THE PRODUCTION OF PHOENIX MUSHROOM SAI AUA MIXED WITH FIBER FROM POMELO PEEL

Abstract

The objectives of this research were to divided into three part. First, study mixed of phoenix mushroom in 3 levels were 40, 60 and 80 percent by weight. The most of sensory score was selected for the next part. Second, it examined the quantity of pomelo peel mixture at 3 levels were 10, 15 and 20 percent by weight. Finally, the research focused on examining the preservative length of the selected product, phoenix mushroom Sai Aua mixed with fiber from pomelo peel, and its nutritional values. The findings revealed that the phoenix mushroom SaAua with the mixture of 60 percent by weight had the highest and sensory score highest was flavor of all (5.41±0.99 and 5.41±1.31 respectively). The SaAua with the mixture of 60 percent by weight of phoenix mushroom was developed to mix with fiber from the pomelo peel. The result shown that, the mixture of 15 percent by weight of fiber from pomelo peel had flavor score and texture score were highest of all (5.45±0.82 and 4.90±0.94 respectively) which was higher than the control sample.  The phoenix mushroom Sai Aua with the mixture of 15 percent fiber from pomelo peel was tested for the preservative length using a microorganism analysis.  It was found that the product can be kept for 2 weeks, and the total microorganism found was at 3.0x10⁶ C.F.U/gram, yeast at 3.2 x10⁴.  However, there were no bacteria found in the product.  So, the product can be kept for 2 weeks at the room temperature (30±1 degree celcious) .  In relation to nutrition value, the findings revealed that the product was higher in food fiber, vitamin A and vitamin C than the normal Sai Aua (11.24 grams, 18.8 microgram, and 0.89 milligram respectively).  It also contained fat, total calories and total calories from fat which were less than the normal Sai Aua too.