Open AccessFormulation of Seasoned Sauce Product for Betong Instant Noodle
Author(s) -
Wipada Muninnopamas,
Kamontip Kanpairo,
Suteera Srisuk,
Jeerawoot Muninnopamas,
Abdulnaser Hayeesamoh
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1835/1/012102
Subject(s) - food science , instant , sugar , mathematics , flavor , chemistry
The purpose of this study was to develop the seasoned sauce for instant Betong noodle. The developed seasoned sauce formula consisted of garlic, sugar, black soy sauce, soy sauce and vegetable oil in quantity of 24.5%, 14%, 1.5%, 24% and 36% respectively. The ratio study of seasoned sauce product per rehydrated Betong noodle 117 grams indicated that 50 grams of seasoned sauce per rehydrated Betong noodle 117 grams was the most favorite. The physical characteristics of seasoned sauce product for Betong instant noodle were the color of L * , a * and b * with value of 17.02, 11.29 and 23.04 respectively and the Water Activity (a w ) with value of 0.60. The chemical characteristics were 5.09 pH and the quantity of salt, sugar, moisture, protein, fat, ash and fiber were 2.85%, 1.04%, 8.24%, 0.74%, 37.55%, 6.83% and 0.91% respectively. Meanwhile, the result from consumers’ acceptance survey revealed that 31.3% of consumers rated “Liked very much” with average score of 7.31±1.44.