การพัฒนาผลิตภัณฑ์ผงปรุงรสจากลำไย
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Abstract
Abstract
Seasoning powder (SP) is mixtures of different synthetic substances used primarily in cuisine for improving test of food. Occasionally, utilization of low-grade longan as raw material for producing seasoning powder is an interesting option, and value added for longan farmers. It is really an aromatic, delicious and also fairly sweet fruit. The objective of this research was to investigate the suitable ratio of sodium chloride (NaCl), sugar and longan flesh powder (LFD) on SP by mixture design. In addition, the effects of NaCl replacement with potassium chloride (KCl) on the sensory evaluation was investigated. The results showed that 25 % NaCl, 35 % sugar and 40 % LFD were the suitable ratio for seasoning powder. In term of NaCl replacement, increased KCl had effects on saltiness, bitterness and overall liking. On the other hand, the overall flavor and sweetness of SP were not significant (p > 0.05). At 25 % KCl had the highest overall liking scores that was an appropriate ratio for producing seasoning powder. In conclusion, the optimum formulation of SP contained of 32.0 % LFD, 28.0 % sugar, 15.0 % NaCl, 5 % KCl, 16.0 % fish powder, 2.0 % pepper powder, and 2.0 % garlic powder, respectively.
Keywords: longan; NaCl; KCl; seasoning powder
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References
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