Academic Journal
Optimization of processing parameters for vacuum fried oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer)
| العنوان: | Optimization of processing parameters for vacuum fried oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer) |
|---|---|
| المؤلفون: | Hilapad, M. R., Esguerra, E. B., Castillo-Israel, K. A. T. |
| المصدر: | Journal Article |
| بيانات النشر: | University Knowledge Digital Repository |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Central composite design, Oyster mushroom, Response surface methodology, Total phenolics content, Vacuum fried |
| الوصف: | This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 33 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content. Interaction between variables also significantly affected ash, crude fat, crude fiber, TPC, RSA, crispiness and taste. Parameters considered in the identification of the optimum region were ash content, crude protein, crude fiber, radical scavenging activity and sensory attributes. Minimum values were set for each parameter as follows: ≥ 3% for ash, ≥ 11% for crude protein, ≥ 10% for crude fiber, and ≥ 6.75 for sensory attributes. Superimposed contour plots showed that the optimum region based on set of criteria is at treatment combination of 3 days fruiting body maturity, 3% salt concentration and 35 mins vacuum frying time. Verification test reveals that the optimum vacuum fried product was highly acceptable than the product found outside the optimum region. |
| نوع الوثيقة: | text |
| اللغة: | English |
| Relation: | https://www.ukdr.uplb.edu.ph/journal-articles/255; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_53__fr-2020-065_hilapad_1.pdf |
| الاتاحة: | https://www.ukdr.uplb.edu.ph/journal-articles/255 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_53__fr-2020-065_hilapad_1.pdf |
| رقم الانضمام: | edsbas.2714F3B9 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |