Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology

ISSN No:-2456-2165

Effects of Pre-treatment and Addition of Calamansi

Juice Extract on Oyster Mushroom Kropek Sensory
and Physicochemical Properties
Jeffrey M. Ostonal1, 2, Melanie B. Arugay1, Bernadette T. Bassig1, Honey Bhabes R. Iñigo1, Nur Aini Mahmudah1
Hershey Kae E. Dichoson 1, Lotis Joy C. Pesisano1, Alma Theresa S. Cabajes1
1
Institue of Food Science and Technology, University of the Philippines Los Baños,
Los Baños, Laguna, Philippines
2
College of Industrial Technology, Bicol University
Legazpi City, Philippines

Abstract:- This study investigated the effects of brine Keywords:- Oyster Mushroom, Calamansi, Kropek, Pre-
solution pre-treatment and addition of calamansi juice Treatment, Physicochemical Properties, Sensory Properties.
extract on oyster mushroom kropek sensory and
physicochemical (pH, color, moisture, water activity) I. INTRODUCTION
properties. Results revealed, that the pre-treatment and
addition of calamansi juice extract significantly affected Mushroom is a fleshy, spore-bearing fruiting body of
(p<0.05) the appearance (3.44 ±1.43 - 5.21 ±1.71), salty a macro-fungi, usually cultivated on soil or its growth
taste (3.35 ±2.29 - 4.92 ±2.17), sour taste (2.51 ±1.98 - medium. Generally, mushroom refers to the cultured white
5.42 ±2.51), and spicy taste (2.98 ±2.35 - 4.56 ±2.60) of the button mushroom (Agaricus bisporus) from Basidiomycota
kropek. The acceptability test also revealed a significant or Agaricomycetes that have a stem (stipe), a cap (pileus),
difference (p<0.05) on product appearance (7.09 ±1.22 - and gills (lamella) on the underside of the cap. The most
7.47 ±1.46) and overall acceptability (6.40 ±1.18 - 7.18 primitive mushroom production was documented in China,
±1.07). Although, in terms of consumer preference, no which remains among the top global mushroom producers,
differences were noted among sample ranks (p>0.05). along with the United States, Italy, The Netherlands, and
However, treatment 1 was chosen as the most preferred Poland [1]. Mushrooms have been utilized in sub-Saharan
since it had the lowest rank among samples, hence was Africa during the Paleolithic period (7000–9000 B.P.),
subjected to laboratory tests along with the control. where their application has been customarily related to
Physicochemical tests revealed a significant decrease religion [2].
(p<0.05) in the pH of both raw (6.17 ±0.02 - 4.17 ±.01)
and cooked (7.01 ±0.02 - 5.44 ±0.02) kropek with the The mostly grown edible mushrooms in the world are
increased amount of calamansi juice extract. Also, color Agaricus bisporus, Lentinus edodes, Pleurotus spp., and
parameters such as L* (67.03 ±0.84 - 71.60 ±1.04), a* Flammulina velutipes. In the Philippines, the mushroom
(5.63 ±0.55 - 9.30 ±0.36), b* (21.90 ±0.62 - 24.07 ± 0.55) industry has intensified during 1995, although in 2009, the
and Hue° (1.20 ±0.01 - 1.32 ±0.02) values were affected lowest production volume equivalent to 355 metric tons
significantly. Generally, the increase in brine solution (MT) was recorded. Majority of the mushrooms produced
and calamansi juice extract resulted in a lighter color were imported from neighboring countries namely China,
(red-yellow), as displayed by treatment 4 (15% brine and Taiwan, Thailand, Malaysia, Korea, and Japan. Cultivating
20ml calamansi juice extract), although treatment 3 mushrooms in the country is economically feasible due to
(15% brine and 20ml calamansi juice extract) exhibited inexpensive production cost from the use of low-priced
darker color. Nevertheless, the moisture content (1.08 growth media from agro wastes, and its increasing demand,
±0.07 - 1.13 ±0.35) and water activity (0.53 ±0.09 - 0.54 which will be an additional livelihood to the mushroom
±0.01) of the most preferred sample and the control were farmers [3], [4].
considered low and not significantly different (p>0.05),
indicating longer shelf stability. Therefore, results of this Oyster mushrooms (Pleurotus spp.) were firstly
study are important as they give baseline information cultivated in Germany in 1917 on tree stumps and wood logs
about the effect of pre-treatment and addition of [5]. They are a part of the genus Pleurotus and a good
calamansi juice extract on product key parameters that source of non‑starchy carbohydrates, containing high
would help solve problems during its processing, amount of dietary fiber and a moderate quantity of proteins,
preservation, storage, distribution, and even food including most amino acids, minerals, and vitamins [6].
consumption. However, it is recommended that further According to Croan (2004), protein content varies from 1.6
studies may be conducted, particularly in terms of the to 2.5%, and the niacin content is about ten times higher
correlation of some physicochemical properties with the than that of any other vegetable [7]. Moreover, Randive
results of sensory tests. (2012) reported that oyster mushrooms are rich in Vitamin
C, B complex, and mineral salts required by the human body

IJISRT21APR302 www.ijisrt.com 251

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
[8]. Due to its high nutrient content, the mushroom is intermediate product – this is typically fried in hot oil to
considered a perishable commodity that easily deteriorates obtain the edible puffed product [13].
by chemical and microbial spoilage. Hence, a preservation
method is needed to extend its shelf-life. In terms of nutritional content, kropek provides good
sources of carbohydrates and protein, as well as a small
Dehydration is one of the oldest and simplest methods amount of vitamin and micronutrients. Also, the starch in
frequently employed for food preservation [9], [10]. It is the this product is converted into resistant starch that remains
process that involves the removal of water or moisture in a unabsorbed in the small intestine of healthy individuals. It
food product by hot air circulation, which inhibits microbial has the advantages of dietary fibers, which influence the
growth such as bacteria and moulds [10]. Throughout digestive tract, microbial flora, blood cholesterol level, and
history, dehydration was dependent on the sun, wind, and the glycemic index as well as assist in the control of diabetes
smoky fire. However, recent advancements involved many [14].
types of sophisticated methods to dehydrate foods including
osmotic dehydration. Kantar World Panel reported that consumption of
snack foods is increasing which showed a 13 percent growth
Osmotic dehydration is the process of water removal from March 2015 to the same month in 2017 [15]. Among
by immersion of water-containing cellular solid in a snack food products, snacks such as tortillas and chips were
concentrated aqueous solution [10], [11]. In this method, at the top of the pyramid. Nielsen (2014) also reported that
foods are immersed or soaked in a saline or sugar solution consumers are going towards healthy snack options [16]. In
which diffuses into the surrounding solution of higher recent years, people are demanding for a healthier snack
osmotic pressure. The diffusion of water and low-molecular- foods, hence, kropek made from mushrooms will be the best
weight substances from the tissue structure during the alternative.
osmotic dehydration is accompanied by the counter-current
diffusion of osmo-active substances [10]. Thus, this method Furthermore, the value-addition of snack foods can be
is preferred over other methods due to the retention of color, improved by incorporating high vitamin C food substances
aroma, nutritional constituents, and flavor compounds [12] such as calamansi. Also called calamondin, calamansi
prior to product drying. (Citrus microcarpa), is considered an economically
important citrus hybrid that is native and predominantly
Drying is a process by which water activity is reduced cultivated in the Philippines. Its juice extract has the
to a level that stops microbial activity and the deteriorative combination of a sweet mandarin-like aroma with a zesty
chemical reactions. When drying is employed as a taste of lime, a slightly peel-like note of orange, and a hint of
preservation method, the growth of spoilage and pathogenic acidic astringency. It has been commonly used as a
microorganisms is prevented, ensuring food quality and seasoning in food and is also often used as a flavoring or as
safety. The ultimate endpoint for the drying process is the a food additive to enhance iron absorption [17]. The ability
equilibrium in the drying system. In general, meat, fish, and of calamansi juice to lower cholesterol, boost immunity,
dairy products are dehydrated to a moisture content of < 3% control diabetes, and improve respiratory health [18] to
while vegetable and cereal products around 5% and 12%, name a few were the basis for the addition of calamansi
respectively. A maximum moisture level is usually juice extract in mushroom kropek development in this study.
established for each dried product separately, based on the
desired quality after drying and during storage [9]. II. OBJECTIVES

Combining osmotic dehydration and drying contribute The main objective of this study was to investigate the
to a food product with longer shelf-life. Hence, the effect of pre-treatment and addition of calamansi juice
processing of oyster mushrooms utilizing these methods can extract on oyster mushroom kropek properties. Specifically,
be useful in food processing and food product development this study aimed to;
such as in kropek production. 1. Determine the sensory characteristics, acceptability level,
and consumer preference of oyster mushroom kropek.
Kropek is a traditional dried crispy food product 2. Determine the pH and color of the oyster mushroom
mostly popular in South-East Asian countries, particularly in kropek.
Indonesia and Malaysia, hence has a high potential 3. Determine and compare the water activity and moisture
economic impact. This low-density snack is prepared from a content of the most preferred sample of oyster mushroom
mixture of fish and starch or flour, seasonings, and other kropek and the control.
protein-rich ingredients which give its distinct flavor. In
kropek production, starch is usually mixed with ground fish III. MATERIALS AND METHODS
and other protein-rich ingredients and then kneaded
manually to obtain a dough. The dough is formed to a A. Raw Materials and Equipment
cylindrical shape (with a diameter around 5 to 10 cm) and Oyster mushrooms (Fig. 1) were procured from
then cooked by boiling or steaming. The cooked dough is Calamba City, Laguna. Other ingredients such as cornstarch,
cooled and cut into thin slices (3 mm thickness) and then water, ground white pepper, salt, sugar, and MSG were
dried. The dried product obtained is considered an bought from a supermarket in Los Baños, Laguna.
Equipment used for the processing and analyses of

IJISRT21APR302 www.ijisrt.com 252

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
mushroom kropek properties were from the laboratory of the C. Sensory Evaluation of Oyster Mushroom Kropek
Institute of Food Science and Technology, University of the After processing, kropek were cooked in a frying pan
Philippines Los Baños, Laguna, Philippines. with an oil temperature of 1800C until sufficient puffing was
observed. The cooked kropek were subjected to sensory
evaluation which was performed in triplicates using fifteen
(15) semi-trained panelists composed of Food Science
students and professors. The panelists evaluated the products
using Quantitative Descriptive Analysis (QDA) in terms of
appearance, aroma, texture, and taste (salty, sour, spicy,
mushroom, and off-flavor); nine (9)- point hedonic scale test
for the acceptability evaluation in terms of appearance,
aroma, texture, taste and overall acceptability; and ranking
for preference test for the determination of consumer
preference. Fig. 2 shows the sample presentation of coded
samples for sensory evaluation. Results from the sensory
evaluation were analyzed statistically to determine the most
preferred treatment. Then, the most preferred treatment was
subjected to color, pH, water activity, and moisture content
Fig. 1. Fresh Oyster Mushroom after Washing and Draining.
analyses.

B. Processing of Oyster Mushroom Kropek

Mushrooms were washed with tap water and measured
according to the formulation in Table 1. Other ingredients
such as cornstarch, water, ground white pepper, salt, sugar,
and MSG were also quantified according to the formulation.
Then, ingredients were combined using a blender until the
mixture is homogenized. Next, 5g of the slurry was weighed
in a tared plastic molder and steamed for 5 minutes. The
molded products were then cut in half and arranged in a
drying tray. Drying at 80°C for 1.5-2 hours was observed.
Finally, dried products were conditioned for 30 minutes at
room temperature before packaging in a re-sealable Fig. 2. Presentation of Coded Samples for Sensory Evaluation.
aluminum stand-up pouch.

