Potential of Oyster Mushroom (Pleurotus ostreatus) Powder as an Alternative for Monosodium Glutamate

Oyster mushroom is a type of edible fungus with a mild umami flavor and meat-like texture when cooked, potentially as a substitute for MSG (monosodium glutamate), aiming to reduce sodium content in Filipino dishes, and promote healthier eating habits and food choices. This study seeks to determine if Oyster Mushroom Powder can be a suitable alternative to MSG by comparing the sensory properties of Oyster Mushroom Powder with that of MSG once they were applied to three different food samples using a Triangle Test. The three main properties to be compared were Aroma, Taste, and Texture. The main findings of this study show that the food samples that were seasoned with Oyster Mushroom Powder overall had comparable or superior sensory properties when compared with the samples seasoned with MSG. The result of this study contributes to a growing body of research on mushroom sensory properties and potential usage in food products.