A COMPOSITION OF OYSTER MUSHROOM (Pleurotus ostreatus)BASED CRACKER

Abstract

This utility model relates to a composition for an oyster mushroom (Pleurotus ostreatus) -based cracker, providing a healthier and nutrient-rich alternative to traditional snack crackers. The composition consists of oyster mushroom as the primary ingredient, combined with tapioca starch, water, fish sauce, ground pepper, iodized salt, onion powder, garlic powder, sugar, flavor enhancer, and chili powder. The formulation enhances crispiness, flavor balance, and overall consumer acceptability while preserving the nutritional benefits of oyster mushrooms. The disclosed composition offers a sustainable and flavorful snack option that meets the increasing demand for healthier alternatives. This innovation is particularly relevant to the food industry, where there is a need for plant-based, functional snacks with improved texture and taste. The oyster mushroom-based cracker provides an economically viable and scalable solution for food manufacturers and entrepreneurs in the snack production sector.

Description

A COMPOSITION OF OYSTER MUSHROOM (Pleurotus ostreatus)-BASEDCRACKERTechnical FieldThe present utility model relates to the field of food technology, specifically to a compositionof an oyster mushroom (Pleurotus ostreatus)-based cracker. The composition pertains to theformulation of crackers incorporating oyster mushrooms as a key ingredient to enhance theirnutritional value and sensory properties.Background of the Utility ModelAs health consciousness continues to rise globally, consumers are actively seekingnutritious alternatives to conventional snack foods. Among these, mushroom-based snacks—particularly mushroom crackers—have gained popularity due to their health benefits andunique taste.Mushrooms are well-documented for their immune-boosting properties, digestivehealth benefits, and rich nutrient content, including vitamins, minerals, and antioxidants(Stephen et al. (2023). The integration of mushrooms into snack foods has been explored invarious forms, such as mushroom chips, mushroom biscuits, and other baked goods.Studies have shown that incorporating mushroom powder into wheat-based productssignificantly improves their protein and fiber content, making them a healthier alternative toconventional snacks (Garcia et al. (2023). Additionally, research on fried mushroom crackersindicated that higher mushroom content enhanced protein levels and influenced sensoryattributes, emphasizing the importance of optimizing formulations for consumer acceptability(Yahya (2017).In the Philippines, the mushroom industry has experienced steady growth, providingopportunities for the development of mushroom-based snack products (Taculao, 2020).However, the commercial availability of oyster mushroom-based crackers remains limited.7ZS05B5305R2025X30 30 May 2025 02:48:21 PMFER_22025050299.pdfMost existing crackers on the market are made from refined flour, artificial flavoring, andpreservatives, which diminish their health benefits.While mushroom crackers have been explored, there is a need for an improvedformulation that enhances both nutritional value and sensory appeal (such as texture,crunchiness, and flavor acceptability). Many existing mushroom crackers either lack thedesired crispiness and structure expected of a cracker, have an overpowering or unpleasantmushroom aroma, or contain excessive additives that reduce their natural health benefits.This utility model introduces an improved oyster mushroom-based cracker compositionthat enhances consumer acceptability while preserving the health benefits of oystermushrooms. Specifically, it aims to develop a cracker formulation that balances texture, flavor,and aroma to ensure consumer preference, improve the nutritional profile by utilizing oystermushrooms as a primary ingredient, and provide a sustainable, locally sourced snackalternative that supports mushroom farmers and promotes healthier eating habits.The development of an oyster mushroom (Pleurotus ostreatus)-based crackercomposition has multiple benefits. Research shows that consumer interest in mushroom-basedsnacks is growing, particularly in the Philippines (Ballesteros et al., 2021), highlighting themarket potential of such products.Furthermore, the innovation supports local mushroom farmers, creates new businessopportunities, and promotes healthier eating habits. By optimizing the formulation to meetconsumer preferences, this utility model aims to contribute to the sustainable development offunctional foods, aligning with global trends in healthier and environmentally friendly foodproduction (Goubgou et al., 2021).By addressing the current gaps in texture, flavor, and consumer acceptability, this utilitymodel contributes to the advancement of mushroom-based food products while promotinghealthier snack alternatives.7ZS05B5305R2025X30 30 May 2025 02:48:21 PMFER_22025050299.pdfSummary of the Utility ModelThe present utility model relates to a composition for an oyster mushroom (Pleurotusostreatus)-based cracker, which provides a healthier alternative to conventional crackers. Thiscomposition is formulated to enhance nutritional value, sensory appeal, and consumeracceptability, addressing key limitations in existing mushroom-based snack products.Traditional crackers are typically made from refined flour, artificial flavorings, andpreservatives, which reduce their health benefits. Additionally, previous formulations ofmushroom crackers often exhibit unbalanced texture, either being too hard or too brittle,overpowering mushroom aroma, which some consumers find undesirable, and low consumeracceptability due to issues with taste and crunchiness.To address these challenges, the proposed composition incorporates an optimized ratioof oyster mushroom powder with complementary ingredients to ensure a well-balanced texture,mild aroma, and enhanced taste. The formulation maintains crispiness and palatability whilemaximizing the nutritional benefits of oyster mushrooms, such as high