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Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices

The snacks are popular among consumers and available in various flavours. However, these snacks are usually high in calories, salt and sugar thus may affect health if consumed frequently. Plant-based food mushroom are low in calories thus it can be a good alternative to create a healthy snack. Awa...

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Main Authors: WH, Jamilah, Khattak, Muhammad Muzaffar Ali Khan
Format: Conference or Workshop Item
Language:English
English
Published: 2020
Subjects:
TX Home economics
TX341 Nutrition. Foods and food supply
Online Access:http://irep.iium.edu.my/85236/13/85236%20program%20schedule.pdf
http://irep.iium.edu.my/85236/14/85236%20poster%20and%20abstract.pdf
http://irep.iium.edu.my/85236/
https://www.nsmconference.org.my/scientific-posters/group-e/
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spelling my.iium.irep.852362020-12-02T04:28:26Z http://irep.iium.edu.my/85236/ Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices WH, Jamilah Khattak, Muhammad Muzaffar Ali Khan TX Home economics TX341 Nutrition. Foods and food supply The snacks are popular among consumers and available in various flavours. However, these snacks are usually high in calories, salt and sugar thus may affect health if consumed frequently. Plant-based food mushroom are low in calories thus it can be a good alternative to create a healthy snack. Awareness about consumer’s demand and acceptability are important for food developers in developing new food product hence, in this study the acceptability of mushroom marinated with herbs and spices chips was assessed through sensory evaluation of the new crackers from mushrooms mixed with various formulation of herbs and spices among the students of International Islamic University Malaysia (IIUM) Kuantan Campus. In this study, volvariella volvacea or also known as paddy straw mushroom is used. Sensory attributes that has been test in this study was appearance, aroma, taste, crispiness and overall acceptance. The acceptability was measured using 9-points hedonic scale and total of 35 panellists were used in this study and preparation of mushroom crackers was conducted in the Kitchen of Department of Nutrition Sciences (DNS), Kulliyyah of Allied Health Sciences, IIUM Kuantan. Out of 5 criteria, only crispiness shows significance difference (p<0.05) where formulation 3 of mushroom crackers has the highest crispiness level compared to other formulations. The result also shows that the mushroom crackers are equally acceptable for the panellists in terms of appearance, aroma, taste and overall acceptance. In conclusion, formulation 1 (without garlic) and 5 (without turmeric) are the least acceptable to the panellist while formulation 3 (without ginger) has the highest acceptability among the panellist. 2020-11 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/85236/13/85236%20program%20schedule.pdf application/pdf en http://irep.iium.edu.my/85236/14/85236%20poster%20and%20abstract.pdf WH, Jamilah and Khattak, Muhammad Muzaffar Ali Khan (2020) Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices. In: Nutrition Society of Malaysia 35th Scientific Conference, 24th-25th November 2020, Kuala Lumpur. (Unpublished) https://www.nsmconference.org.my/scientific-posters/group-e/
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
topic TX Home economics
TX341 Nutrition. Foods and food supply
spellingShingle TX Home economics
TX341 Nutrition. Foods and food supply
WH, Jamilah
Khattak, Muhammad Muzaffar Ali Khan
Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
description The snacks are popular among consumers and available in various flavours. However, these snacks are usually high in calories, salt and sugar thus may affect health if consumed frequently. Plant-based food mushroom are low in calories thus it can be a good alternative to create a healthy snack. Awareness about consumer’s demand and acceptability are important for food developers in developing new food product hence, in this study the acceptability of mushroom marinated with herbs and spices chips was assessed through sensory evaluation of the new crackers from mushrooms mixed with various formulation of herbs and spices among the students of International Islamic University Malaysia (IIUM) Kuantan Campus. In this study, volvariella volvacea or also known as paddy straw mushroom is used. Sensory attributes that has been test in this study was appearance, aroma, taste, crispiness and overall acceptance. The acceptability was measured using 9-points hedonic scale and total of 35 panellists were used in this study and preparation of mushroom crackers was conducted in the Kitchen of Department of Nutrition Sciences (DNS), Kulliyyah of Allied Health Sciences, IIUM Kuantan. Out of 5 criteria, only crispiness shows significance difference (p<0.05) where formulation 3 of mushroom crackers has the highest crispiness level compared to other formulations. The result also shows that the mushroom crackers are equally acceptable for the panellists in terms of appearance, aroma, taste and overall acceptance. In conclusion, formulation 1 (without garlic) and 5 (without turmeric) are the least acceptable to the panellist while formulation 3 (without ginger) has the highest acceptability among the panellist.
format Conference or Workshop Item
author WH, Jamilah
Khattak, Muhammad Muzaffar Ali Khan
author_facet WH, Jamilah
Khattak, Muhammad Muzaffar Ali Khan
author_sort WH, Jamilah
title Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
title_short Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
title_full Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
title_fullStr Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
title_full_unstemmed Preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
title_sort preparation and sensory evaluation of microwaved mushroom crackers with herbs and spices
publishDate 2020
url http://irep.iium.edu.my/85236/13/85236%20program%20schedule.pdf
http://irep.iium.edu.my/85236/14/85236%20poster%20and%20abstract.pdf
http://irep.iium.edu.my/85236/
https://www.nsmconference.org.my/scientific-posters/group-e/
_version_ 1685578553873137664
score 13.211869

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