Effect of ingredients on the quality of instant Hor-Mok powder from red kidney bean

Abstract

The Instant Hor-Mok powder from red kidney bean (RB) was developed as a nutritional product with protein and fiber supplement from RB. The objectives of this study were to study the effect of type and ingredient quantily on the quality of instant Hor-Mok powder from RB and to optimize the ingredients of the product. Hor-Mok formula development showed that the optimum ratio of cooked RB to other ingredients was 30:100 with 30% red curry paste. All ingredients including cooked RB, red curry paste and other ingredients were mixed and dried to obtain Hor-Mok powder as a main ingredient for further development. A 3×3 factorial arrangement in a completely randomized design (CRD) with three levels of egg powder (6.25, 12.50 and 18.75%) and three levels of hydrocolloid (0.00, 0.05 and 0.10%) was used to improve the texture of the product. The reform Hor-Mok could be obtained by microwaving the dried mixer and water at a ratio of 1 to 3 for 1 minute. Results from sensory evaluation using 9-point hedonic scale with response surface method (RSM) showed that increasing in egg powder and hydrocolloid increased the hardness liking and overall liking scores. The optimum ingredients of instant Hor-Mok composed of egg powder in the range of 14.00 to 18.75% and hydrocolloid in the range of 0.06 to 0.10 % with the overall liking score of 7.0.