Viscosity Of Mushroom Soup Case Study
4.4.2 Viscosity
Viscosity of a soup measured the internal friction of the soup or its tendency to resist flow (Chavan et al., 2015). The result for viscosity of mushroom soups that analysed by viscometer (Brookfield model DV- Π + pro, America) was tabulated in Table 4.2. Viscosity of mushroom soup were significant different among different drying methods (p< 0.05). Fresh mushroom had lowest viscosity (750.50 ± 0.71 mpa.s) as compared the soup made from powders. Higher viscosity of mushroom soup made from powder was due to higher rehydration ability of powders and the increasing of total solid content in the soup (Martinez-Soto et al., 2001).
The findings in this study suggested that the viscosity of mushroom soup could be associated to the …show more content…
The colour score of mushroom soups prepared from fresh and powders were ranged from 3.87± 1.74 to 4.53± 1.41. There was no significant different (p> 0.05) among the soups that prepared from different mushroom powders. From the results, mushroom soups made from freeze dried powders was the most acceptable colour (4.53± 1.41) while the most unacceptable colour of mushroom soup was the one that made from vacuum dried powders. By referring to Table 4.2 (colour value of mushroom soup), the mushroom soup made from freeze dried powder was lightest in colour. This findings was opposed with Martinez-Soto et al. (2001) that reported the colour of mushroom soup prepared from oven dried powder was the most acceptable as it was darker and more attractive. However, Muyanja et al. (2014) supported the result in this study, whom indicated that there was not significantly different on the colour acceptability of mushroom soup that prepared sun-dried and oven dried powder even the colour was ranged from light cream to …show more content…
Mushroom soups prepared from vacuum dried powder was significantly higher in scores (5.20 ± 1.27) than others (3.67± 1.27 to 4.17± 1.51). However, the findings was opposed by Martinez-Soto et al. (2001) whom found that the odour of mushroom soup made from vacuum dried powder had lower degree of liking as compared to the soup made from hot-air and freeze dried powder. This might due to different species of mushroom and drying conditions was applied. Besides, population of different geographic area have different sensory
Viscosity of a soup measured the internal friction of the soup or its tendency to resist flow (Chavan et al., 2015). The result for viscosity of mushroom soups that analysed by viscometer (Brookfield model DV- Π + pro, America) was tabulated in Table 4.2. Viscosity of mushroom soup were significant different among different drying methods (p< 0.05). Fresh mushroom had lowest viscosity (750.50 ± 0.71 mpa.s) as compared the soup made from powders. Higher viscosity of mushroom soup made from powder was due to higher rehydration ability of powders and the increasing of total solid content in the soup (Martinez-Soto et al., 2001).
The findings in this study suggested that the viscosity of mushroom soup could be associated to the …show more content…
The colour score of mushroom soups prepared from fresh and powders were ranged from 3.87± 1.74 to 4.53± 1.41. There was no significant different (p> 0.05) among the soups that prepared from different mushroom powders. From the results, mushroom soups made from freeze dried powders was the most acceptable colour (4.53± 1.41) while the most unacceptable colour of mushroom soup was the one that made from vacuum dried powders. By referring to Table 4.2 (colour value of mushroom soup), the mushroom soup made from freeze dried powder was lightest in colour. This findings was opposed with Martinez-Soto et al. (2001) that reported the colour of mushroom soup prepared from oven dried powder was the most acceptable as it was darker and more attractive. However, Muyanja et al. (2014) supported the result in this study, whom indicated that there was not significantly different on the colour acceptability of mushroom soup that prepared sun-dried and oven dried powder even the colour was ranged from light cream to …show more content…
Mushroom soups prepared from vacuum dried powder was significantly higher in scores (5.20 ± 1.27) than others (3.67± 1.27 to 4.17± 1.51). However, the findings was opposed by Martinez-Soto et al. (2001) whom found that the odour of mushroom soup made from vacuum dried powder had lower degree of liking as compared to the soup made from hot-air and freeze dried powder. This might due to different species of mushroom and drying conditions was applied. Besides, population of different geographic area have different sensory