Formulation of Thai Fried Chili Paste Seasoned Sauce Productfor Betong Instant Noodle

Abstract

The purpose of this study was to develop thai fried chili paste seasoned sauce product for Betong instant noodle. Thai fried chili paste formula revealed that the most acceptance formula by consumers composed of garlic, shallot, dried cayenne pepper, coconut sugar, vegetable oil, fish sauce, shrimp paste, oyster mushroom and ripe tamarind in quantity of 15.87%, 15.87%, 3.57%, 21.80%, 14.0%, 9.93%, 3.96%, 11.90% and 3.10% respectively. The appropriate quantity studying of Thai fried chili paste containing in seasoned sauce product for Betong instant noodle indicated that seasoned sauce product which composed of Thai fried chili paste compounds in the quantity of 35% of the totally ingredients weightobtained the highest total scores. The ratio study of the Thai fried chili paste 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 Thai fried chili paste seasoned sauce product for Betong instant noodle were the color of L*, a* and b* with value of 16.05, 12.22 and 23.01 respectively and the Water Activity (aw) with value of 0.54. The chemical characteristics were 4.27 pH and the quantity of salt, sugar, moisture, protein, fat, ash and fiber were 2.83%, 1.11%, 8.50%, 0.60%, 25.48%, 6.58% and 2.38% respectively. Meanwhile, the result from consumers’ acceptance survey revealed that 37.5% of consumers rated “Liked very much” with average score of 7.64±1.34.