D. Color Parameters Analysis

TABLE 1. FORMULATION OF OYSTER MUSHROOM KROPEK
Sample cooked kropek was crushed and flattened in a
Ingredients Quantity Unit transparent plastic then the calibrated chromameter was used
Mushroom 150 ml
Cornstarch 150 ml
in determining color, wherein L* indicates the degree of
Water 220 ml whiteness or darkness (0 = black and 100 = white), a*
White Pepper (ground) 3 g indicates the degree of redness (+) and greenness (–), and b*
Salt 5 g indicates the degree of yellowness (+) and blueness (–).
Sugar 2 g Using b* and a* values, hue angle (1) was computed (red=0,
MSG 2 g
yellow = 90).

The formulation above was also used for the kropek b∗ (1)
samples with oyster mushroom pre-treated with brine
Hue° = tan−1
a∗
solution, and mixture with added calamansi juice extract.
The mushroom was first soaked in the brine solution for 30 E. Determination of pH and Water Activity (aw).
minutes and adding calamansi extract during blending and For the pH determination, 1 gram of uncooked and 1
mixing. The varying concentrations of brine solution and gram cooked of kropek samples were dissolved in 10 ml
amounts of calamansi juice extract added for different water separately and analyzed using a pH pen (Apera
treatments are shown in Table 2. Instruments). For the water activity (aw) determination,
crushed uncooked kropek was analyzed using a water
TABLE 2. TREATMENTS OF OYSTER MUSHROOM KROPEK activity meter (Novasina) until constant aw values were
Treatment Brine Solution Calamansi Juice obtained.
(%) Extract (ml)
Control 0 0
Treatment 1 5 10 F. Moisture Content Determination
Treatment 2 15 10 Using oven (Memmert) set at 100 ±5°C, tared crucibles
Treatment 3 5 20 with an initial weight of approximately two (2) grams of
Treatment 4 15 20 uncooked kropek samples were dried until constant weights

IJISRT21APR302 www.ijisrt.com 253

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
were achieved. Equation 2 was used for the computation of Table 3 further shows that the appearance (surface
percent (%) moisture content (MC). color) of the kropek samples ranged from 3.44 ±1.43 to 5.21
±1.71 which is described as white to light brown. In
Initial weight−Final weight (2) particular, the control (3.44 ±1.43) was significantly whiter
% MC = x 100
Initial weight (p<0.05) than other samples, except from treatment 4 (3.57
±1.45). On the other hand, treatment 3 (6.20 ±1.34) was
G. Statistical Analyses significantly lighter brown (p<0.05) than other samples,
Results of sensory evaluation using 9-point hedonic except from treatment 1 (7.29 ±1.01) and treatment 2 (7.09
and QDA as well as data on color, pH, water activity, and ±1.22). However, no significant color differences (p>0.05)
moisture content were expressed as mean from triplicate were noted among treatments 1, 2, and 4. These results may
values ± standard deviation. Data were subjected to single- suggest that despite the pre-treatment and the addition of
factor analysis of variance (ANOVA) and for the post-hoc calamansi juice on the kropek samples, it significantly
determination of significant differences at 95% level of changed the color of the product after frying.
significance using Tukey Pairwise Comparisons in Minitab
18.1 version. On the other hand, data on rank preference test According to Miranda and Aguilera (2016), the color
were subjected to Kendall Coefficient of Concordance (95% of the product is developed during frying as a result of the
level of significance) using Microsoft excel-MegaStat. Maillard reaction and as influenced by factors such as
reducing sugar and amino acid content [21]. Also, Nurul et
IV. RESULTS AND DISCUSSION al. (2009) stated that the rate of Maillard reaction depends
on its chemical environments such as the chemical
A. Sensory Characteristics, Acceptability, and Consumer composition of food, water activity, pH, and the reaction
Preference of Oyster Mushroom Kropek temperature [22]. Hence, since food samples only varied in
Sensory quality is a key factor in food acceptability terms of pre-treatment and amount of calamansi juice extract
because consumers seek food with certain sensory added, these might have contributed to the color differences
characteristics. The acceptance of food will depend on among samples. An additional factor could be the slight
whether it responds to consumers' needs and on the degree differences in time and temperature during frying, despite
of satisfaction that it can provide [19], [20]. For this study, the rigorous effort of control and monitoring. Nevertheless,
quantitative descriptive analysis (QDA) was used to color is one of the most important sensory attributes that
characterize fried kropek samples (Fig. 2 and Table 3), while greatly influence consumer perception and can lead to
a 9-point hedonic scale test and rank preference test were rejection [23] or acceptance of the product. If the color is not
used to determine its acceptability level (Table 4) and attractive and of acceptable quality, the consumer is less
consumer preference (Table 5). likely to purchase it, regardless of its excellent flavor, taste,
or other quality attributes [24].

Using a 9-point hedonic scale test, Table 4 revealed

that the differences in the appearance (surface color) of
samples significantly affected (p<0.05) their acceptability
level. In particular, treatment 3 (6.20 ±1.34) had
significantly lower acceptability (p<0.05) compared to other
samples, which described as “liked slightly.” Although,
results also revealed that the differences among the control
(7.47 ±1.46), treatment 1 (7.29 ±1.01), treatment 2 (7.09
±1.22), and treatment 4 (7.02 ±1.31) were not significantly
different (p>0.05). In general, the acceptability level of
samples in terms of appearance was described as “liked
moderately”.

