FORMULATION AND ORGANOLEPTIC PROPERTIES OF MUSHROOM ROLLED BREAD
There are a lot of breads available in the market but none of these uses locally produced but nutritious mushroom. Maximizing the utilization of mushrooms in the form of bread does not only benefit the consumers of the new product but may contribute to the income of the mushroom growers in the locality. This alternative bread, whose one main ingredient is mushroom could provide additional rich choice among bread lovers. The study was conducted to determine the feasibility of using oyster mushroom powder in baking the rolled bread. This study determined the best formulation in the preparation of Mushroom Rolled Bread. It determined the sensory qualities of the mushroom rolled bread in terms of Appearance, Aroma, Taste, Texture and Color and finally, it also evaluated the level of acceptability of the rolled mushroom bread. The researcher utilized the experimental design. The oyster mushroom was incorporated at different levels to the formula. The three formulas were subjected to organoleptic evaluation using the 9-point Hedonic Scale while to evaluate the general acceptability of rolled mushroom bread, the bakers made used of the 5-point Likert Scale. Samples of rolled mushroom bread were evaluated by 30 panelists composed of 15 students and 15 bakers. Findings revealed that that from the two sets of taste panelists, it showed that formula 2 was evaluated the best formulation with a mean of 7.8. Based on the sensory evaluation, formula 2 had the highest score of 7.85 based on the 9-point Hedonic scale in terms of appearance, taste, aroma, texture, and color. Formula 2 was also preferred by the sensory panel with overall acceptability score of 4.1.
Rolled Mushroom Bread, Oyster Mushroom Powder, Formulation