Open AccessOptimization of processing parameters for vacuum fried oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer)
Author(s) -
Marife R. Hilapad,
E. B. Esguerra,
Katherine Ann T. Castillo-Israel
Publication year - 2020
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.4(4).065
Subject(s) - pleurotus ostreatus , food science , chewiness , response surface methodology , chemistry , fiber , mushroom , central composite design , mathematics , horticulture , biology , chromatography , organic chemistry
This study is aimed to optimize the processing parameters for the production of a vacuumfried product from oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). A 33factorial experiment was employed following the Central Composite Design (CCD) withfifteen experimental treatments. The treatments were subjected to proximate analysis, totalphenolics content, DPPH assay and sensory evaluation. Contour plots of the results ofvarious 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 thecrude 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 timesignificantly affected the ash content. Interaction between variables also significantlyaffected ash, crude fat, crude fiber, TPC, RSA, crispiness and taste. Parameters consideredin the identification of the optimum region were ash content, crude protein, crude fiber,radical scavenging activity and sensory attributes. Minimum values were set for eachparameter 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 regionbased 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 theoptimum vacuum fried product was highly acceptable than the product found outside theoptimum region.