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Formulation optimization of canned chicken in kacangma herbal soup using Response Surface Methodology
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نویسنده
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Hun Pin Chua ,Talib Zahrah ,Abdullah Aminah
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منبع
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journal of tropical agriculture and food science - 2011 - دوره : 39 - شماره : 1 - صفحه:19 -27
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چکیده
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Formulation of canned chicken in kacangma herbal soup, a traditional delicacy of sarawak, was developed. the product was canned and retorted at 121 °c in an overpressure retort to achieve commercial sterility. a three-component constrained mixture according to a symmetrical-simplex interior design was used to determine the optimum formulation of the kacangma herbal soup. results showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch gave a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability for the soup. meanwhile, a score above 5.5 was given for aroma
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کلیدواژه
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canned chicken ,kacangma herbal soup ,Leonurus sibiricus ,formulation optimization ,three-component constrained mixture
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آدرس
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MARDI Kuching Station, Food Technology Research Centre, Malaysia, MARDI Headquarters, Economics and Technology Management Research Centre, Malaysia, Universiti Kebangsaan Malaysia, Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Malaysia
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Authors
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