Development of Crispy Spicy Snack from Bhutan Oyster Mushroom by-Product with Narok Chili Paste

Abstract

The aim of this study is to develop a crispy spicy snack from Bhutan oyster mushroom by-product and Narok chili paste. It was rejected
from the mushroom house with an evaporation system at Wat Jampee school, Suphan Buri province. The methodology of this study is the preparation of three different sizes of oyster mushroom by-products; shreded, medium, and whole mushrooms. They were then blanched in hot water, cooled in cold water, soaked in 1% Calcium Chloride (CaCl2) for 15 min., drained and dipped in batter, and deep fried at 160 °C in vegetable oil. The shred and medium size of mushrooms took 8 min. and 10 min. for the whole mushroom. It was then, baked at 90°C for 50 min. It was found that the shred and medium-sized oyster mushroom by-products had the exact overall liking at 6.90 at a slightly liking level. To select the standard recipe for Narok chili paste and the most appropriate size of mushroom by target customer for further product development. The experiment found that shredded mushrooms with Narok chili paste recipe
1 (T1S1) from six samples received the highest overall preference score of 6.10. As for the sensory evaluation with a 9-point Hedonic Scale found that the shredded mushroom with the first recipe chili paste got moderate overall liking (7.06), the color of the mushroom (7.09), crispiness (7.04) chili paste color (7.49), spiciness (6.90), saltiness (6.52). The consumer acceptance was 77%. Hence, the study of the development of a crispy spicy Bhutan Oyster Mushroom by-product snack from the mushroom house with an evaporation system at Wat Jampee School, Suphan Buri province, add value to the by-product until the country’s economic sustainability in the future.