Main Article Content
This research aimed to optimize the formula to produce healthy drinks from mushrooms and longan. The eleven formulations of healthy drinks from mushrooms (Lingzhi mushroom, Shiitake mushroom and Lion's Mane mushroom) and longan consisting of mushrooms and longan juice (50-80 %), white jelly mushroom (0-40 %) and sugar (0-15 %) were studied by using mixture design. Sensory evaluation by 30 untrained panelists were investigated. Obviously, a suitable formulation of healthy drinks from mushrooms and longan was 64 % mushrooms and longan juice, 28 % white jelly mushroom and 8 % sugar. This formulation had the highest score of overall liking (7.47±0.51). Moreover, all score of appearance (7.17±0.83), taste (7.37±0.56), texture (7.30±0.70) and flavor (7.57±0.73) were moderate. Furthermore, the satiable ratio of carrageenan with pectin were studied. The results showed that the product with 0.5 % carrageenan and 1.5 % pectin had the highest average appearance (7.57±0.63), texture (7.57±0.73) and overall liking (7.67±0.66) score. It was found that by using stevia and maltitol syrup instead of sugar in the production of healthy drinks from mushrooms and longan, a sensory evaluation score was not different from that of using sugar. In conclusion, healthy drinks from mushrooms and longan is an interesting option for health-conscious consumers.
 Ban Bun Natural Agriculture Center, Mushroom, Available Source: https://www.healthinfo-ne.org, September 25, 2018. (in Thai)
 Hiranjanon, P., Healthy Drinks Promotion Guidelines, Available Source: https://grad.kbu.ac.th, September 25, 2018. (in Thai)
 Plant Varietiest Protection Office, Longan, Available Source: https://www.doa.go.th/pvp/images/stories/top03_doc_vichakarn/longan.pdf, September 25, 2018. (in Thai)
 Soong, Y.Y. and Barlow, P.J., 2006, Quantification of gallic acid and ellagic acid from longan seed and mango kernel and their effects on antioxidant activity, Food Chem. 97: 524-530.
 Rangkadilok, N., Worasuttayayangkurn, L., Bennett, R. and Satayavivad, J., 2005, Identification and quantification of polyphenolic compounds in longan (Euphoria longana Lam.) fruit, J. Agric. Food Chem. 53: 1387-1392.
 Duncan, D.B., 1995, Multiple range and multiple F tests, Biometrics 11: 1-42.
 Limsila, B., Aungathipat, L., Chuchartchai kulkan, W. and Techadamrongsin, Y., 2010, Lingzhi: From cultivation to utilization, J. Thai Trad. Alter. Med. 8: 3-11. (in Thai)
 Suwanno, S. and Suwann, N., 2013, Polysaccharides Production of Local Medicinal Mushroom of Southern Thailand in Submerged Culture from Palm Oil mill Effluent, Research Report, Prince of Songkla University, Songkhla, 123 p. (in Thai)
 Gupta, S., 2011, Improving Biomass and Yield Potential in Ganaderma Iucidum Strains for the Production of Terpenoids. Master Thesis, Punjab Agricultural University, Ludhiana, 84 p.
 Rattanapanone, N., 2014, Food Chemistry, Odeon Store, Bangkok, 504 p. (in Thai)
 Panchan, K., Sweetener instead of sugar, Available Source: https://lib3.dss.go.th/fulltext/dss_j/2559_64_202_p27-28.pdf, September 25, 2018. (in Thai)