Product Development of Oyster Mushroom Biscuits

Chang, Hui Kie (2023) Product Development of Oyster Mushroom Biscuits. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Due to the market's competition and the increase in healthy, natural and functional products, attempts are being made to improve the nutritional value of biscuits and functionality by modifying their nutritive composition. Due to its nutritional value, the demand for mushroom-based food products has increased, with increasing concerns towards health among Malaysians. Furthermore, under normal refrigeration conditions, fresh mushroom shelf life is limited to just a few days, restricting the distribution and marketing of fresh products, making mushroom shelf-life extension a constant pursuit. The oyster mushroom was used in this study because of its health benefits, especially its high protein content. The objectives of this study were to develop a biscuit containing oyster mushroom bits, to evaluate the proximate value of the oyster mushroom biscuits, and to determine the sensory acceptability of oyster mushroom biscuits. Control biscuits were made without adding mushrooms, while another three experimental biscuits consisted of different amounts of mushrooms (10%, 20% and 30%) in the biscuit's formula. This study analysed and compared the physical properties and proximate composition of mushroom biscuits with control biscuits. Mushroom biscuits were reported to have a harder and more fractural texture. Incorporating mushrooms increased biscuits' crude protein, fibre and ash content but decreased crude fat and carbohydrate content. A sensory test was conducted to evaluate the overall acceptance of mushroom biscuits compared to control biscuits. Mushroom biscuits (20% mushroom) had a significantly higher mean score (7.68 ± 0.98 with a p-value of <0.05) for overall acceptability and a higher acceptance index (54.00%) than control biscuits on the hedonic scale. In conclusion, biscuits with 20% mushroom addition were the most preferred sample among all biscuit formulas with the highest acceptance index. Keywords: Oyster mushroom, biscuit, proximate analysis, sensory evaluation