SENSORY EVALUATION OF MUSHROOM CHIPS AND MIXED SPICES COOKED BY OVEN DRYING METHOD

Abstract

Introduction: Chips are known to be one of the popular types of junk food that is highly consumed due to the appetizing appearance, aroma, taste and crispness. This research was carried out to develop the acceptable and healthy chips by using rice straw mushroom (Volvariella volvacea) with the mixture of different formulations of herbs and spices. The combination of rice straw mushroom (Volvariella volvacea) and mixture of herbs and spices known to produce better nutritional quality of chips and would be highly preferred in a matter of producing healthy snacks.  Methods: The chips were developed and analyzed in term of sensory attributes and overall acceptance. The chips tested comprised of six different formulations which mainly formulated from mixture of herbs and spices which are cinnamon, ginger, onion, garlic, turmeric and holy basil. 35 panelists were randomly selected to evaluate the acceptability in term of sensory attributes of the newly developed chips of six different formulations. Results: Consequently, no significant difference in appearance and aroma of all chips formulations were observed, which made it equally acceptable to the panelists. The sensory evaluation also revealed significant difference (p < 0.05) in term of taste, crispness and overall acceptance of the chips.  Conclusions: F6 was found to be highly acceptable with respect to sensory characteristics especially in term of appearance, taste and crispness. The outcome of this research can be used as valuable information for the development of healthy snacks as a good substitute to junk foods.

KEYWORDS:  Rice straw mushroom, Herbs, Spices, Sensory evaluation, Chips, Oven drying method