Development of Oyster Mushroom Siopao

Since many Filipinos love eating bread and pastry like siopao, and bread itself has many benefits for the health, combining it with a very healthy and nutritious filling. The proponents decided to come up with a product that they know will be suitable to the target consumers. The proponents present the “MUSHROOM SIOPAO”, Siopao with Mushroom as its main filling for which mushroom gives the body more nutrients and lowers the risk from getting calories and prevents some illnesses. Mushroom Siopao will also open doors to job opportunities for the people which can decrease poverty rate in the community. Majority of the respondents describe the appearance of the Oyster Mushroom Siopao golden brown. The focus of this study is to develop an Oyster Mushroom Siopao using mushroom as the main ingredient of the filling. Specifically, the study sought to answer the following questions: 1.) To identify sensory characteristics of Oyster Mushroom Siopao in terms of a) appearance; b.) aroma; c.) taste; and d.) texture. 2.) To know what the most preferred sample for Oyster Mushroom Siopao is and 3.) To determine the acceptability level of the Oyster Mushroom Siopao. The study was only delimited to the sensory characteristics, product preference, and the level of acceptability of the Oyster Mushroom Siopao for the calendar year 2017 to 2019. The study conducted a descriptive research method. The study tapped 30 BS Food Service Management students and faculty from Camarines Sur Polytechnic Colleges using purposive sampling. All the Mushroom Flavor respondents described the aroma moderate while most respondents of Mushroom-Chicken Flavor describe the aroma moderate. Majority of the respondents for both flavors describe the taste pronounced and the texture firm. The most preferred flavor for the Oyster Mushroom Siopao is the Mushroom-Chicken Flavor. The development of Oyster Mushroom Siopao product is acceptable to the respondents. The respondents recommend that there is still a room to improve the product for excellence and to implement an Oyster Mushroom Siopao production that can be sold by the Camarines Sur Polytechnic Colleges  as income generating project.

Keywords – Oyster mushroom, product acceptability, product development, siopao