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Effect of banana blossom substitution on quality characteristic of plant-based shiitake mushroom balls |
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| รหัสดีโอไอ | |
| Creator | Krittiya Kheunpet |
| Title | Effect of banana blossom substitution on quality characteristic of plant-based shiitake mushroom balls |
| Contributor | Kanyarat Chaiwongsa, Nitit Charoenvitayavorakul, Charida Pakasap |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2564 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 26 |
| Journal No. | 3 |
| Page no. | 10 |
| Keyword | Banana blossom, Mushroom balls, Pre-treatment, Shiitake mushroom |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/249239 |
| ISSN | 2539-6293 |
| Abstract | The blanching time of banana blossom was studied to prevent browning and then applied to develop mushroom balls enriched with banana blossom. Ten min was the appropriate blanching time after soaking banana blossom slices in 0.5% citric solution for 30 min. Pre-treatment of the banana blossom was used to partially replace shiitake mushroom. To formulate the plant-based mushroom balls, four ratios of shiitake mushroom-banana blossom were studied: 100:0, 75:25, 50:50 and 25:75. It was found that higher ratios of banana blossom content increased hardness, chewiness and gumminess, while springiness was decreased. The replacement of mushroom with banana blossom did not affect sensorial scores. The mixture of shiitake and banana blossom at the ratio of 50:50 received the highest appearance score at the moderately like level (7.40ฑ1.24). Improvement of the texture by using 14% cassava flour achieved the highest overall acceptability score at like slightly (6.21ฑ1.19). Up to 20% mushroom-banana blossom mixture could be added to the recipe to improve the health benefits without decreasing consumer acceptance. |
