Nham Product Development Using Mixed Bacterial Starter Cultures 9.Effect of Phosphate on Nham Production
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Abstract
Three types of phosphate compound; sodium tripolyphosphate, sodium hexametaphosphate and sodium acid pyrophosphate were used in a Nham formulation in order to investigated the effects on product quality during 48 hours of fermentation at 30 °C. It was found that the Nham which using sodium tripolyphosphate had overall qualities better than the other treatments. Its mean ideal ratio score was 0.78+0.12 higher than the other treatments which has mean ideal ratio score between 0.68-0.77 for 48 hours of fermentation. Additionally, the Nham which used sodium tripolyphosphate had only few weight loss (3.2028+.2120%), compression force (62.32+.04 newton), shear force (24.30+2.33 newton). The product also had bright red pink colour (L*55.00 a*13.98 b*7.91), pH (4.42+0.03) and total acidity as lactic acid (0.96+0.02%). In addition, the Nham using sodium tripolyphosphate in formulation was detected less number of enterobacteriaceae than the product without phosphate and after 24 hours of fermentation, S. aureus was not detected in the product. However, sodium acid pyrophosphate could be used alternatively in Nham formulation as it was the least weight loss and also pH. It could effectively reduced the number of enterobacteriaceae and S. aureus.
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ไพโรจน์ วิริยจารี ลักขณา รุจนะไกรกานต์, และปานจิตต์ คุญชะวลี. (2536). การพัฒนาผลิตภัณฑ์แหนมโดยใช้ เทคโนโลยีเชื้อบริสุทธิ์เริ่มต้นผสม 2. ผลของข้าวเจ้าและข้าวเหนียวต่อการผลิตกรดแลคติคใน ผลิตภัณฑ์. วารสารเกษตร. 9(1): 61-74.
ไพโรจน์ วิริยจารี. (2535). การวางแผนและการวิเคราะห์ทางด้านประสาทสัมผัส ภาควิชาเทคโนโลยีการพัฒนา ผลิตภัณฑ์ คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเชียงใหม่.
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