Types of Plant-based Thickeners in the Healthy All-Purpose Seasoning Sauce Development

Abstract

The healthy all-propose seasoning sauces in this research are formulated from brown stock and brown sauce recipes. The purpose of this work was to study 3 types of plant-based thickeners in sauce, there were pumpkin, potato and taro at 20% of total ingredients. The sauces were examined for physical quality and consumer acceptance of the products. From sensory evolution results, the panelists gave no difference score for appearance, odor, taste, texture and overall acceptance (p>0.05), whereas the color of sauce containing pumpkin and potato showed the highest score (p≤0.05). The color measurements showed that taro-added sauce had higher lightness (L*), redness (a*) and yellowness (b*) than that of sauces contained potato and pumpkin, respectively (p≤0.05). The consistency of the potato-added sauce was the highest, followed by the formula containing pumpkin and taro, respectively. In addition, the pumpkin-added sauce had the lowest energy and carbohydrate content, followed by the potato and taro-added sauce, respectively. From the results of the analysis of factors affecting product selection, it was found that the testers were satisfied with the product, the packaging, and the price at a high level. For the analysis of the acceptance study of the healthy all-purpose food seasoning sauce, the testers accepted the product in term of the packaging is appropriate, the label is appropriate and the quantity of 150 grams at 100%, 97%, 98% and 84%, respectively. This study proposes guidelines to produce all-propose seasoning sauces that utilizes plant-based thickeners to enhance texture, improve color, and reduce energy content in this health-conscious food product.