Development of Seasoning Powder from Oyster Mushroom

Abstract

The research aim is utilizing oyster mushroom residues to develop seasoning powder.  The study investigates the preparation method prior to drying of oyster mushrooms at different temperatures, including 50, 55, and 60^oC. The oyster mushrooms of drying at 55^oC for 3 hours results showed a moisture content of 6.24%, lightness (L*) was 75.34, the redness (a*) was 1.43and the yellowness (b*) was 19.58with a drying rate of 21.2 kg of dry solid/hr. Additionally, the preparation of the oyster mushrooms by blanching in water and 2% salt solution at 90^oC for 2 minutes was reduced the lightness, while a* and b* values increased. However, both preparation methods did not significantly affect the moisture content or water activity of the mushroom powder. In the development of seasoning powder, the dried oyster mushroom powder was mixed with vegetable powder at ratios of 10, 20, 30 and 40%. It was found that 10% oyster mushroom powder was the most preferred by consumers. The addition of mushroom powder seasoning not only enhances the flavor but also increases the protein and fiber content in a product. In summary, the development of oyster mushroom seasoning powder not only adds value but also enhances nutritional value and reduces the consumption of monosodium glutamate (MSG).