Study of the Appropriate Amount of Pleurotus sajor-caju (Fr.) Singers in Brownie Product
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Abstract
This study focuses on the development of a brownie product with added Sajor-caju mushroom. While Sajor-caju mushroom are generally consumed in savory applications. This study seeks to apply Sajor-caju mushroom in a bakery product to diversify the range of existing baked goods that incorporate Sajor-caju mushrooms as an ingredient. The objective was to study the optimal amount of Sajor-caju mushroom at 4 levels (0%, 20%, 40% and 60%). The result showed that the color (L*) of brownie product with Sajor-caju mushroom at 4 levels were not significant differences (p>0.05) while the hardness, moisture content and aw of brownie product with Sajor-caju mushroom at 4 levels were significant differences (p≤0.05). The result showed that higher proportion of mushroom led to change in the hardness, moisture content and aw of the brownie product. The hardness of the brownie tended to decrease as the moisture content and aw became increased. Due to the Sajor-caju mushroom releasing moisture during and after the baking process. Brownie product has increased moisture content and aw. Consequently, the texture of the brownie product was softened. The sensory analysis was conducted using 9-point hedonic scale test. The result showed that most of the panelists accepted the brownie product which added 40% of Sajor-caju mushroom. The overall experimental results of this research indicate that 40% Sajor-caju mushroom is the most suitable level for the brownie product.
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