Effect of Enriching with Split-gill Mushroom (Schizophyllum commune) on the Characteristics of Cracker Products

Abstract

Crackers are baked snacks primarily made from wheat flour, characterized by low sugar content, relatively high fat and a crispy, firm, layered texture. They are widely popular as a snack. Meanwhile, Split-gill mushrooms (Schizophyllum commune), which are rich in beneficial nutrients, are gaining attention for their potential in various food product developments. This research aimed to develop crackers fortified with Split-gill mushroom by experimenting with a basic cracker recipe supplemented with five different levels of Split-gill mushroom: 0%, 5%, 10%, 15%, and 20% based on wheat flour weight. The physical, chemical and sensory properties of the crackers were analyzed. The results showed that the basic cracker formula (Formula 4) received the highest overall preference in terms of color, aroma, taste, texture and overall liking (p≤0.05). Crackers fortified with 20% Split-gill mushroom were moderately accepted, with no significant difference in acceptance compared to the basic formula (p>0.05). Fortifying with Split-gill mushroom led to an increase in the redness value (a*) of the crackers, while the lightness (L*) and yellowness (b*) values decreased, resulting in a darker brown product. The texture of the fortified crackers showed no significant difference in hardness compared to the basic formula (p>0.05). Moisture content and water activity (a_w) slightly increased. When comparing the nutritional values per 100 grams, crackers fortified with 20% Split-gill mushroom showed reduced energy and fat content but increased carbohydrates, protein, ash, and dietary fiber. The development of Split-gill mushroom fortified crackers demonstrated the potential to enhance nutritional value and effectively expand market opportunities.