Application of response surface methodology on sensory properties in the development of mushroom-based patties from grey oyster mushroom (Pleurotus pulmonarius)

Abstract

Fast food especially meat patty has undeniably been a part of the culinary landscape across the globe. However, most of patties found in the market and fast food chains nowadays are made up with addition of fat and by-products which are considered unhealthy. Therefore, the objective of this study is to develop a healthy mushroom patty by optimizing the amount of mushroom and all-purpose flour in the formulation. Mushroom contains high protein and low fat content which can be an alternative for meat. Response Surface Methodology (RSM) was used to investigate the effects of different amount of mushroom and all-purpose flour on the consumer acceptance towards sensory properties such as appearance, aroma, taste, texture and overall acceptability by using a 7-point hedonic scale sensory test. The optimized conditions suggested by RSM were found to be 60% of mushroom with 17% of all-purpose flour. At the selected optimum conditions as given above, the highest preference of appearance (5.97), aroma (6.13), taste (6.07), texture (5.87) and overall acceptability (6.10) were obtained. The high sensory analysis scores for all sensory properties indicated the success of this study which will benefit the research on healthier meat alternative products and provide wide opportunities for new food developments in the future.