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Development of oyster mushroom (Pleurotus ostreatus) loaf

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dc.contributor.advisorPacada, Charles A.
dc.contributor.authorNolasco, Glen G.
dc.contributor.chairBermudez, Dodidly D.
dc.contributor.committeememberEstabillo, Imma Conception G.
dc.contributor.committeememberAlvarez, Sheila B.
dc.date.accessioned2026-07-21T02:49:18Z
dc.date.available2026-07-21T02:49:18Z
dc.date.issued2019-05
dc.description.abstractThe 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
dc.identifier.citationNolasco, G. G. (2019). Development of oyster mushroom (Pleurotus ostreatus) loaf [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2233
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 2
dc.titleDevelopment of oyster mushroom (Pleurotus ostreatus) loaf
dc.typeThesis
dspace.entity.typePublication
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