AN ASSESMENT OF ACCEPTIBITLTY OF SENSORY ATTRIBUTES OF CHIPS COOKED BY PAN FRYING METHOD FROM MUSHROOM, HERBS AND SPICES
Introduction: The intake of snacks such as potato chips is becoming popular among Malaysians. However, these snacks usually contain high calories but low in nutrients. The objective of this research was to develop acceptable and healthy chips made of rice straw mushroom mixed with herbs and spices. Methods: The chips were prepared in six different formulations using a standard formula with addition of rice straw mushrooms and mixture of herbs and spices such as cinnamon, garlic, onion, ginger, holy basil, and turmeric. The chips were cooked using pan-frying method that used a thin layer of oil and subsequently underwent sensory evaluation by 35 untrained panelists that consist of university students from International Islamic University, Kuantan. The sensory evaluation involved five parameters which were appearance, odor, taste, texture, and overall acceptance that based on the 9-point hedonic scales. Analysis of variance (ANOVA) and the Tukey post-hoc test were used to determine the significant mean difference in the sensory attributes among the formulations at a 95% confidence interval (p<0.05). Results: Of six different formulations, there were no significant differences found (p>0.05) in terms of appearance and odor. However, the texture, taste, and overall acceptance attributes were significantly different (p<0.05). Conclusions: The result of the study showed that formulation 6 without the presence of turmeric is the most acceptable chips due to its odor, taste, texture, and overall acceptance modalities.
KEYWORDS: Snack, Chips, Rice Straw Mushroom, Herbs and Spices, Pan-Frying