Development And Acceptability Of Cookie Added With Shitake Mushroom (Lentinula Edodes)

Abstract

Shiitake mushrooms (Lentinula edodes) are nutrient-rich fungi, valued for their vitamins, minerals, and antioxidants, yet their use in functional bakery products remained limited. This study developed and evaluated cookies enriched with shiitake mushroom powder as a health-oriented, functional snack. The objectives were to determine sensory and consumer acceptability, assess proximate composition, and compare overall acceptability with traditional cookies. An experimental research design was employed. Three treatments with varying mushroom powder content and a control were prepared following a systematic procedure: cleaning, chopping, sautéing, cooling, powdering, sifting mushrooms, mixing ingredients, resting, rolling, cutting, baking, cooling, packaging, labeling, and storing. Sensory evaluation was conducted by ten semi-trained experts and forty randomly selected consumers using a Nine-Point Hedonic Scale, and data were analyzed using weighted mean and ANOVA. Moisture and ash contents were measured to determine product stability and mineral composition. Treatment 2, containing 15g of mushroom powder, consistently received the highest ratings: color (8.04), aroma (8.00), taste (8.02), texture (7.98), and overall acceptability (8.08). Proximate analysis showed moisture content of 5.02% and ash content of 1.68%, indicating stability and mineral adequacy. ANOVA revealed significant differences between shiitake mushroom cookies and the control (F = 33.64, p < 0.05), confirming enhanced sensory and nutritional qualities. Treatment 2 demonstrated superior acceptability, stability, and potential as a functional food. Recommendations included adopting Treatment 2 for commercial production, exploring shelf-life stability, marketing as a health-oriented snack, optimizing mushroom concentration, and implementing continuous sensory testing to ensure quality.