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Effects of Different Ratios of Oyster Mushroom (Pleurotus Sajor-Caju)
Powder to Monosodium Glutamate on the Physicochemical Properties,
Sensory Acceptability and Microbial Study of Oyster Mushroom Stock Cube
Ashikin Binti Ariffin
Supervisor: Dr Faridah Binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
There is limited study on vegetable-based stock cube. The objective of this study is to
determine the effects of varying ratios of oyster mushroom (Pleurotus sajor-caju) powder
to monosodium glutamate (MSG) of oyster mushroom stock cube towards
physicochemical properties, sensory acceptability and microbial study. The stock cube will
be prepared with five different ratios of oyster mushroom and MSG of 100:0, 95:5, 90:10,
85:15 and 80:20. The mushroom will be dried by using oven-drying method at
temperature of 55.0±5.0°C for 18 hours. Physicochemical analysis will be performed in
term of colour, texture, moisture, ash, crude protein, total fibre, crude fat and
carbohydrate. The 7-point of hedonic scale of acceptance test will be carried out to
evaluate the appearance, taste, mouthfeel, flavour, aroma, consistency and overall
acceptability as well as total plate count (TPC) for microbial analysis. By increasing the
oyster mushroom powder will be expected to increase the protein, colour, overall
acceptability and TPC of the cubes.
1144 | UMT UNDERGRADUATE RESEARCH DAY