Differences were also noted among the taste of kropek

samples, particularly in terms of salty taste, sour taste, and
spicy taste (Table 3). The salty taste ranged from 3.35 ±2.29
Fig. 3. Sensory Characteristics of Oyster Mushroom Kropek. to 4.92 ±2.17, which is described as weak to moderately
strong with the control (3.35 ±2.29) having a significantly
Fig. 3 shows the sensory characteristics of oyster weaker salty taste (p<0.05) compared to other samples,
mushroom kropek samples with pre-treatment and added except from treatments 1 (3.86 ±2.26) and 2 (4.62 ±2.57).
calamansi juice extract as well as the control. It can be seen This means that the pre-treatments of mushrooms with brine
that there are variations in terms of the sensory solution before processing significantly increased the
characteristics evaluated, specifically in terms of saltiness (p<0.05) of the kropek, although the concentration
appearance, aroma, texture, and taste (salty, sour, spicy, (5% and 15%) of salt did not significantly affect the salty
mushroom, and off-flavor). taste (p<0.05) of treatment 1, treatment 2, treatment 3 and
treatment 4. Similarly, in terms of sour taste, the control
(2.51 ±1.98), treatment 1 (3.94 ±2.55), and treatment 4 (5.42

IJISRT21APR302 www.ijisrt.com 254

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
±2.51) significantly differ (p<0.05) from each other, with On the other hand, results of quantitative descriptive
treatment 4 having the highest score in sourness, while the analysis (QDA) in Table 3 showed that the aroma of kropek
control having the least. This means, that the addition of samples ranged from 2.87 ±2.18 to 3.82 ±2.77 (weak to
calamansi juice in the mixture was significantly perceptible moderately strong), texture (crunchiness) ranged from 5.70
in the amount of 10 and 20mL. However, results also ±2.55 to 6.45 ±2.09 (moderately loud), mushroom taste
revealed that despite these variations, the sourness of ranged from 3.30 ±2.29 to 4.29 ±1.61 (weak to moderately
treatments 2(4.14 ±2.55) and treatment 3(5.24 ±2.52) was strong), and off-flavor ranged from 2.52 ±2.27 to 3.40 ±2.86
not significantly different (p>0.05) from each other and (weak). Results also revealed that the use of pre-treatment
treatments 1 and treatment 4. Lastly, in terms of spicy taste, and the addition of calamansi juice extract did not
the control (2.98 ±2.35) and treatment 2 (4.56 ±2.60) was significantly affect (p>0.05) some of the product
significantly different (p<0.05) from each other, which characteristics such as aroma, texture, mushroom flavor, and
suggests that the 15% brine pre-treatment and the addition of off-flavor.
10ml calamansi juice extract significantly increased the
spicy flavor of the kropek. Although, results also revealed Among the sensory characteristics, texture/crunchiness
that treatments 1 (3.82 ±2.54), treatment 3 (3.96 ±2.51), and had one of the highest scores in the descriptive as well as in
treatment 4 (3.60 ±2.55) were not significantly different terms of acceptability test. Typically, in the development of
(p>0.05) from each other, as well as from the control and fried food products, crispness and crunchiness is one of the
treatment 2. important and critical properties affecting product
acceptability [23]. However, since formulations used in this
Moreover, results also revealed that treatments 1 (3.82 study were constant, the pre-treatment and addition of
±2.54), treatment 3 (3.96 ±2.51), and treatment 4 (3.60 calamansi juice showed no significant effect on these
±2.55) were not significantly different (p>0.05) from each characteristics. Nevertheless, possible differences in
other, from the control and treatment 2. Nonetheless, despite crispness could arise from air spaces that may develop
these differences in taste of kropek samples, Table 4 within the crisp structure [25], due to moisture uptake after
revealed that these did not significantly affect (p>0.05) the frying [21] as well as differences in starch and other
product acceptability in terms of taste (6.33 ±1.58- 7.04 chemical components of the food product [26].
±1.40). Although, it can be noted that treatment 1 (7.04
±1.40) had the highest acceptability value which was The results of quantitative descriptive analysis (QDA)
described as “liked moderately”, while treatment 3 (6.33 were supplemented by the results of the acceptability test in
±1.58) had the lowest acceptability value and was described Table 4 as well as by the use of ranking for preference test in
as “liked slightly.” Table 5.

TABLE 3. DIFFERENCES ON THE SENSORY CHARACTERISTICS OF OYSTER MUSHROOM KROPEK AND THE CONTROL.
Parameters* Sample**
Control T1 T2 T3 T4
Appearance 3.44 ±1.43c 4.38 ±1.53ab 4.43 ±1.62ab 5.21 ±1.71a 3.57 ±1.45bc
Aroma 2.87 ±2.18a 3.53 ±2.60a 3.82 ±2.42a 3.59 ±2.44a 3.82 ±2.77a
Texture 6.26 ±2.13a 6.45 ±2.09a 5.84 ±2.30a 5.70 ±2.55a 6.36 ±6.40a
Salty Taste 3.35 ±2.29b 3.86 ±2.26ab 4.62 ±2.57ab 4.79 ±2.38a 4.92 ±2.17a
Sour Taste 2.51 ±1.98c 3.94 ±2.55b 4.14 ±2.55ab 5.24 ±2.52ab 5.42 ±2.51a
Spicy Taste 2.98 ±2.35b 3.82 ±2.54ab 4.56 ±2.60a 3.96 ±2.51ab 3.60 ±2.55ab
Mushroom Taste 4.29 ±1.61a 4.02 ±2.27a 4.01 ±2.45a 3.30 ±2.29a 3.68 ±2.26a
Off-flavor 2.59 ±2.49a 2.52 ±2.27a 3.27 ±2.47a 3.40 ±2.86a 3.02 ±2.60a
*Description: 0-3.49 (white surface color, weak aroma/taste, soft texture/crunchiness), 3.5-6.99 (light brown surface color, moderately strong aroma/taste/crunchiness-loud), 7.0-10.0 (dark brown,
strong aroma/taste, loud/texture/crunchiness).
** Values in the same row followed by the same letter (a,b,c) are not significantly different (p> 0.05).

