การพัฒนาผลิตภัณฑ์เส้นบะหมี่จากวัตถุดิบเนื้อสัตว์
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Abstract
Abstract
This research studied the production of emulsion meat noodles by varying the types of meat (pork and chicken) and noodles shapes. The physical characteristics and chemical compositions of selected meat noodles were also determined. No significant difference was found in appearance, textural and over all liking scores of pork and chicken noodles (p > 0.05), while preference scores were high in color for pork noodles and flavor for chicken noodles with significantly different (p < 0.05). Chicken noodles was easy to set gel forming and displayed smooth product compared with pork noodles. As a result, chicken noodles were selected and used to study the effect of noodles shapes (circle-line noodles, flat, large-strip and star-line) on selected physical properties and sensory acceptance. The result revealed that noodles shapes did not affect color preference (p > 0.05). However, flat noodles had higher appearance and over all liking scores than other shapes (p < 0.05). The lightness, greenness and yellowness of flat noodles were 84.4, 4.6 and 19.6, respectively. Moreover, the tensile force and cooking loss of respective noodles were 22.04 g and 6.5 %, respectively. Flat chicken noodles had moisture content, protein, lipid and ash of 74.5, 14.4, 8.8 and 0.14 %, respectively.
Keywords: chicken; meat; pork; noodle; emulsion
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References
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