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Development of oyster mushroom (Pleurotus ostreatus) as main ingredient in various dishes / Alona Jean E. Seracarpio, Arjie S. Otero and Christian Jhon G. Catane.

By: Seracarpio, Alona Jean EContributor(s): Otero, Arjie S | Catane, Christian Jhon GMaterial type: Text

TextPublisher: Cebu City, Philippines : [Publisher not identified], c2019Description: iv, 78 leavesContent type: text Media type: unmediated Carrier type: volume

Contents:

Contents: Chapter I. The Problem and its Scope -- Chapter II. Presentation, Analysis and Interpretation of data -- Chapter III. Summary, Findings, Conclusions and Recommendations.

Summary: Summary:Oyster mushroom or Pleurotus ostreatus are edible fungi, which is cultured worldwide, specifically in India, Europe, Africa and Southeast Asia. They are delicate and sensitive, and they start degenerating the day after its harvest. It is sold in small piles or per kilo at the market. Nutritionally, oyster mushroom has a unique flavor and aromatic properties, and it is considered to be rich in protein, fiber, carbohydrates, minerals, vitamins, and low-fat contents. The objective of this study is to develop siomai, burger patty and adobo using the oyster mushroom as the main ingredient. General acceptability of the developed products using oyster mushroom based on its sensory attributes, taste, appearance, aroma and texture were also determined. This study used the experimental research design using the researcher-made questionnaire to test the acceptability. Fifty participants were chosen from the College of Hotel and Restaurant Management of the University of Cebu - Banilad, to participate in the study. The statistical treatment uses for data analysis were weighted mean, simple percentage, ANOVA, and chi-square. The cost of the Oyster Mushroom dishes was: P292.97 for siomai, while the patty was P411.11 and adobo was P310.88. The findings show that the developed oyster mushroom dishes are found highly acceptable according to its sensory attributes (Taste, Appearance, Aroma and Texture). Burger Patty has the highest acceptance rate among the dishes regarding its sensory attributes. Based on the formulated dishes, there is a slightly significant difference in each dish using the oyster mushroom as the main ingredient.

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Thesis	Periodicals	T Se65de 2019 (Browse shelf)	Not for loan		3UCBL000026047

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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2019.

Contents: Chapter I. The Problem and its Scope -- Chapter II. Presentation, Analysis and Interpretation of data -- Chapter III. Summary, Findings, Conclusions and Recommendations.

Summary:Oyster mushroom or Pleurotus ostreatus are edible fungi, which is cultured worldwide, specifically in India, Europe, Africa and Southeast Asia. They are delicate and sensitive, and they start degenerating the day after its harvest. It is sold in small piles or per kilo at the market. Nutritionally, oyster mushroom has a unique flavor and aromatic properties, and it is considered to be rich in protein, fiber, carbohydrates, minerals, vitamins, and low-fat contents. The objective of this study is to develop siomai, burger patty and adobo using the oyster mushroom as the main ingredient. General acceptability of the developed products using oyster mushroom based on its sensory attributes, taste, appearance, aroma and texture were also determined. This study used the experimental research design using the researcher-made questionnaire to test the acceptability. Fifty participants were chosen from the College of Hotel and Restaurant Management of the University of Cebu - Banilad, to participate in the study. The statistical treatment uses for data analysis were weighted mean, simple percentage, ANOVA, and chi-square. The cost of the Oyster Mushroom dishes was: P292.97 for siomai, while the patty was P411.11 and adobo was P310.88. The findings show that the developed oyster mushroom dishes are found highly acceptable according to its sensory attributes (Taste, Appearance, Aroma and Texture). Burger Patty has the highest acceptance rate among the dishes regarding its sensory attributes. Based on the formulated dishes, there is a slightly significant difference in each dish using the oyster mushroom as the main ingredient.

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