4.5.3 Texture Acceptability of Mushroom Soup
In term of texture, the acceptance of particle in soups was determined (Table 4.3). Generally, soup prepared from freeze dried powders had higher scores for acceptability of 4.47 ± 1.10 than oven dried and vacuum dried powder that varies between 3.80± 1.06 and 4.47± 1.43. However, there was no significant difference (p> 0.05) among the soups prepared with fresh mushroom and powders in the respect of texture. The lower texture acceptability of oven dried mushroom soup might due to broken structure of oven-dried mushroom powders in this studies where higher temperature (55°C) and more agitated crushing process in order to obtain smaller particles size. Even the results indicated that there was not significant difference (p< 0.05) among the drying methods on the texture of soup, Parab et al. (2012) had studied the effect of incorporation the mushroom powders on the texture of an Indian snack product, …show more content…
The mushroom soup prepared from vacuum dried powders was significant higher acceptability while mushroom soup made from freeze dried powders had significant lower in degree of liking (2.97± 1.47). The soup prepared from fresh mushroom (3.97± 1.73) was equally liked as oven dried powders. The results indicated there was a significant effect among the drying methods on the taste of the soups. A similar studies done by Muyanja et al. (2014) on the sensory evaluation of mushroom soup prepared from oven dried mushroom (P.ostreatus) powder, the score of taste of mushroom soup made from oven dried powder was low (2.10±1.10) based on a 5 point intensity. As compared to previous study, the degree of liking of the taste of mushroom soup made from oven dried powder was higher. Muyanja et al. (2014) dried the mushroom at a relatively higher temperature of 60 ºC caused the losing protein and taste of mushroom (Chuku and Shaba,
In term of texture, the acceptance of particle in soups was determined (Table 4.3). Generally, soup prepared from freeze dried powders had higher scores for acceptability of 4.47 ± 1.10 than oven dried and vacuum dried powder that varies between 3.80± 1.06 and 4.47± 1.43. However, there was no significant difference (p> 0.05) among the soups prepared with fresh mushroom and powders in the respect of texture. The lower texture acceptability of oven dried mushroom soup might due to broken structure of oven-dried mushroom powders in this studies where higher temperature (55°C) and more agitated crushing process in order to obtain smaller particles size. Even the results indicated that there was not significant difference (p< 0.05) among the drying methods on the texture of soup, Parab et al. (2012) had studied the effect of incorporation the mushroom powders on the texture of an Indian snack product, …show more content…
The mushroom soup prepared from vacuum dried powders was significant higher acceptability while mushroom soup made from freeze dried powders had significant lower in degree of liking (2.97± 1.47). The soup prepared from fresh mushroom (3.97± 1.73) was equally liked as oven dried powders. The results indicated there was a significant effect among the drying methods on the taste of the soups. A similar studies done by Muyanja et al. (2014) on the sensory evaluation of mushroom soup prepared from oven dried mushroom (P.ostreatus) powder, the score of taste of mushroom soup made from oven dried powder was low (2.10±1.10) based on a 5 point intensity. As compared to previous study, the degree of liking of the taste of mushroom soup made from oven dried powder was higher. Muyanja et al. (2014) dried the mushroom at a relatively higher temperature of 60 ºC caused the losing protein and taste of mushroom (Chuku and Shaba,