Abstract
This study is aimed to optimize the processing parameters for the production of a vacuum fried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 33 factorial experiment was employed following the Central Composite Design (CCD) with fifteen experimental treatments. The treatments were subjected to proximate analysis, total phenolics content, DPPH assay and sensory evaluation. Contour plots of the results of various analyses were superimposed to identify the optimum process and formulation. Variables considered for optimization were maturity, salt concentration and frying time. Response surface regression analysis revealed that maturity significantly affected the crude protein, crude fiber, total phenolics content (TPC) and radical scavenging activity (RSA) while salt concentration significantly affected the ash, crude fat, crude fiber, TPC, aroma and crispiness of the vacuum fried product. On the other hand, frying time significantly affected the ash content. Interaction between variables also significantly affected ash, crude fat, crude fiber, TPC, RSA, crispiness and taste. Parameters considered in the identification of the optimum region were ash content, crude protein, crude fiber, radical scavenging activity and sensory attributes. Minimum values were set for each parameter as follows: ≥ 3% for ash, ≥ 11% for crude protein, ≥ 10% for crude fiber, and ≥ 6.75 for sensory attributes. Superimposed contour plots showed that the optimum region based on set of criteria is at treatment combination of 3 days fruiting body maturity, 3% salt concentration and 35 mins vacuum frying time. Verification test reveals that the optimum vacuum fried product was highly acceptable than the product found outside the optimum region.
Highlights
With the popularity of mushrooms as functional foods, its demand and consumption increase
The moisture content of vacuum fried oyster mushroom ranged from 3.51 to 8.17% with treatment 3 as the lowest and treatment 10 the highest with an overall response mean of 5.77%
Moisture content of vacuum fried banana fried at 100oC for 25 mins (Ruttanadech and Chungcharoen 2015)
Summary
With the popularity of mushrooms as functional foods, its demand and consumption increase. The perishable nature of mushrooms causes difficulty in their distribution and marketing as fresh produce (Li et al, 2013). Prevention of browning or discoloration after harvest has been studied for more than a decade but still finding the most appropriate method of control is still not established. This may be because of the sensitivity of mushroom to its environmental factors of which it is grown, the morphological and cultural characteristics of various strains and the substrate from which it is cultivated. Once oyster mushroom deteriorated, its fruiting body can cause severe gastrointestinal discomfort when consumed (Hassan and Medany, 2012). Extending postharvest storage is a constant quest for the production and supply chain of mushrooms
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