Development of Sai Krok E-san Kai (Chicken Fermented Sausages) with Riceberry Rice
Keywords:Fermented Sausages, Riceberry Rice, Consumers’ Acceptance, Sai Krok E-san Kai
This research aims to (1) study the ratios of sticky rice to Riceberry rice in Sai Krok E-san Kai with Riceberry rice, at 70:30, 50:50 and 0:100 (2) compare the nutritional value between control Sai Krok E-san Kai and Sai Krok E-san Kai with Riceberry rice and (3) carry out consumers’ acceptance test of Sai Krok E-san Kai with Riceberry rice. The study showed that the most accepted ratio of sticky rice to Riceberry rice is 50:50, with overall liking score of 7.48±1.14 (moderately like to like very much). From the comparison of nutritional value in control Sai Krok E-san Kai and Sai Krok E-san Kai with Riceberry rice, it was found that the control sample had 181.29 kcal of energy, 8.29 g fat, 13.12 g carbohydrate, 2.58 g dietary fiber, 0.45 mg iron and 0.69 mg zinc. On the other hand, Sai Krok E-san Kai with Riceberry rice had 163.65 kcal of energy, 7.49 g fat, 10.34 g carbohydrate, 4.86 g dietary fiber, 0.97 mg iron and 0.75 mg zinc. Moreover, the consumer acceptance test of Sai Krok E-san Kai with Riceberry rice showed that, out of 100 panelists, 89% accepted the product and 75% decided that they would purchase the product.
Akkarawinit, S. (2016). Riceberry rice. Retieved from http://brpd.ricethailand.go.th/index.php/standard-rice/92-riceberry
AOAC. (2012). Official Method of Analysi. (19th ed.). Arlington, Virginia USA: The Association of Official Analytical Chemists.
Chaisorn, N. (2009). Four Regions of Thai Food. Bangkok: Pailin Booknet. Halal Institute Prince of Songkhla University. (2014). Muslim Food and Halal Food. Retieved from http://www.halinst.psu.ac.th/th/knowledge-th/halalarticle-th/467-2015-02-12-02-42-07.html
Lattimer, J.M., & Haub, M.D. (2010). Effects of Dietary Fiber and Its Components on Metabolic Health. Nutrients, 2(12),1266-1289.
Lawless, T.H., & Heyman, H. (1998). Sensory Evaluation of Food - Principles and Practices. NY, USA: International Thomson. Thai Community Product Standard. (2003). Fermented Pork Sausage, Sai Krok E-san Mu (TCPS144/2546). Bangkok: Ministry of Industry.
Thai Industrial Standards Institute. (1995). Isaan Sausage Industrial Standards tis. 1266-2537. Bangkok: Ministry of Industry.
The Halal Standard Institute of Thailand. (2014). Halal Register. Retrieve from http://www.halal.or.th/th/main/subindex.php=sub&category=12&id=6
Vanichpun, A. (2003) Study microbial and physicochemical changes during fermentation of thai fermented chicken sausages (Master’s Thesis). Universiti Putra, Selangor, Malaysia.
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.