Dried Curry Sauce Powder of Rice-Noodles for Health from Local Wisdom and Identity of Phetchabun Province

Abstract

This work has studied the preparation of dried curry sauce powder of rice-noodles products for health from local wisdom and identity in Phetchabun Province. From the study, it found that the basic formulation of the dried curry sauce was prepared from a mixture of fish meat 53%, red onion 8%, garlic 8%, kaempferia 8%, lemon grass 8%, galangal 7%, chilli 4%, kaffir lime 2%, and shrimp paste 2%. It was dried at the optimum conditions of 70 ⁰C for 3 hours. The pulverized dried powder was 28.7% by weight of the total weight of the recipe. The preparation cost is approximately 0.32 baht per gram. It contains 50.8-54.4% carbohydrate content, 10.0-13.4% protein content, 20.0-24.2% fat content, 2.6-6.8% fiber content, ash content of 4.3-4.9%, and moisture content of 3.3-4.3%, respectively. Consumers are accepting and liking at a high level. and quality according to community product standards (498/2547) as specified by local foods containing medicinal plants as a food that is good for the health of consumers and can extend the storage period from developing into dried curry sauce powder of rice-noodles products.