POWER OF EDIBLE MUSHROOMS – PRODUCT DEVELOPMENT USING OYSTER MUSHROOM (Pleurotus florida sp) POWDER FOR COOKIES

Abstract

Edible mushrooms are recognized as functional foods due to their high nutritional value, dietary fiber, and bioactive compounds [Wani, Bodha, & Wani, 2010; Cheung, 2013]. Pleurotus florida is one of the most cultivated oyster mushrooms in the Philippines and has potential for product diversification to increase income of growers [Das & Mukherjee, 2007; PSA, 2023]. The incorporation of mushroom powder into baked products has been explored to enhance nutritional value while addressing post-harvest losses [Chauhan, 2014; Wandee, Uttap, & Puttanlek, 2015].

This study aimed to develop shortbread cookies and chips using oyster mushroom (Pleurotus florida sp.) powder. Four levels of mushroom powder: 22g, 35g, 50g, and 63g, and three parts: whole fruiting body, pileus, and stipe were tested. Sensory evaluation was conducted using a 9-point hedonic scale based on appearance, aroma, taste, texture, sweetness, and overall acceptability following the methods of Lawless and Heymann and Meilgaard, Civille, and Carr.             Data were analyzed using ANOVA and Chi-Square Kruskal Wallis test. Return on Expenses [ROE] was computed using standard costing procedures [Gisslen, 2017; PSA, 2023].[2010][2016]

Results showed that 35g of mushroom powder produced the most favorable taste among the treatments. Statistical analysis revealed highly significant differences in taste and texture among treatments, but no significant difference in appearance, aroma, sweetness, and overall acceptability. Respondents preferred cookies made from whole fruiting body powder, followed by pileus and stipe powder. Overall, the mushroom cookies were rated from “Moderately Like” to “Like Very Much” across all sensory attributes. This supports previous findings that oyster mushroom powder can be incorporated into bakery products without negatively affecting consumer acceptability [Wandee et al., 2015].

The developed mushroom cookies yielded a net income with a return on expenses of 0.32%, indicating potential as an additional income source for mushroom growers and entrepreneurs. On a large-scale basis, net income and ROE are expected to improve. The study concludes that oyster mushroom powder, particularly at 35g using the whole fruiting body, is viable for cookie production as it combines nutritional enhancement, sensory acceptability, and economic feasibility.