TABLE 4. ACCEPTABILITY OF OYSTER MUSHROOM KROPEK SAMPLES AND THE CONTROL.

Parameters* Sample**
Control T1 T2 T3 T4
Appearance 7.47 ±1.46a 7.29 ±1.01a 7.09 ±1.22a 6.20 ±1.34b 7.02 ±1.31a
Aroma 6.87 ±1.08a 6.89 ±1.15a 6.91 ±1.10a 6.62 ±1.9a 6.84 ±1.22a
Texture 7.47 ±0.94a 7.13 ±1.08a 6.76 ±1.40a 6.71 ±1.59a 6.80 ±1.63a
Taste 6.89 ±1.21a 7.04 ±1.40a 6.71 ±1.06a 6.33 ±1.58a 6.89 ±1.23a
Overall Acceptance 7.00 ±1.13ab 7.18 ±1.07a 6.67 ±1.02ab 6.40 ±1.18b 6.84 ±1.28ab
*Description: 9- like extremely, 8- like very much, 7- like moderately, 6- like slightly, 5-neither like or dislike, 4- dislike slightly, 3- dislike moderately, 2- dislike very much, 1- dislike extremely.
** Values in the same row followed by the same letter (a,b) are not significantly different (p> 0.05).

TABLE 5. PREFERENCE TEST OF OYSTER MUSHROOM KROPEK SAMPLES AND THE CONTROL.
Sample Control T1 T2 T3 T4
Average Rank* 2.93a 2.80a 2.87a 3.27a 3.13a
*Lowest rank means most preferred. Values in the same row followed by the same letter are not significantly different (p> 0.05) using Kendall Coefficient of Concordance.

IJISRT21APR302 www.ijisrt.com 255

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Furthermore, using the ranking for preference test the pH values of raw and cooked kropek significantly
(Table 5), where panelists were forced to rank samples increased after frying.
according to their choices, results revealed that no
differences were noted among sample ranks, which indicates Nevertheless, the decrease in pH might have inhibitory
that all of the samples were equally preferred by the effects on microbial contamination [28], hence can
panelists. However, treatment 1 was chosen to be the most contribute to a possible increase in shelf stability. However,
preferred and was subjected to laboratory tests along with it can also have a significant effect on product quality
the control, since it had the lowest rank among samples. particularly in terms of taste. As noted, on the sensory test,
differences in the sour taste were recognized by the panelist
Therefore, it can be established that all samples with the amount of calamansi juice extract added. As
evaluated in this study have promising market potentials if reported by Lee (2000) the pH of calamansi juice extract
planned to be commercialized and sold to consumers. was 2.4 [29], indicating higher acidity. Hence, once added to
Although, it is important to note that if a higher degree of food products, it can significantly decrease its pH value and
acceptability is sought for fried oyster mushroom kropek, affect its qualities.
key parameters such as appearance and taste should be taken
into consideration along with aroma and texture/ On the other hand, the color characteristics of fried
crunchiness. oyster mushroom kropek samples are shown in Table 7. The
result showed that L* values of kropek samples were in the
B. pH and Color Parameters of Oyster Mushroom Kropek range of 67.03 ± 0.84 to 71.60 ± 1.04, indicate lightness.
Samples Results also revealed, that differences among the samples
Food product has its physicochemical characteristics were observed with treatment 3 (67.03 ± 0.84) having a
which will have an important effect on its nutritional and significantly lower L* value (p< 0.05) compared to other
sensory quality [27]. Hence, in this study, physicochemical samples, except from the control (69.00 ± 0.79), which
properties such as pH and color parameters were indicates that sample exhibits brown or darker color. This
determined. result is in agreement with the sensory test results, where
treatment 3 was perceived to have a lighter brown color
The pH value is a direct function of the free hydrogen among all treatments. However, instead of the control,
ions present in food and is a measure of free acidity. In treatment 4 (71.60 ± 1.04) was found to have a lighter color.
terms of pH of raw kropek, Table 6 shows that values ranged Although, the L* value of treatment 4 was not significantly
from 4.17 ± 0.01 to 6.17 ± 0.02, with treatment 4 having the different (p> 0.05) from the control, treatment 1, and
lowest, while the control (6.17 ± 0.02) having the highest. treatment 2.
Results also revealed that the pH value of treatment 1 (4.67
± 0.01) was not significantly different (p< 0.05) from
TABLE 7. COLOR CHARACTERISTICS OF OYSTER MUSHROOM
treatment 2 (4.64 ± 0.01). Similarly, no significant KROPEK SAMPLES AND THE CONTROL.
difference (p< 0.05) was noted on the pH values of treatment Color Parameters**
Sample
3 (4.20 ± 0.01) and treatment 4 (4.17 ± 0.0). Therefore, it L* a* b* Hue°
can be established that the pre-treatment and addition of Control 69.00 ±0.79ab 7.07 ±0.23b 23.40 ±0.56ab 1.28 ±0.00b
calamansi significantly increased (p< 0.05) the acidity of the T1 70.57 ±1.14a 6.83 ±0.45b 23.93 ±0.49a 1.29 ±0.02ab
T2 70.60 ±1.15a 7.47 ±0.38b 24.03 ±0.65a 1.27 ±0.01b
kropek. In particular, increasing the amount of calamansi T3 67.03 ±0.84b 9.30 ±0.36a 24.07 ±0.55a 1.20 ±0.01c
extract, significantly decreased the pH of the product. T4 71.60 ±1.04a 5.63 ±0.55c 21.90 ±0.62b 1.32 ±0.02a
**
Reported values are averages of at least 3 trials ±standard deviation. Values in the same column
followed by the same letter (a,b,c) are not significantly different (p> 0.05).
TABLE 6. pH VALUE OF RAW AND COOKED OYSTER
MUSHROOM KROPEK SAMPLES AND THE CONTROL.
Sample
pH* In terms of a*, values were in the range of 5.63 ± 0.55
Raw Cooked to 9.30 ± 0.36 with treatment 4 (5.63 ± 0.55) having
Control 6.17 ± 0.02a 7.01 ± 0.02a
T1 4.67 ± 0.01b 5.52 ± 0.02b
significantly lower a* value among all samples, indicating
T2 4.64 ± 0.01b 5.44 ± 0.02c weaker redness. On the contrary, treatment 3 (9.30 ± 0.36)
T3 4.20 ± 0.01c 4.56 ± 0.01d was found to have a significantly higher a* value among
T4 4.17 ± 0.01c 4.64 ± 0.01e samples which means obvious stronger redness.
*Reported values are averages of at least 3 trials ±standard deviation. Values in the same column
followed by the same letter (a, b, c, d, e) are not significantly different (p> 0.05). Nevertheless, differences in a* values of the control (7.07 ±
0.23), treatment 1 (6.83 ± 0.45) and treatment 2 (7.47 ±
0.38) were not significant (P>0.05).
On the other hand, the pH of cooked oyster mushroom On the other hand, in terms of b*, values ranged
kropek ranged from 5.44 ± 0.02 to 7.01 ± 0.02, with between 21.90 ± 0.62 to 24.07 ± 0.55, representing
treatment 2 having the lowest pH, while the control having yellowness. However, despite obvious yellow color,
the highest pH. Generally, pH values of samples differ treatment 4 (21.90 ± 0.62) had a significantly lower b* value
significantly from each other (p< 0.05), with the sample (p< 0.05) compared to all other samples, except from the
which received a higher amount of calamansi juice extract control (23.40 ± 0.56). While, no significant differences (P<
having the lowest pH value. Besides, it was observed that 0.05) were noted among control (23.40 ± 0.56), treatment 1
the pH of cooked kropek increased slightly relative to the pH (23.93 ± 0.49), treatment 2 (24.03 ± 0.65), and treatment 3
of the raw kropek. Although, it was not determined whether (24.07 ± 0.55).

