HERBS. SPICES AND MUSHROOM CHIPS COOKED WITH MICROWAVE AND ITS SENSORY EVALUATION

Abstract

Introduction: The purpose of this paper was to develop a snack from mushroom which is mushroom chips that was marinated with herbs and spices for the IIUM students and to test its acceptability. Methods: Six formulations were prepared for sensory evaluation assessed by 34 untrained panellist consisted of IIUM Kuantan Students. Five sensory criteria that were tested in sensory evaluation include appearance, crispiness, taste, aroma and overall acceptance by using 9 points hedonic scale in order to test the Mushroom chips acceptability. All the collected data were analyzed using descriptive analysis, simple ANOVA and Post Hock test and the difference mean was regarded significant at 95 confidence intervals. Results: Out of the 5 criteria, only crispiness shows significance difference (P<0.05) where formulation 3 of mushroom chips was having the highest crispiness level compared to other formulations. The result also shows that the mushroom chips is equally acceptable to the panellists in terms of appearance, aroma, taste and overall acceptance Conclusions: Formulation 1 (without garlic) and 5 (without turmeric) showed the least acceptability out of 6 formulations. Formulation 3 (without ginger) has the highest acceptability among the panellist.

KEYWORDS:  Mushroom, herbs, spices, sensory evaluation, chips