight. The sensory evaluation results indicated that the panelists gave the highest overall preference scores to the crispy waffles with 0% and 5% pink oyster mushroom powder. There were no statistically significant differences (p>0.05) between the 0% and 5% samples in all aspects (appearance, color, aroma, taste, texture, and overall liking). Therefore, the 5% pink oyster mushroom powder waffle, the lowest level of supplementation that still showed high acceptability, was selected for chemical composition analysis. The results revealed the following composition, which were carbohydrates 58.75%, protein 9.40%, fat 9.96%, ash 15.92%, fiber 1.30%, and moisture 4.67%. Color and texture analysis of all four levels of mushroom powder addition indicated that increasing the amount of mushroom powder led to a decrease in lightness (L*) and an increase in hardness.