protein, dietary fiber,and essential vitamins and minerals.Compared to existing mushroom crackers and traditional commercial crackers, thisutility model offers the advantage of higher nutritional value wherein the inclusion of oystermushrooms increases protein, fiber, and antioxidant content, contributing to better healthbenefits. Another advantage of this present utility model over the existing mushroom crackersand traditional commercial crackers is the improved texture and crunchiness wherein theformulation is designed to achieve the desired crispness, making it more enjoyable forconsumers and a balanced aroma and flavor unlike other mushroom-based crackers that havea strong earthy aroma, this composition provides a milder, well-balanced flavor profile thatenhances consumer acceptability. Furthermore, the use of natural ingredients and reducedartificial additives makes this cracker a healthier snacking option and the utilization of oyster7ZS05B5305R2025X30 30 May 2025 02:48:21 PMFER_22025050299.pdfmushrooms supports local farmers and promotes sustainability in food production.This utility model bridges the gap between health-conscious consumers and the demandfor flavorful, crispy snack products, making it a viable alternative in the growing market forfunctional foods.Detailed DescriptionThe present utility model relates to a composition for an oyster mushroom (Pleurotusostreatus)-based cracker, specifically a mushroom cracker, which provides a nutritious,flavorful, and crispy alternative to conventional snack crackers. The formulation optimizes thetexture, aroma, and taste while maximizing the health benefits of oyster mushrooms.Commercially available crackers and cracker are traditionally made with refined flour,artificial flavorings, and preservatives, which diminish their nutritional value. Priorformulations of mushroom-based crackers have faced challenges such as unbalanced texture,overpowering mushroom aroma, and low consumer acceptability.To address these concerns, this utility model introduces an improved composition andprocess that effectively enhances the crispiness, flavor, and overall consumer appeal ofmushroom cracker while maintaining the health benefits of oyster mushrooms.The composition of an oyster mushroom (Pleurotus ostreatus) cracker, comprising: 250grams of oyster mushroom as the primary ingredient,1000 grams of tapioca starch as a crisp-enhancing agent,1000 grams of water as a mixing medium, 48 grams of sauce as a naturalumami enhancer, 4.6 grams of ground pepper, 30 grams of iodized salt, 14 grams of onionpowder, 6.2 grams of garlic powder, 84 grams of sugar, and 10 grams of chicken cubes asflavor enhancer.The process of preparing the mushroom cracker involves precise ingredientmeasurement, blending, steaming, drying, and frying to achieve the desired crispness andflavor. The detailed steps are as follows: a) weigh all the required ingredients according to the47ZS05B5305R2025X30 30 May 2025 02:48:21 PMFER_22025050299.pdfoptimized formulation; b) remove the roots of the oyster mushrooms (Pleurotus ostreatus) toensure only the edible portions are used, c) wash the mushrooms thoroughly to remove dirt andunwanted residues; d) blending the ingredients; e) in a blender, combine the mushrooms, water,tapioca starch, fish sauce, ground pepper, iodized salt, onion powder, garlic powder, sugar, andflavor enhancer f) blend the mixture for 2 minutes until smooth and uniform; g) using a 1 / 2teaspoon, fill puto molders with the blended mixture; h) steam the molded mixture for 5minutes until it solidifies; g) allow the steamed cracker to cool completely before removingthem from the molders; h) place them on parchment paper and let them dry for one to two daysunder a well-ventilated area or using a food dehydrator to remove moisture content completely;i) the dried cracker from step h can be stored and packed in airtight containers or vacuum-sealed bags for future consumption; j) when ready to serve, the cracker is deep-fried untilgolden and crispy before consumption.This utility model improves upon existing mushroom crackers by achieving an idealcrispiness wherein the combination of oyster mushrooms (Pleurotus ostreatus) and tapiocastarch creates a light and crispy texture, unlike conventional mushroom-based snacks that maybe too dense or chewy. Also, provides an enhance aroma and flavor unlike other mushroom-based crackers that have an overpowering earthy aroma, this formulation ensures a well-balanced, savory taste that appeals to a wider consumer base. Compared to commerciallyavailable cracker, this version is richer in protein, fiber, and antioxidants, making it a healthieralternative. The formulation avoids excessive artificial additives and supports local mushroomfarmers, contributing to a more sustainable food production system.The oyster mushroom (Pleurotus ostreatus)-based cracker formulation can be mass-produced for commercial distribution and is suitable for health-conscious consumers seekingan alternative to traditional cracker, food manufacturers looking to introduce innovative plant-based snack options, and local farmers and entrepreneurs interested in mushroom-based value-7ZS05B5305R2025X30 30 May 2025 02:48:21 PMFER_22025050299.pdfadded products.By addressing the technical limitations of prior mushroom cracker formulations, thisutility model enhances consumer acceptability while promoting healthier and more sustainablesnacking options.7ZS05B5305R2025X30 30 May 2025 02:48:21 PMFER_22025050299.pdf

Claims

CLAIM1. A composition for an oyster mushroom (Pleurotus ostreatus) cracker,comprising:a)b)g)h)Jd)250 grams of oyster mushroom as the primary ingredient,1000 grams of tapioca starch as a crisp-enhancing agent,1000 grams of water as a mixing medium,48 grams of sauce as a natural umami enhancer,4.6 grams of ground pepper,30 grams of iodized salt,14 grams of onion powder,6.2 grams of garlic powder,84 grams of sugar, and10 grams of chicken cubes as flavor enhancer7ZS05B5305R2025X30 30 May 2025 02:48:21 PMFER_22025050299.pdf