Physicochemical Properties and Sensory Evaluation of the Formulated Reduced Calorie Satay Sauce
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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
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