การศึกษาสัดส่วนที่เหมาะสมในการแปรรูปก้านเห็ดเหลือทิ้งจากโรงงาน เป็นขนมขบเคี้ยวเพื่อพัฒนาผู้ประกอบการ

Rugchanok Puwaphut

Authors

Rugchanok Puwaphut Princess of Naradhiwas University

Keywords:

oyster mushroom stem, snack product, by-products, entrepreneurship

Abstract

This research aimed to determine the optimal formulation ratios for processing oyster mushroom stems, a by-product from mushroom processing factories, into snack products to add value and support entrepreneurial development. Four snack formulations were developed and evaluated through sensory analysis conducted by 30 panelists. The nutritional compositions of each formulation was also analyzed. The results indicated that formulation 3 achieved the highest consumer acceptance, with 25 out of 30 panelists expressing a preference for it due to its favorable taste, aroma, and texture. Nutritional analysis of a 30 g serving revealed an energy content of 110 kcal, a protein content of 3 g, a total fat content of 2.5 g, and a sodium content of 150 mg. These findings demonstrate that oyster mushroom stems have strong potential as a functional ingredient in snack production, offering nutritional benefits and serving as a healthier snack alternative. In addition, the utilization of mushroom stem by-products contributes to agricultural waste valorization and creates opportunities for sustainable entrepreneurial development.

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