The Enhancing Nutritional Value of Crispy Snack with Solid Medium with Mycelium Remained from Cordyceps militaris Culture Processing
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Abstract
Crispy snack is one of popular snake food of consumers. The objectives of this experiment were to develop and add nutritional value of crispy snack with solid medium with mycelium remained byproducts from Cordyceps militaris culture processing. The results showed that the cordycepin and adenosine of the solid medium with mycelium remained byproducts via hot air oven dried at 60°C method for 18 hours which was higher than sun dried for 3 days. After that, its nutritional value of the solid medium with mycelium remained byproducts via hot air oven and it was observed that it had protein as 8.95±0.08 g/100g and dietary fiber as 12.03±0.04 g/100g. Moreover, it was found that Arsenic Lead less than standard and it was not found Mercury. Escherichia coli, Salmonella spp. and Staphylococcus aureus were not found. For crispy snack treatment, it was accepted by general consumers at the most level (the average overall score as 7.40±0.49) and the ingredients included tapioca starch and boiled potatoes (ratio 1:1) with 3% of solid medium with mycelium remained byproducts. The results indicated that this treatment had protein as 2.25±0.05 g/100g and dietary fiber as 6.48±0.05 g/100g. In addition, heavy metal contamination and food microbial pathogens were not found following The Food and Drug Administration standard. This treatment also showed cordycepin and adenosine as 26.33±0.47 mg/100g and 1.40±0.08 mg/100g, respectively. This research suggests that this experiment can reduce byproducts from C. militaris culture processing and develops crispy snack for high nutritional value and safety for consumers.
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