IJISRT21APR302 www.ijisrt.com 256

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Lastly, in terms of hue angle (H°), values ranged from food matrix that has a unique role in various physical,
1.20 ± 0.01 to 1.32 ± 0.02 suggesting color towards red. chemical, and biological reactions, which largely convey
Results also revealed that H° of treatment 3 (1.32 ± 0.02) possible rheological changes, enzymatic activities, and
was significantly lower (P< 0.05) compared to other kropek microbial growth [34], [35]. Water activity is an important
samples. Also, results revealed that the H° of treatment 4 intrinsic parameter significant to food safety as well as in
(1.32 ± 0.02) was significantly higher (P< 0.05) from all food preservation and shelf stability [36]. As defined, water
kropek samples, except from treatment 1 (1.29 ± 0.02). activity is the partial vapor pressure of water in a matrix
Furthermore, differences in the H° of control (85.16 ±2.32), divided by the standard state partial vapor pressure of water
treatment 2 (1.27 ± 0.01) and treatment 1 (1.29 ± 0.02) were [37]. Commonly, the water activity in food is measured in
not significant (p< 0.05). values from 0.00 to 1.0.

Therefore, it can be recognized that the pre-treatment According to the Food and Agriculture Organization
and addition of calamansi juice extract resulted in a lighter (FAO), a shelf-stable dehydrated kropek or chips must have
color (red-yellow), as exhibited by treatment 4 (15% brine a water activity of ≤0.60 [38]. Besides, Fontana (1998)
and 20ml calamansi) although treatment 3 (15% brine and stated that foods with aw values less than 0.3 are largely
20ml calamansi) had the darker color. However, generally, protected against lipid oxidation, non-enzymatic browning,
the frying process would result in the loss of the lighter color enzymatic activity, and microbial spoilage [39]. Hence,
of the fried product. For instance, in the case of fish based on the results of analysis (Table 8), control (0.54
crackers, the frying process at high temperatures contributes ±0.01) and the most preferred sample (0.53 ±0.09) have
to the denaturation and oxidation of fish protein which leads water activity within the required values, indicating
to the darker color of the product [22]. Likewise, the conformance with the requirement. Also, results further
formation of colored compounds can be related to revealed, that the aw values of the two samples are not
involvements of H2O released from amino acids and in significantly different ( p>0.05), emphasizing that the pre-
Maillard-type reactions [30]. Moreover, Ngadi et al. (2007) treatment by soaking in 5% brine solution and the addition
stated the decrease in the L* value in the fried food sample of 10 ml calamansi juice extract did not significantly affect
may be attributed to caramelization at a high frying the aw content in the sample, considering the similar
temperature aside from Maillard browning [31]. conditions such as drying time, temperature and
conditioning. Therefore, the low amount of moisture and a w
C. Moisture Content and Water Activity (aw) of Oyster values of oyster mushroom kropek indicates high shelf
Mushroom Kropek stability.
The water activity and moisture content of the
uncooked control and most preferred formulation (treatment V. CONCLUSIONS AND RECOMMENDATIONS
1) of kropek are summarized in Table 8. Based on the
results, the moisture content of the control (1.13 ±0.35) and This study revealed that varying concentrations of
most preferred sample (1.08 ±0.07) were both low and not brine solution for pre-treatment and amount of calamansi
significantly different at p>0.05. Moisture content is the juice extract significantly affected the oyster mushroom
quantity or the percentage of water contained in a matrix that kropek sensory properties, particularly in terms of
influences the taste, texture, appearance, weight, and shelf appearance and taste. However, despite the differences in
life of food products [32]. For dehydrated kropek, it must several properties, it did not significantly affect the product
have the moisture of ≤10.00%. Controlled reconditioning, acceptability and consumer preference. Besides, increasing
appropriate packaging, and storage must be performed to the concentration of brine solution and amount of calamansi
prevent the re-absorption of moisture into the food substrate. juice extract significantly increased the acidity of kropek,
Also, efficient drying time, temperature, and humidity are while after frying it was slightly reduced. On the other hand,
important to acquire balance drying and prevent surface the color of kropek became lighter with the increasing
hardening of kropek. As specified by Mohamaddan (2016), concentration of brine and amount of calamansi juice
the drying rate of kropek is relatively dependent on humidity extract, although other factors such as the composition of
value [33]. food, pH, and temperature during frying might also have
contributed. In general, oyster mushroom kropek with and
without pre-treatment and added calamansi juice extract is
TABLE 8. WATER ACTIVITY AND MOISTURE CONTENT OF RAW considered as low moisture food, which suggests good shelf-
CONTROL AND MOST PREFERRED OYSTER MUSHROOM
KROPEK. stability. Therefore, this study demonstrated that
Parameter Sample* incorporating calamansi juice extracts and the use of pre-
Control Most Preferred treatment have a beneficial (improves properties) or
Water Activity (aw) 0.54 ±0.01a 0.53 ±0.09a detrimental (alter good qualities) effects on food product
Moisture Content (%) 1.13 ±0.35a 1.08 ±0.07a properties. Hence, it is recommended that careful
*Reported values are averages of at least 3 trials ±standard deviation. Values in the same row
followed by the same letter are not significantly different (p> 0.05). manipulation of product and process variables should be
taken into account to maintain and improve key properties
However, the determination of water content is not critical to food products. Also, further studies may be
sufficiently informative to predict the stability of food conducted specifically in terms of the correlation of some
products. Thus, water activity (aw) brings a supplement of physicochemical properties with the results of sensory tests.
information as it accounts for the availability of water in the Nevertheless, the results of this study will serve as baseline

