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Physicochemical Properties and Sensory Acceptability of Edible Oyster
Mushroom (Pleurotus sajor-caju) Tablespoon
Au Jee Yuan
Supervisor: Dr Faridah binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Oyster mushroom is an edible fungi which contains high nutritional value and its powder
is suitable to incorporate into baked products. Edible cutlery is a hard cookies to replace
the usage of plastic cutleries and the basic formulation is made up of low protein flour,
vegetable oil, sugar, egg white and water. This study aims to determine the
physicochemical characteristics of oyster mushroom tablespoons and also their sensory
acceptance. Oyster mushroom powder will be incorporated with low protein flour at
different ratio of 0:100, 4:96, 8:92, 12:88 and 16:84 of edible tablespoon formulation in
order to determine any effects in hardness, colour, water solubility index, calorie,
microstructure and proximate compositions. The results are expected to prove that oyster
mushroom powder is felicitous to have darker brown colour, harder texture, lower calorie
content and higher score in overall sensory acceptability when compared to edible
tablespoon with 100% of low protein flour.
1147 | UMT UNDERGRADUATE RESEARCH DAY