Development of Sai Krok E-san Kai (Chicken Fermented Sausages) with Riceberry Rice

Authors

  • Ekapon Onnompun School of Culinary Arts, Suan Dusit University
  • Pawitra Pasurakul School of Culinary Arts, Suan Dusit University
  • Bencharat Prapluettrakul School of Culinary Arts, Suan Dusit University
  • Nuchanart Kulawit School of Culinary Arts, Suan Dusit University
  • Pornyupan Pornsuksawat School of Culinary Arts, Suan Dusit University
  • Weerapong Wirunthanakrit School of Culinary Arts, Suan Dusit University
  • Varaporn Vittayaporn School of Culinary Arts, Suan Dusit University

Keywords:

Fermented Sausages, Riceberry Rice, Consumers’ Acceptance, Sai Krok E-san Kai

Abstract

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.

References

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Published

2023-09-26

How to Cite

Onnompun, E., Pasurakul, P., Prapluettrakul, B., Kulawit, N., Pornsuksawat, P., Wirunthanakrit, W., & Vittayaporn, V. (2023). Development of Sai Krok E-san Kai (Chicken Fermented Sausages) with Riceberry Rice. Journal of Food Health and Bioenvironmental Science, 12(3), 53–57. Retrieved from https://li01.tci-thaijo.org/index.php/sdust/article/view/260536

Issue

Vol. 12 No. 3 (2019): September - December

Section

Original Articles

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.