Ready-to-Consume Gamat Sea Cucumber Soup
DOI:
https://doi.org/10.14456/jare-mju.2024.52Keywords:
Gamat sea cucumber soup, herbal, proximate analysisAbstract
This research aimed to formulate the most appropriate recipe for ready-to-consume Gamat sea cucumber soup, assess customer satisfaction through sensory testing, and analyze nutritional facts including shelf-life testing. In the experiments, four Gamat sea cucumber soup recipes were tested, each formulated with varying quantities of Gamat–zero grams (control), 50, 100 and 150 grams of Gamat, respectively. The findings revealed that the recipe containing 100 grams of Gamat in the soup received the highest sensory test score. The result of the proximate analysis of Gamat soup revealed that the percentages of moisture, carbohydrates, protein, ash, and fat were 91.55, 5.18, 2.05, 1.02 and 0.20%, respectively. The proximate analysis of one serving (50 grams) of Gamat sea cucumber soup was 15 calories, 2 grams of sugar, and 0.2 grams of sodium. The advantages to consuming this soup include low calorie content, minimal sugar, low fat and sodium. It was suitable for consumers who control their weight and dietary considerations. No microorganisms were detected during the 56 day storage period. Levels of Escherichia coli, Staphylococcus aureus, Salmonella spp., and Vibrio parahaemolyticus in the soup were remained within safety limits as stipulated by the Thai Community Product Standards (Reference Number 1505/2562).
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