The Effect of Process Parameters on Qualities of Seasoned Fried Sajor-caju Mushroom (Pleurotus sajor-caju (Fr.) Singers)

Authors

  • Kamontip Kanpairo Yala Rajabhat University
  • Niphaphat Kunthon
  • Phattharawadee Aedtem
  • Pharadee Phalachai
  • Suraida Ma
  • Rohanee Maseng

Abstract

This research aimed to study the production processes of seasoned fried Sajor-caju mushroom. Sajor-caju mushroom sample was heated in 3 different methods, 1) control sample (not heated) 2) blanched at 95 degrees Celsius for 5 minutes 3) steamed at 80 degrees Celsius for 10 minutes. The results were shown that the appropriate heating method was steaming. The L* a* b* values, aw value, and moisture content of the product were 49.70±0.23, 5.70±0.65, 9.10±0.24, 0.95±0.04 and 88.25±0.80 percent, respectively. The panelists gave the highest score of overall liking at 7.10±0.48. This method helped reduce the browning reaction and the texture of the mushroom was not mushy compared to the control and blanched sample. In the part of studying 2 different methods of frying,          1) deep frying at 150 degrees Celsius for 5 minutes and 2) vacuum frying at 115 degrees Celsius for 5 minutes, vacuum pressure 620 mm Hg for 15 minutes, it was found that the appropriate method was vacuum frying. Vacuum frying could reduce the fat content to 32.48±0.31 percent when compared to deep frying which gave fat content at 52.93±0.33 percent. For the sensory test of vacuum fried Sajor-caju mushroom using the 9-point hedonic scale, it was shown that panelists gave the highest score of overall liking at 7.10±0.48. When developing this product to become seasoned fried Sajor-caju mushroom, determine the nutritional value and physicochemical properties, the results showed that the product meets the standard of ready-to-eat seasoned mushroom community products according to Thai Community Product Standard, 303/2004. Keywords : seasoning fried Sajor-caju mushroom ; heating methods ; frying methods

Author Biography

Kamontip Kanpairo, Yala Rajabhat University

      

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Published

2022-01-10