Physicochemical Properties and Sensory Evaluation of the Formulated Reduced Calorie Satay Sauce
Article Sidebar
Main Article Content
Abstract
Satay sauce or peanut sauce is the various parts, which acts for dipping satay in order to give color, odor, and flavor. According to the busy life style of consumers in worldwide was fulfilled the demand for convenience, safety and less of calorie excess in the foods they choose. Consequently, the research aimed to develop a canned reduced calorie satay sauce by the replacement of skim milk instead of coconut milk in order to reduce the calories. The objective was to study on the physicochemical properties and sensory evaluation on the formulations of canned reduced calorie satay sauce for the guideline of the contribution of those sensory properties. Results indicated that the selected formulation of canned reduced calorie satay sauce could be replaced coconut milk with skim milk in the ratio of 35%, or it is said that coconut milk decreased to 28% from 63%, which reflecting that the lower amount of skim milk in canned satay sauce affected to the decreasing of color values, texture values on consistency and firmness, adhesiveness and oil separation. While the mean liking scores on all sensory attributes of the selected canned reduced calorie satay sauce were range between 5.62 to 7.35 or ‘neither like or dislike’ to ‘like moderately’. From JAR results affected that the selected reduced calorie satay sauce should improve for more acceptance by increasing color, viscosity and hot of the product.
Keywords: physicochemical, sensory evaluation, formulated, reduced, calories, satay sauce
Email: kschompu@kmitl.ac.th
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
[2] Carrillo, E., V. Prodo-Gasco, S. Fiszman and P. Varela.,eds. How personality traits and intrinsic personal characteristics influence the consumer’s choice of reduced-calorie food, Food Research International, 49(3), 2012, 791-797.
[3] Aukanitr, K., ed. The Production of Canned Reconstituted Coconut Milk partially Replaced with Vegetable Oil. Faculty of Agro-Industry, Kasetsart University, Bangkok, 1993.
[4] Chinabutr, P., ed Global trend of ready to eat food market, Food Focus Thailand, 7(74), 2012, 38-42.
[5] Chompreeda, P., ed. Sensory Evaluation and Consumer Acceptance. Department of Product Development,Faculty of Agro-Industry, Kasetsart University, Bangkok, 2007.
[6] Chotigunta,P., Voravut, K., Puthamongkhol, A. Jiasakul, S. and Saligawin,R., eds. Popular Top Ten of Thai Food . Department of Thailand Cutural, Ministry of Education, Bangkok. 2000.
[7] Gacula, M.C., ed. Design and Analysis of Sensory Optimization. Food and Nutrition Press,Inc., Trumbell, Connecticut, 1993.
[8] Gacula, M., J. Singh, J. Bi and S. Altan., eds. Statistical Methods in Food and Consumer Research. Second edition. Elsevier, Inc., New York, 2009.
[9] Grommet, J.K. and J. M. Jemmott., eds. Impact of Low-CalorieFoods on Nutrition Education. In Altschul, A.M. Low-Calorie Foods Handbook. Marcel Dekke Inc., New York, 1993, pp. 385-424.
[10] Haruthaithanasan, V., ed. Application and Storage of Peanut. In Department of Agricultural extension. Academic documents :Alfatoxin in Peanuts. Thai Industrial Standard Institute, Ministy of Industry, Bangkok, 1997, pp. 170-221
[11] Jangchud, A.,ed. Statistics for Product Development and Application. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, 2006.
[12] Jones, A.A., ed. Ambient- stable Sauces and Pickles. In Man C.M.D. and Jones, A.A.. Shelf-life Evaluation of Foods. An Aspen Publication, Maryland, 2000, pp. 211-226.
[13] Krystyjan, M., M. Sikora, G. Adamczyk and P. Tomasik., eds. Caramel sauces thickened with combinations of potato starch and xanthan gum, J. of Food Engineerin, 112, 2012, 22-28.
[14] Kuntz, L.A. Food Product Design: Designing sauces that stand up. Available Source: http//www. Foodproductdesign.com, April 19, 2009.
[15] Ministy of Industry., ed. Nam Phrik Phao (Thai Fried Chilli Paste) Thai Indusrial Standard 1152-1993. Thai Industril Standard Institute, Ministy of Industry, Bangkok, 1993.
[16] Noparatnapaporn,N., ed. The Way of Establish Thai Cuisine to World Food in the Next Ten Years. Auxorn Siam Printing, Bangkok, 2000.
[17] Paulsen, M.T., O. Ueland, A.N. Neilsen, A. Ostrom and M. Hersleth. Sensory perception of salmon and culinary sauces-An interdisciplinary approach, Food Quality and Preference. 23, 2012, 99-109.
[18] Prinyawiwatkul, W., ed. Application of Sensory Techniques in Product Development. Department of Product Development, Faculty of Agro-Industry, and Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok, 2010.
[19] Resurreccion, A.V.A.ed. Consumer Sensory Testing for Product Development. A Chapman&Hall Food Science Book., Maryland, 1998.
[20] Sihsobhon, C., P. Chompreeda, V. Haruthaithanasan, T. Suwonsichon and A. Resurreccion. American Consumer Acceptance of Satay Sauce as Affected by Different Peanut Grinding Methods, the Multi-step and One-step Processes, and Processing Times, Kasetsart J. (Nat.Sci,) 42, 2008, 117-128. The 2nd Conference on Food Science and Technology: Food Safety & Food Quality in Southest Asia Challenges for the Next Decade. Cantho, Vietnam, 2011, pp. 205-215.
[21] Sihsobhon, C., P. Sajai, V. Vorachat and S. Petchnatr. Thai consumer acceptance of the optimized cubed (Chinese style) sukiyaki sauce.
[22] Stable Micro Systems., ed. TA-XT plus Application Study.REF:YOG1/BEC. Stable Micro.2000.
[23] Tipganont, S. Development of an Isoflavone Aglycone-Enriched Soy Germ Flour and its Ulilization in Food Product. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, 2011.
[24] Tungpradist, P.,ed. Process Development of Granulated Peanuts. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, 2002.
[25] Virotai, M., ed. Technology of Healthful Food Products. Institute of Academic Development, Bangkok, 2002.