Formulation of Umami Seasoning Based on Oyster Mushroom (Pleurotus ostreatus) and Button Mushroom (Agaricus bisporus) Containing Amino Acids and Directions for Further Development: A Preliminary Study

Joko Hermanianto ； Ditta Hakha Soleha ； Elis Nina Herliyana

《臺灣農業化學與食品科學》 61卷3期 (2023/09) Pp. 111-118

https://doi.org/10.6578/TJACFS.202309_61(3).0001

摘要

Mushrooms are an edible source of plant-based protein with distinctive flavors and can be developed into the dried seasoning. The research method consists of mushroom drying and powdering, product formulation, sensory analysis, and nutritional profile determination. Research was conducted using two factorial Randomized Complete Block Design (RCBD). The acceptance test result showed that formula 1 accounted for the highest acceptance score, containing 70% mushroom powder and 30% spice condiment. Check-All-That-Apply (CATA) analysis was conducted to obtain the key drivers liking of the product compared with market product (Brand T and Brand W). In this research, some sensory attributes such as umami, salty, garlic, mushroom scent and sweet spicy attributes drive the preference which could be used as potential directions for product improvement. The final product contained 15 kinds of amino acids mainly L-Glutamic acid and L-Aspartic acid suspected to help build the overall product flavor.

關鍵字

CATA Analysis ； Mushroom-based Seasoning ； Plant-based Umami ； Preliminary Study

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