การพัฒนาผลิตภัณฑ์เพิ่มมูลค่าจากของเหลือในกระบวนการแปรรูป ผักผลไม้ทอดกรอบสุญญากาศ : กรณีศึกษาผงโรยข้าว

Nawaporn Hongpan; Sarita Chansuek; Satita Khammee; Sarun Nemahawan; Soontreeya Kalawong

Authors

Nawaporn Hongpan Department of Food Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Dhonburi, Bangkok 10600, Thailand.
Sarita Chansuek Department of Food Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Dhonburi, Bangkok 10600, Thailand.
Satita Khammee Department of Food Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Dhonburi, Bangkok 10600, Thailand.
Sarun Nemahawan Triple j food and beverage company limited, Mae Sai, Chiang Rai 57220, Thailand.
Soontreeya Kalawong Department of Agricultural Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Dhonburi, Bangkok 10600, Thailand.

Keywords:

Furikake, development, residues, vacuum-fried vegetable and fruit processing

Abstract

This research aims to create a suitable rice seasoning product prototype formula using the residues from vacuum-fried fruits and vegetables. According to the findings, the prototype formula of the Furikake product that received the most acceptance was Formula 2 (containing residues from watermelon, pumpkin, pineapple, banana, and Shiitake mushroom powder in the amounts of 15, 30, 20, 20 and 15 grams, respectively). This formula had a moisture content of 6.17 percent and a free water content of 0.33, a rancidity value (TBA) of 6.81 micrograms of malondialdehyde per kg and an overall liking score of 7.90 points, indicating a moderate level of liking. The findings of the prototype formula development revealed that the watermelon and dried fish flavor received the most liking scores from consumers across all sensory attributes except appearance, with statistically significant differences. The overall liking score was 8.23 points, indicating the highest level of acceptance. Nutritional information for the prototype product of watermelon and dried fish rice seasoning includes moisture, protein, fat, and ash contents of 9.14%, 16.01%, 18.21%, and 4.60%, respectively. Additionally, it contains 52.04% of total carbohydrates (including 7.16 grams of dietary fiber and 43.57 grams of sugar), 700.70 milligrams of sodium, 7.817 micrograms of vitamin A, 46.90 micrograms of beta-carotene, 348.4 milligrams of calcium, 1.61 milligrams of iron, and 436.09 kcal of total energy per 100 grams, with 163.89 kcal of that derived from fat.

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