| 摘要 |
The present utility model relates to the development of Mushroom Into Noodles. It also relates to determine the sensory quality of the said product as to taste, texture, flavor and color; determine the cost and return analysis; and the extent of shelf - life of the product. Summary of sensory evaluation showed that the mushroom noodles had a "likeable" taste, ''flavorful","fine/pliable" texture, and "appealing" color. The mixture of 300 grams mushroom puree + 750 grams wheat flour + 2 eggs + 1 tsp salt + 2 tbsp oil + 1 tbsp lye , was the most favored mushroom noodles as evaluated. The processed mushroom noodles possessed its desired quality for two (2) months. As to its cost and return analysis, the combination of 300 grams mushroom puree + 750 grams wheat flour + 2 eggs + 1 tsp salt + 2 tbsp oil + 1 tbsp lye, obtained the highest ROI of 17.80 pcnt . |
