Experiments on processsing of mushroom chips fritters

Abstract

This study aimed at processing of mushroom snack used both cassava starch and mushroom, two available plentiful materials in Vietnam, to produce a new adequate product. The sensorial evaluation was based on the quality standard of TCVN 3215 -79.  It was sugested that a mixture of 70% (w/w) of cassava starch and 25% (w/w) of oyster mushroom (Pleurotus ostreatus) could used for production of mushroom chips fritters. The mushroom was blanched in a 0.5 % citric acid solution. The fritters were dehydrated by drying in 12 hours at 50^oC or by sundrying 10% moisture