IJISRT21APR302 www.ijisrt.com 257

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
information that will be useful for food processors and [12]. A.K Yadav and S.V. Singh, “Osmotic dehydration of
future researchers, especially those engage in kropek fruits and vegetables: a review,” J Food Sci Technol.,
processing and similar products. 2014, 51(9):1654–1673.
[13]. T. K. Taewee, Cracker “Keropok”: A review on factors
ACKNOWLEDGMENT influencing expansion. International Food Research
Journal, 2011, 18(3): 855-866.
The assistance and support rendered by Dr. April [14]. M.Z.M. Nor, R.A. Talib, M.A Noranizan, N.L. Chin,
Shayne Lobaton-Sulabo in conducting the experiments is and, K. Hashim, “Increasing Resistant Starch Content
highly acknowledged. in Fish Crackers through Repetitive Cooking-Chilling
Cycles,” International Journal of Food Properties,
REFERENCES 2014, 17:966–977.
[15]. Philippine News. Snack food purchase among Filipino
[1]. J. Feeney, C.M Dweyer, J. A. Hasler-Lewis, M. homes rising, Kantar Worldpanel study shows.
Milner, S. Noakes, M. Rowe, R. B. Wach, J. Beelman, Retrieved from Adobo Magazine. May 16, 2017.
M. T. Caldwell, L. A. Cantorna, S. T. Castlebury, L.J. [16]. Nielsen, “Filipino consumers love a good snacks,”
Chang, R. Cheskin, G. Clemens, V.L. Drescher, Retrieved from Nielsen:
Fulgoni III, D.B. Haytowitz, V.S. Hubbard, D. Law, https://www.nielsen.com/ph/en/insights/reports/2014/fi
A.M. Miller, B. Minor, S.S. Percival, G. RIscuta, B. lipino-consumers-love-a-good-snack.html October 01,
Schneeman, S. Thornsburry, C.D. Toner, C.E. Woteki, 2014.
and D. Wu, “Mushrooms and health summit [17]. M.W. Cheong, D. Zhu, J. Ng, S.Q. Liu, W. Zhou, P.
proceedings,” The Journal of Nutrition, 2014, DOI: Curran, and B. Yu, “Characterization of calamansi
10.3945/jn.114.190728. (Citrus microcarpa) part II: volatiles physicochemical
[2]. B.A. Oso, “Mushrooms in yoruba mythology and properties and non-volatiles in the juice. Food
medicinal practices,” Economic Botany, 1977, 31 (3): Chemistry, 2012, 134: 696 – 703.
367–371. [18]. R. Titong, “Calamansi Juice with Camote Leaf Extract:
[3]. H.Y. Chang, S.W. Jeon, A.L.L. Alma, L. Casimero, R. A Product Development,” July 27, 2020. Available at
Panganiban, R. Quirino, and Y.S. Chungbuk, “Status SSRN: https://ssrn.com/abstract=3661285 or http://dx.
and Prospect of Mushroom Industry in the doi.org/10.2139/ssrn.3661285
Philippines,” JPAIR Multidisciplinary Research, 2014, [19]. D.R. Heldman, “Identifying food science and
16 (1). DOI: 10.7719/jpair.v16i1.268. technology research needs. Food Technology, 2004,
[4]. G. Samorini, “The oldest presentations of 58: 32-34.
hallucinogenic mushrooms in the world (Sahara desert, [20]. E. Costell, A. Tárrega, A. Bayarri, “Food acceptance:
9000-7000 B.P.),” Integration, 1992, 2 (3): 69–78. The role of consumer perception and attitudes.
[5]. R.C. Upadhyay and M. Sing, “Production of edible Physical and Sensory Properties Laboratory.
mushrooms. In: The Mycota: A comprehensive treatise IATA.CSIC. N.D. Retrieved from
on fungi as experimental systems for basic and applied https://pdfs.semanticscholar.org/0f06/23db5720da9598
research,” Industrial Applications 2nd Edition, a126c9cf4ed23668b9d7ef.pdf Accessed December 11,
Springerq, 2010, pp. 85. 2018.
[6]. W.S. Kong, “Descriptions of commercially important [21]. M.M.L. Miranda and J.M. Aguilera, “Structure and
Pleurotus species,” In: Mushroom world (Ed.). Oyster texture properties of fried potato products,” Food Rev
mushroom cultivation. Part II. Oyster mushrooms. Int., 2006, 22,173-201.
Seoul: Heineart Incorporation, 2004, pp. 54‑61. [22]. H. Nurul, I. Boni, and I. Noryati, “The effect of
[7]. S.C. Croan, “Conversion of conifer wastes into edible different ratios of Dory fish to tapioca flour on the
and medicinal mushrooms,” Forest Products Journal, linear expansion, oil absorption, colour and hardness of
2004, 54: 68‑76. fish crackers,” International Food Research Journal,
[8]. S.D. Randive, “Cultivation and study of growth of 2009, 16: 159-165
oyster mushroom on different agricultural waste [23]. C. Tortoe, P.T. Akonor, S. Nketia, M. Owusu, M.
substrate and its nutrient analysis,” Advances in Glover-Amengor, L. Hagan, E. Otoo, “Evaluation of
Applied Science Research, 2012, 3: 1938 ‑ 1949. the Sensory Characteristics and Consumer
[9]. M.S. Rahman and C.O. Perera, “Drying and Food Acceptability of Deep-Fried Yam
Preservation, Handbook of Food Preservation. 2nd ed. (Dioscorearotundata) Crisps in the Accra Metropolitan
2007, pp. 403-432. Area,” Journal of Food and Nutrition Sciences, 2014,
[10]. N. Ahmed, J. Singh, H. Chauhan, P.G.A. Anjum, and Vol. 2, No. 1, pp. 19-23. doi:
H. Kour, “Different Drying Methods: Their 10.11648/j.jfns.20140201.13.
Applications and Recent Advances,” International [24]. M.W. Siddiqui, I. Chakraborty, J.F. Ayala-Zavala,
Journal of Food Nutrition and Safety, 2013, 4(1): 34- and, R.S. Dhua, “Advances in minimal processing of
42. fruits and vegetables: A review,” Journal of scientific
[11]. U.D. Chavan, and R. Amarowicz, “Osmotic and industrial research. 2011. 70. 823-834.
Dehydration Process for Preservation of Fruits and [25]. J.F.V. Vincent, “The quantification of crispness,” J Sci
Vegetables,” Journal of Food Research, 2012. Vol. 1, Food Agric., 1998, 78, 162-168.
No. 2.

