Seasoning Sauce Production from Vegetable Paste
Article Sidebar
Main Article Content
Abstract
Vegetable paste is the local food product of Chae Hom District, Lampang Province which was made of mustard green. It is widely used in the Upper Northern region due to its taste and high nutrition. This study aims to use the vegetable paste to be made into seasoning sauce in order to increase the value of the local product. Diluting the vegetable paste with water at ratio 60:40 (vegetable paste: water) and developing the recipe using the mixture design experiment. The results showed that the selected recipe with the highest sensory evaluation scores consisted of 65 wt% diluted vegetable paste liquid, 5 wt% corn flour, 30 wt% cane sugar, 4 wt% salt and 8 wt% pepper. The optimal thermal process condition was at 93.3ºC for 20 minutes. The proximate analysis of sauce showed 3.66 % protein, 15.04 %fat, 13.20 %ash, 3.32 %fiber, 24.46 % carbohydrate content and 14 free amino acids analyzed by High Performance Liquid Chromatography (HPLC) was detected in this developed sauce. Physical and microbiological properties were also determined, acidity and pH were 0.74% and 3.35, respectively. Microorganisms analyzed by total plate count method were 3.0x102 CFU/g. Coliform bacteria, Yeast and mold were not detected. The result complied with the microbiological criterion standard for sauce established by TISI. 1317-2538.
Article Details
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
Liu, J., Liu, M., He, C., Song, H. and Chen, F. (2015). Effect of thermal treatment on the flavor generation from maillard reaction of xylose and chicken peptide. LWT‐Food Science and Technology. 64(1): 316–325.
A.O.A.C. (2000). Official methods of analysis of AOAC. International. 27thed. Association of Official Analytical Chemists. Arlington, Virginia.
Henderson, J.W., Ricker, R.D., Bidlingmeyer, B.A. and Woodward, C. (2000). Agilent technical Note 5980-1193E.
BAM (Bacteriological Analytical Manual) Online. (2001). Chapter 3: aerobic plate count. USFDA.10pp. [Online] Available from http://www.cfsan.fda.gov. [Accessed May, 19, 2020]
Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory evaluation techniques, 4th ed, CRC Press, Taylor and Francis Group, USA.
BAM (Bacteriological Analytical Manual) Online. (2002). Chapter 4: Enumeration of Escherichia coli and the coliform bacteria. USFDA. 10 pp. [Online] Available from http://www.cfsan.fda.gov. [Accessed May, 19, 2020]
Sun, H.; Liu, F.; Sun, L.; Liu, J.; Wang, M.; Chen, X.; Xu, X.; Ma, R.; Feng, K.; Jiang, R. Proteomic analysis of amino acid metabolism differences between wild and cultivated Panax ginseng. Journal of Ginseng Research 2016. 40: 113–120.
Notification of the Ministry of Public Health (No. 201). (2000). Some Particular Kinds of Sauces. Government Gazette Vol. 118, Special Part 6 Ngor, dated 24th January 2001). [Online] Available from http:// food.fda.moph.go.th/law/datath/law/data/annou/P201.pdf. [Accessed October, 10, 2020]
Rahman, M.N.A. and Thajudin, N.A.M. (2015).Product development of kembayau (Canarium odontophyllum) exotic fruit sauce. Journal of Tropical Resources and Sustainable Science, 3: 19-28.
Borroto‐Escuela, D.O., Tarakanov, A.O., Brito, I., and Fuxe, K. (2018). Glutamate heteroreceptor complexes in the brain. Pharmacological Reports. 70(5): 936–950. doi.org/10.1016/j.pharep. 2018.04.002