Development of mushroom (Pleurotus Soju-Cajo) patty integrated with different binders (dried tofu, tvp and soy pulp)

Mushroom has been globally used in the market as an ingredient, most applicable in the food industry to be incorporated in meals, side dishes due to its meat like taste and also act as a binder to other meat based processed food. A wide variety of food products can be produced from this ingredient such as mushroom soup, snacks and even for seasoning fast foods. This project was proposed to make mushroom patty with different binders by using Pleurotus soju-caju as the main ingredient. The samples were shaped into patty form and formulated by mixing the mushroom with three different binders which are Textured Vegetable Protein (TVP), Soy Pulp and Dried Tofu at two different percentages of binders (15% and 20%). The value of cooking yield was first carried out by calculating the difference of the weight before and after cooking. Next, the effects of using different types of binders with different percentages of binders in patty samples were obtained by performing physicochemical analysis and proximate analysis. Findings showed that the incorporation of mushroom as the main ingredient in the patties had significantly decreased the hardness and gumminess but these values increased with the addition a higher percentage of the binders. However, the recorded results showed no significant changes in terms of chewiness and cohesiveness. Next, the use of higher percentages of binder had also increased the lightness (L*), yellowness (a*), and redness (b*). Additionally, the proximate analysis conducted had found that both the protein and fat values had increased with the use of higher percentages of binder. Further studies may be done to gain input on the sensory evaluation of the mushroom patty with different binders to further expand the potential of commercializing this product.