Development and evaluation of button mushroom (Agaricus bisporus) mathri using response surface methodology

摘要

Mushroom mathri was developed using powder of Agaricus bisporus. The formulation was optimized by Response Surface Methodology using central composite rotatable design for three factors (1.6-18.4% mushroom powder, 0.08-0.92% baking powder and 6.5-33.4% hydrogenated vegetable oil (HVO)) keeping common salt level constant at 2%. Sensory scores for colour, texture and overall acceptability of the 20 samples prepared for optimization studies were 6.3-8.8, 6.8-8.5 and 6.5-8.5, respectively out of maximum score of 9 for liked extremely. Their fat contents were 36.1-49.9% and expansion upon frying 80.3-96.9%. Five optimized formulations corresponding to the 5 responses were obtained. The compromised formulation was mushroom powder: 9 g, refined wheat flour (maida): 91 g, baking powder: 0.5 g and HVO: 20 g. Moisture in mushroom mathri was 3-5% (d.b.) and water activity was 0.22. Moisture should be below 4.1% for safe storage.