Valdez Anabella G.Quinoñes, Emmanuel P.2026-10-242026-10-242014Quinones, E. P. (2014). Development and standardization of mushroom (Pleurotus ostreatus) mixes [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, San Fernando City, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxxhttps://lakasa.dmmmsu.edu.ph/handle/123456789/2828The study aimed to develop and standardize mushroom mixes made from oyster mushroom (Pleurotus ostreatus) and evaluate their sensory qualities, physicochemical properties, microbiological qualities, and profitability. Two formulations were prepared: plain and spicy mushroom mixes. The mushrooms were cooked with the other ingredients, spread in pans, dehydrated, and packaged. The products were evaluated by trained and consumer panelists. Both formulations were acceptable, with the spicy formulation receiving better overall preference in the study's findings. The standardized mushroom mixes had a pH of 4.3, water activity of 0.49, moisture content of 6.67%, crude protein of 4.87%, crude fat of 6.30%, and crude ash of 23.90%. Yeast and mold counts were below 100 CFU/g, while the aerobic plate count was below 250 CFU/g. The study reported a return on investment of 26.02% and a projected payback period, although the period differs between sections of the thesis.en-USThesis