Abstract
This study discusses the use of application of Pleurotus ostreatus as an additive in extrusion cooking in order to improve quality of the dough of wheat flour in the production of snacks. The dry powder of liquid culture mycelium of W0002 strain in P. ostreatus was used in this study. Flour mixed with different amounts of the mycelium powder was expanded and textured by a twin screw extruder. Snacks from flour that had been supplemented with 5% (w/w) of mycelium powder gave satisfactory results via sensory evaluation in regard to the taste, flavor, and appearance of the baked snacks.
