Mushroom keropok lekor, an innovative food product

Abstract

Keropok lekor is a popular Terengganu heritage traditional snack. Mushroom keropok lekor was developed as an alternative variation of nutritious products combination high in dietary fibre and protein. The aim of this study is to develop the mushroom keropok lekor from grey oyster mushroom (Pleurotus sajor caju) and investigated its physicochemical properties and shelf life. The boiled mushroom keropok lekor contained a good source of dietary fibre (3 g/100 g), protein (7.9 g/100 g), low in fat (0.5 g/100 g) and a cholesterolfree product. It contained 1.1% of polyunsaturated fatty acid (PUFA). The addition of mushrooms to fishery products improved physically the characteristic of minced fish products and enhance their nutritional value. The sensory evaluation of mushroom keropok lekor (T4) showed that the attribute of taste, texture, appearance-shape, colour, and overall acceptance is more than 4.0 with an interval scale (0-5). The shear force (N) for optimum formulation (T4) 3.75 newton was significantly different from the control sample 6.61 newton. The mushroom keropok lekor had a soft texture compared to conventional keropok lekor in the market. The shelf-life study showed that the total viable count was 1.2×102 CFU/g, Escherichia coli, Staphylococcus, yeast, and mould was not detected after 24 months of frozen storage.