Development of Prototype Formulation of Rice Noodle Fortified Protein and Iron with Crab Paste

Abstract

The rice noodle was studied to mix with crab paste. The fresh crab paste was compared to dry crab paste as the types of mixing. The fresh crab paste was preferred to mix with rice noodle. It had higher smell sensory evaluated (6.07±1.33 point) than dry crab paste (5.77±1.44 point) significantly. The optimal formula of crab paste rice noodle composed of 6% crab paste (by total weight), 300 g lemongrass (by total weight flour), and 20% wheat flour (by weight substituted of rice noodle flour). It had the highest overall acceptability (p<0.05) and good nutrition of protein (6.01%) and iron (144.42 ppm) (p<0.05). The shelf-life of crab paste rice noodle could store at ambient temperature (35±2^oC) for 2 days and at 8±2^oC for 4 days. The first ranking of appropriate consuming curry was the coconut milk curry followed by no-coconut milk curry, northern curry, southern curry, and Thai curry respectively.