Development of Healthy Fermented Mushroom Products with Colored Rice

Abstract

The objective of this research was to develop healthy fermented mushroom. Optimum ratios of 3 types of mushrooms (Oyster mushroom, Log white fungi and Jelly ear mushroom) for the production of fermented mushroom were studied.  Mixture design experiment was planned to select the best quality and acceptable for fermented mushroom from consumers. To increase nutritional value, 4 varieties of color rice including Rice berry, Hom nin rice, Sangyod rice and Red cargo rice were used to replace Jasmine rice 105. It was found that fermented mushroom with Rice berry contains the highest levels of total phenolic compounds and antioxidant activity at 672.17 mg GAE/100g and 1,389.58 mg ascorbic acid/100g, respectively. It was also found that fermented mushroom with Hom nin rice and Rice berry had the highest EC₅₀ of 173.52 and 154.18 g/ml, respectively. Moreover, fermented mushroom containing Rice berry had the highest levels of phenolic compounds catechin, myricetin, syringic and P-coumaric standard at 216.15, 136.95, 315.82 and 370.86 µg/g. On the other hand, fermented mushroom with Hom nin rice contained catechin, myricetin and P-Coumaric of 194.18, 122.17 and 373.31 µg/g, respectively that were not statistically significant (P> 0.05) from fermented mushroom with Rice berry.