Acceptability And Utilization Of Dried Oyster Mushroom (Pleurotus Ostreatus) In Various Dishes/ Mike T. Alejandro, Angielyn E. Almoete, Richelle Barcoma, Maverick Angel M. Mayo, Saira Rana and Princess Danielle C. Razon.--

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Alejandro, Mike T [author]

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Material type: Text

TextPublication details: Technological University Of The Philippines, Manila. 2024Description: xiv, 134 pages. 29 cmContent type:

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BTH TX 911.3 A44 2024

Dissertation note: College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2024 Summary: The study, Acceptability and Utilization of Dried Oyster Mushroom (Pleurotus ostreatus) in Various Dishes, examined the potential of dried oyster mushrooms as a nutritious and versatile ingredient to promote sustainability, economic growth, and food security in the Philippines. Addressing the limited awareness and resources among farmers, the research emphasized the application of dried oyster mushrooms in products such as chicharon, burger patties, nuggets, tocino, and gourmet recipes. Freeze-drying was employed as the primary preservation method to retain nutritional value, extend shelf life, and enhance culinary applications. Microbial analysis confirmed the product's safety, with results meeting international standards: Standard Plate Count (770 CFU/g), E. coli (<10 CFU/g), yeast and mold (480 CFU/g), Staphylococcus aureus (<10 CFU/g), and coliforms (<10 CFU/g), all within acceptable limits. The physico-chemical analysis revealed a moisture content of 5.15%, significantly below the optimal range of 10–14% for dried foods, minimizing microbial activity and preserving product quality. The crude protein content of 19.12% highlighted the nutritional value, making the product a viable plant-based protein source. Sensory evaluation, conducted using a 9-point hedonic scale, demonstrated high consumer acceptability in terms of taste, texture, and aroma. Iterative trials refined recipes to achieve optimal quality and safety. The findings affirmed the feasibility of integrating dried oyster mushrooms into various dishes, offering economic opportunities for Filipino farmers while addressing the growing demand for nutritious and sustainable food options.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CLA	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 A44 2024 (Browse shelf(Opens below))	c.1	Not for loan		BTH0005780

Bachelor's Thesis

College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2024

Includes bibliographic references and index.

The study, Acceptability and Utilization of Dried Oyster Mushroom (Pleurotus ostreatus)
in Various Dishes, examined the potential of dried oyster mushrooms as a nutritious and
versatile ingredient to promote sustainability, economic growth, and food security in the
Philippines. Addressing the limited awareness and resources among farmers, the research
emphasized the application of dried oyster mushrooms in products such as chicharon,
burger patties, nuggets, tocino, and gourmet recipes. Freeze-drying was employed as the
primary preservation method to retain nutritional value, extend shelf life, and enhance
culinary applications. Microbial analysis confirmed the product's safety, with results
meeting international standards: Standard Plate Count (770 CFU/g), E. coli (<10 CFU/g),
yeast and mold (480 CFU/g), Staphylococcus aureus (<10 CFU/g), and coliforms (<10
CFU/g), all within acceptable limits. The physico-chemical analysis revealed a moisture
content of 5.15%, significantly below the optimal range of 10–14% for dried foods,
minimizing microbial activity and preserving product quality. The crude protein content of
19.12% highlighted the nutritional value, making the product a viable plant-based protein
source. Sensory evaluation, conducted using a 9-point hedonic scale, demonstrated high
consumer acceptability in terms of taste, texture, and aroma. Iterative trials refined recipes
to achieve optimal quality and safety. The findings affirmed the feasibility of integrating
dried oyster mushrooms into various dishes, offering economic opportunities for Filipino
farmers while addressing the growing demand for nutritious and sustainable food options.

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