NUTRITIONAL QUALITY AND ACCEPTABILITY OF ...

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Indian oyster mushroom could be used for cake production. The effect of ..... characteristics of fibre-enriched sponge cakes made with Opuntia humifusa: LWT â.

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NUTRITIONAL QUALITY AND ACCEPTABILITY OF HEALTHY INDIAN OYSTER MUSHROOM CAKE Saowanee Ladnoy,1 Tipakorn Maungteuk,1 Sunisa Duangnum,1 Krittalak Pasakawee,2 Siriporn Riebroy,1,* 1 Food and Nutrition Program, Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand 2 Department of Food Technology, Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand *e-mail: [email protected] Abstract: The moisture content, texture profile and acceptability of mushroom cake added with different Indian oyster mushroom (Pleurotus sajor-caju) preparations (fresh, steamed, and dried processes) were investigated. The cake sample added with dried mushroom not only contained the lowest moisture content, but the texture also exhibited the highest hardness (p