Browsing by Author "Nolasco, Glen G."

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    Publication
    Development of oyster mushroom (Pleurotus ostreatus) loaf
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Nolasco, Glen G.; Pacada, Charles A.; Bermudez, Dodidly D.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.
    The study aimed to develop oyster mushroom loaf with acceptable sensory attributes, physico-chemical properties, microbiological qualities and profitability. Treatments varies on the amount of oyster mushroom and tofu. Ingredients were mixed, steamed for 1 hour, cooled and sliced then packed and stored at 4 °C. Oyster Mushroom Loaf has a light brown color with a to moderate saltiness, meaty flavor and slight spiciness, with a slightly rough texture starchy flavor was been eliminated by the frying. The microbial qualities of oyster mushroom loaf were the following 470 CFU/g total aerobic plate count and lOCFU/g. Yeast and mold count. The water activity of oyster mushroom loaf is 0.88. While the crude protein is 23.48g/100g, crude ash is L18g/100g and has a moisture content of 65.57g/100g.The oyster mushroom can be sold for Phpl21.07/250grams of steamed oyster mushroom loaf
  • No Thumbnail Available
    Publication
    Development of oyster mushroom (Pleurotus ostreatus) loaf
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Nolasco, Glen G.; Pacada, Charles A.; Bermudez, Dodidly D.; Estabillo, Imma Conception G.; Alvarez, Sheila B.
    The study aimed to develop oyster mushroom loaf with acceptable sensory attributes, physico-chemical properties, microbiological qualities and profitability. Treatments varies on the amount of oyster mushroom and tofu. Ingredients were mixed, steamed for 1 hour, cooled and sliced then packed and stored at 4 °C. Oyster Mushroom Loaf has a light brown color with a to moderate saltiness, meaty flavor and slight spiciness, with a slightly rough texture starchy flavor was been eliminated by the frying. The microbial qualities of oyster mushroom loaf were the following 470 CFU/g total aerobic plate count and 1OCFU/g. Yeast and mold count. The water activity of oyster mushroom loaf is 0.88. While the crude protein is 23.48g/100g, crude ash is L18g/100g and has a moisture content of 65.57g/100g.The oyster mushroom can be sold for Phpl21.07/250grams of steamed oyster mushroom loaf