Effects of different pretreatments on the sensory quality of microwave oven dried white oyster mushroom (Pleurotus florida [manuscript]
Loading...
Views
...
Downloads
...
Date
2019
Authors
Michelle Hanh C. Le
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Mushroom drying without the application of pretreatments can results to high discloration of the product after the drying operation. The study focused on determining the effects of sodium metabisulfite, lemon juice, and vinegar as pretreatments on the sensory quality of microwave oven-dried white oyster mushroom. The specific objectives were to determine the drying characteristics of microwave dried mushroom in terms of its moisture content and drying rate; to evaluate the physical characteristics of the dried mushroom in terms of color, taste, aroma, texture, and the overall acceptability; to determine the optimum pretreatment for mushroom; and to perform simple cost analysis.
The drying procedure in the study was done using a microwave oven, Hanabishi brand with HMO-20MDNXI model. The drying characteristics such as the moisture content and drying rate of the mushroom were determined. Also, the physical attributes of dried mushroom at different pretreatments were studied. The study was arranged following the Completely Randomized Design (CRD). The data were analyzed using Analysis of Variance (ANOVA), and Comparison Among Means (CAM) was done using Least Significant Difference (LSD) at 5% level of significance.
Based on the results of pretesting, the drying time for each replicate was 6 minutes at 700 watts power level. After microwave drying, sodium metabizulfite have the highest moisture content and untreated sample have the lowest. Different pretreatments used in drying mushroom have high significant effects on the moisture content of the dried product. While in drying rate of mushroom, lemon juice showed the highest drying rate. There was no significant difference on the drying rate of dried mushrooms as affected by different pretreatments. For the sensory evaluation of dried mushroom, samples pretreated with sodium metabisulfite have the best results for overall acceptability and degree of likeness in terms of color, aroma, texture, and taste. Based on the statistical analysis there was no significant differences between all the treatments.
Although sodium metabisulfite did not produced the highest drying rate it was considered to be the optimum pretreatment because it produced the lowest color change and had better results in sensory evaluation compared to the samples pretreated with lemon juice and vinegar.