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Development of seasoned gray oyster mushroom chips using vacuum frying process |
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| รหัสดีโอไอ | |
| Creator | Ratchanee Charoen, Supachai Lakerd and Chindanai Kornpetch |
| Title | Development of seasoned gray oyster mushroom chips using vacuum frying process |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 2 |
| Page no. | 100-108 |
| Keyword | vacuum frying process, gray oyster mushroom, seasoned chips, value-added snack |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78172 |
| ISSN | 2286-8615 |
| Abstract | To make a value-added product of crispy chips from gray oyster mushrooms a vacuum frying condition was developed. The objectives of this research were to optimize a vacuum frying condition (frying temperature, time, and spinning process) for making vacuum fried oyster mushroom chips, and to evaluate a suitable flavor for seasoning the mushroom chips.Results showed that the optimal vacuum frying process was frying temperature and time of 120?C for 15 min and spinning speed at 1200 rpm (under pressure -700 mmHg; vacuum gage). The obtained gray oyster mushroom chips had a low moisture content, fat content,and fracturability. For sensory evaluation scale of 9-point hedonic and 5-point just about right (JAR), seasoned chips (with 8% barbecue flavor) got the highest overall linking score compared the other treatments with different seasoning levels and flavors. The analysis of the final product showed that the chips had a high fiber (25.62%) and protein (17.47%) content and a low moisture content (2.15%), water activity (0.308) and microbial loads (total plate count = 1 x 103CFU/g and yeast and mold content =1 x 102CFU/g). |
