Papers by Chantarakan Songdach
technology.kku.ac.th
Chemical composition, texture, color and acceptability of crispy snack produced from different ra... more Chemical composition, texture, color and acceptability of crispy snack produced from different rations of three mushrooms (shiitake mushroom; LM, straw mushroom; VM and Indian oyster mushroom; PM) were studied. Different six ratios of LM: VM: PM as 100:0:0, 50:45:5, 50:35:15, 50:25:25, 50:15:35 and 50:5:45 (w: w: w) were used for mushroom sheet production. All mushroom sheet samples contained 20.7-23.6% protein, 0.21-0.28% fat, 6.6-8.4% ash and 9.9-11.4% crude fiber. For textural properties, mushroom sheet produced from 100% LM showed the lowest hardness, compared with other samples (p<0.05). Due to the moisture content was 6.2-6.9%, no difference in number of force peak of all samples was observed (p>0.05). As the VM and PM ratios increased, L*, a* and b* increased (p<0.05). Mushroom sheet produced from LM: VM: PM at ratio of 50:25:25 showed a greater acceptability than other samples (p<0.05). Therefore, the hardness, color, and acceptability of mushroom sheet could be influenced by the different ratio of LM: VM: PM. Therefore, mushroom sheet produced from three mushroom species could be a crispy and healthy snack food.
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Papers by Chantarakan Songdach