Browsing by Author "Velasco, Angel A."

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    Development of oyster mushroom (Pleurotus ostreatus) embutido
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-11) Dacumos, Jamica P.; Avecilla, Jonna S.; Gaetos, Trisha Joy E.; Tugade, Sarah Mae D.; Velasco, Angel A.; Ramirez, Edren F.; Hufana, Zhelyn A.; Quinitip, Tiffanny Ruth R.; Bayani, Keneth G.; Cacanindin, Geremy S.
    This study focused on developing an Oyster Mushroom (Pleurotus Ostreatus) Embutido a healthy plant-based food alternative. The objectives were to standardize the formulation and process, evaluate the sensory qualities, assess the microbiological safety, determine the physicochemical properties, measure the consumer acceptability, estimate the shelf life, compute production cost, and design a marketing plan. Using developmental, descriptive, experimental, and quantitative research designs, this study tested three formulations of Oyster Mushroom (Pleurotus Ostreatus) Embutido. Treatment 1 emerged as the most acceptable based on sensory evaluations, excelling in appearance, aroma, taste, and texture. Microbiological analysis confirmed safety, while physicochemical tests showed a high moisture content (76.51 g/100g), indicating product stability. The embutido maintained quality for up to 4 days at a refrigerated temperature and demonstrated high acceptability across age the groups. Cost analysis revealed competitive pricing. A marketing plan emphasized health benefits, innovation, and affordability. The product proved safe, nutritious, and commercially viable.