เห็ดยอเพื่อสุขภาพจากเห็ดมิลค์กี้

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นรินทร์ เจริญพันธ์
กฤษณา โสภี

Abstract

This research aimed to optimize the formula to produce hed-yor from milky mushrooms. The eleven formulations of hed-yor consisting of milky mushroom (30-70 %), wheat flour (20-50 %) and water (0-20 %) were studied by using mixture designs. Physical properties and sensory test were investigated. Obviously, the mixture response surface contour plots showed that the percentages of weight loss during steam of hed-yor were directly affected by the milky mushrooms and water contents. Moreover, its hardness was increased by expanding wheat flour content. Interestingly, a suitable formulation of hed-yor was 56 % milky mushrooms, 34 % wheat flour and 10 % water. This formulation had the highest score of appearance (7.57±0.63), flavor (7.17±0.91), taste (7.20±0.85), texture (7.63±0.72) and overall liking (7.63±0.96). Furthermore, formulations with glutinous rice flour, rice flour and cassava flour to replace wheat flour (control formula) in hed-yor production were studied. The results showed that formula with rice flour had the highest average overall liking score, and it was not different from that of the control formula. In conclusion, hed-yor product has been suggested to be an alternative for consumers who want to avoid meat and gluten-containing foods.

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Article Details

Section
วิทยาศาสตร์ชีวภาพ
Author Biographies

นรินทร์ เจริญพันธ์

คณะเทคโนโลยีการเกษตร มหาวิทยาลัยบูรพา วิทยาเขตสระแก้ว ถนนสุวรรณศร อำเภอวัฒนานคร จังหวัดสระแก้ว 27160

กฤษณา โสภี

ศูนย์ฝึกและพัฒนาอาชีพราษฎรไทยบริเวณชายแดนสระแก้ว ตำบลท่าเกษม อำเภอเมือง จังหวัดสระแก้ว 27000

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