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Chen, W.-A., Chiu, C.P., Cheng, W-C., Hsu, C-K. and Kuo, M-I. (2013) Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods. Journal of Food and Drug Analysis, 21, 58-65.

has been cited by the following article:

• TITLE: Consumer Preference and Quality Expectation of Oyster Mushroom Black Hot Pepper Sauce “Shito”

  AUTHORS: Hannah Opoku, Doreen Dedo Adi, Rita Adasi Fenteng

  KEYWORDS: Oyster Mushroom, Consumer Preference, “Shito”, Black Hot Pepper Sauce, Quality Expectation

  JOURNAL NAME: Open Access Library Journal, Vol.9 No.12, December 30, 2022

  ABSTRACT: This study was aimed at determining consumer preference and quality expectation of black hot pepper sauce “shito” in general as a basis for developing oyster mushroom black hot pepper sauce. A structured questionnaire was administered to 103 respondents in Takoradi Technical University, Takoradi, Ghana. Respondents preferred onion (4.94), oil (4.86), powdered pepper (4.50), mixed spices (4.51) ginger (4.50), salt (4.46), garlic (4.27) and tomato puree (3.99) as their ingredient to be used for their black hot pepper sauce. Respondents expected their sensory quality attributes of black hot pepper sauce to be after taste (4.18), tastiness (3.17), spiciness (3.11) and mouthfeel (2.93). Conclusively respondents are willing to patronize black hot pepper sauce “shito” produced from oyster mushroom (81%) and recommended that oyster mushroom black hot pepper sauce be produced in commercial quantities.