Abstract
This experimental study aimed to determine the acceptable proportion of burger patty enriched with 25 g(Proportion A), 50 g (Proportion B) and 75 g (Proportion C) of oyster mushroom in terms of appearance, aroma, taste and texture. The level of acceptability as to appearance, aroma, taste and texture were also evaluated. The sensory characteristics were evaluated by 30 selected evaluators using a sensory evaluation sheet based in Five-point hedonic scale.Frequency count and percentage were used as statistical tools to determine the sensory characteristics of burger patty enriched with oyster mushroom. While, arithmetic mean was used to determine the level of acceptability of burger patty.Findings revealed that Proportion A has a very much pleasant oyster mushroom taste. On the other hand, Proportion B had a very much pleasant oyster mushroom smell and very much compact and fine texture. Lastly, Proportion C had a golden brown appearance and very much pleasant oyster mushroom smell.
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