Development of oyster mushroom (Pleurotus ostreatus) nugget

Abstract

This study objective was to develop nugget made from oyster mushroom due to the perishable nature of raw oyster mushroom. In this study, physical and chemical analysis and also sensory evaluation were determined. In physical analysis, in terms of texture increasing oyster mushroom composition in nuggets made the nuggets softer. For colour profile, only sample with 40% oyster mushroom showed some deviation, others including control chicken nugget were not significantly different. There were almost no effects in terms of cooking lost in nugget with increased in oyster mushroom percentage. The fried formulated nuggets started to shrink soon after 60% of oyster mushroom was used. For chemical analysis, moisture and crude fiber percentages were found to increase significantly when percentage of oyster mushroom increased and they were also significantly higher than control chicken nugget. Increased oyster mushroom percentage did not seem to affect overall ash and crude fat content with control sample had the highest percentage on both components. The increase of percentage in oyster mushroom caused the crude protein and carbohydrate percentage to fall gradually due to the decreased of wheat flour percentage. Control nugget had the highest percentage of crude protein but relatively low in carbohydrate. For sensory evaluation, results showed that in all attributes (colour, odour, texture, crispiness, oiliness, taste and overall acceptance) evaluated, control sample had the highest mean score for almost all the attributes, but sample 50% and 60% were almost as acceptable as control sample in almost all attributes.