IJISRT21APR302 www.ijisrt.com 258

Volume 6, Issue 4, April – 2021 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
[26]. A. Kita, “The influence of potato chemical
composition on crisp texture,” Food Chem. 2002, 76,
173-179.
[27]. H. W. Christofora. W. Wahyu, M.M. Bhavbhuti,
“General Properties of Major Food Components,”
Handbook of Food Chemistry, 2015, DOI
10.1007/978-3-642-41609-5_35-1.
[28]. M. C. Castillo, C.G. Allori, R.C. Gutierrez, O.A. Saab,
N. P. Fernandez, C.S. Ruiz, R.A.P. Holgado, and O.M.
Nader,”Bactericidal activity of Lemon juice and
Lemon derivatives against Vibrio cholera,” Biological
and Pharmaceutical Bulletin, 2000, 23, 1235-1238.
[29]. S. Y. Lee, “Physico-chemical characteristics of
calamansi juice, agglomerate and drink,” J. Trop.
Agric. and Fd. Sc., 2000, 28(2): 183–188.
[30]. Z. E. Sikorski and B. S Pan, “The effect of heatinduced
changes in nitrogenous constituents on the properties
of seafoods,” In Sikorski, Z. E., Pan, B. S., and
Shahidi, F. (Eds.). Seafood Proteins, p. 84-98. New
York: Chapman & Hall. 1994.
[31]. M. Ngadi, Y. Li, and S. Oluka, “Quality changes in
chicken nuggets fried in oils with different degrees of
hydrogenation,” LWT-Food Science and Technology,
2007, 01.004.
[32]. A. H. Al-Muhtaseb, W. A. M. McMinn, and T. R. A.
Magee, “Moisture sorption isotherm characteristics of
food products: a review,” Food and Bioproducts
Processing, 2002, 80(2), 118-128.
[33]. S. Mohamaddan, A. M. Mohtar, N. Junaidi, N. A. A.
Mohtadzar, and M. M. Suffian, “Development of
Keropok Keping drying machine for small & medium
enterprises (SMEs),” In IOP Conference Series:
Materials Science and Engineering, (Vol. 114, No. 1,
p. 012037). IOP Publishing. February 2016.
[34]. G. V. Barbosa-CÃ, A. J. Fontana Jr, S. J. Schmidt, and
T.P. Labuza (Eds.), Water activity in foods:
fundamentals and applications (Vol. 13). John Wiley &
Sons, 2008.
[35]. M. Mathlouthi, “Water Content, water activity, water
structure and the stability of foodstuffs.” Food Control,
2011, 12, 409-417.
[36]. J. Troller, “Water activity and food”. Elsevier. 2012
[37]. E. Sandulachi, Water activity concept and its role in
food preservation. Water Activity Concept and its role
in food preservation, 2012, 40-48.
[38]. Food and Agriculture Organization. Chapter 4.
Extension of the Intermediate Moisture Concept to
High Moisture Products. (N.D).
http://www.fao.org/docrep/005/y4358e/y4358e07.htm
[39]. A.J. Fontana, “Water activity: why it is important for
food safety,” In: 1st international conference on food
safety. Albuquerque, NM, Nov. 16–18, 1998 pp 177–
185

IJISRT21APR302 www.ijisrt.com 259