Experiments on processsing of mushroom chips fritters
Trần Thị Thu Hằng
Abstract
This study aimed at processing of mushroom snack used both cassava starch and mushroom, two available plentiful materials in Vietnam, to produce a new adequate product. The sensorial evaluation was based on the quality standard of TCVN 3215 -79. It was sugested that a mixture of 70% (w/w) of cassava starch and 25% (w/w) of oyster mushroom (Pleurotus ostreatus) could used for production of mushroom chips fritters. The mushroom was blanched in a 0.5 % citric acid solution. The fritters were dehydrated by drying in 12 hours at 50oC or by sundrying 10% moisture