Thesis

Development and Sensory Evaluation of Brown Rice and Oyster Mushroom Based Food Product for Type 2 Diabetes Mellitus Patients

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A whole-grains diet is found to lower blood glucose and other factors that contribute to the
increment of the blood glucose levels. Brown rice as a group of whole grains was noted as to have a
blood glucose reducing effect that may decrease the risk of type 2 diabetes (T2DM), yet its lack in the
sensory acceptability were mentioned by some literatures to be the drawback. Puffed brown rice was
chosen as the snack to be developed and treated with different treatments of salt and oyster
mushroom powder (BR - brown rice, BR23 - brown rice 2% salt, 30 gr mushroom, BR25 - brown rice
2% salt, 50 gr mushroom, BR43 - brown rice 4% salt, 30 gr mushroom, and BR45 - brown rice 4% salt,
50 gr mushroom). It was then analyzed for its sensory acceptability using the 9-point scale hedonic
testing and Check-All-That-Apply (CATA) with 103 panelists within the age of 18-35 years old. The
sensory results showed that BR43 was found to be preferable in texture, taste, and overall liking
compared to the other samples, with the mean score of 6.39±1.90, 5.85±1.87, and 6.09±1.72,
respectively. Preferred attributes such as sweet, salty, umami, brittle, and earthy smell are preferred
to be present in a snack. Brown rice with 2% salt concentration and 30 gr oyster mushroom showed
more sensory acceptability compared to the other samples. Further studies are needed in both
development and method of production of the puffed rice.

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Availability

Detail Information

Series Title

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Call Number

FSN 22-001

Publisher

i3L, Jakarta : ., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

brown rice
oyster mushroom
T2DM
acceptance
sensory analysis

Specific Detail Info

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Statement of Responsibility

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Other version/related

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