Effect of different ratios of tapioca starch to shiitake mushroom stipe powder on the physicochemical properties and sensory acceptability of fried crackers

• Main Authors: Yahya, Faridah, Zhe, Lio Fui, Ahmad, Fauziah Tufail
• Format: Conference Proceeding
• Language: English
• Subjects: Absorption; Acceptability; Acceptance tests; Carbohydrates; Color; Mushrooms; Tapioca; Texture
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0154806

Stipe of dried shiitake mushroom was normally discarded prior to consumption due to strong aroma and tough in texture even though it’s contained high beneficial effects. To avoid the beneficial of this byproduct become waste, this study was carried out to determine the effect of different ratios of tapioca starch to shiitake mushroom stipe powder (0:100, 5:95, 10:90, 15:85 and 20:80) on the physicochemical properties and sensory acceptability of fried crackers. The proximate composition and physical analyses of fried cracker in term of colour, linear expansion, oil absorption, and texture were carried out in triplicate. A 7 point of hedonic scale of acceptance test was used to evaluate the degree of likeness of fried crackers on sensory attribute of colour, odour, oiliness, crispiness, taste, aftertaste and overall acceptability. Decreased of the percentage of tapioca starch and increased of the percentage of shiitake mushroom stipe powder gave lower oil absorption value, darker the colour and harder the texture of cracker but contained high in protein, ash, fiber and carbohydrates. Addition of up to 15% shiitake mushroom stipe powder increase the sensory quality of fried crackers. The results of this study can guide the production of heathier cracker with good sensory acceptance.