| บทคัดย่อ (EN): |
The development of original seasoned sauce product for Betong instant noodle found that the most acceptance formula by consumers composed 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 original seasoned sauce product per rehydrated Betong noodle 117 grams indicated that 50 grams of original seasoned sauce per rehydrated Betong noodle 117 grams was the most favorite. The physical characteristics of original 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 (aw) with value of 0.78. 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. The herb plants selection in order to develop the new flavor seasoned sauce products for Betong instant noodle by 300 questionnaires disclosed the top ten most wanted were Tom Yam, Pad Kraueng Kang, Pad Prik, Thai fried chili paste, black pepper, basil, Palo, seaweed, Krali powder curry and Pad kee Mao respectively. Later, the seasoned sauce selection process was repeated by 30 panelists. The results indicated that the Thai fried chili paste, black pepper, Pad kee Mao, red curry paste, Tom Yam and Pad Prik respectively were the top six of flavor seasoned sauce products for Betong instant noodle and lead to their developments. The development of Thai fried chili paste seasoned sauce product for Betong instant noodle by studying 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 weight obtained 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 0.78. 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. The development of black pepper seasoned sauce product for Betong instant noodle by studying the appropriate quantity of black pepper containing in seasoned sauce product for Betong instant noodle indicated that seasoned sauce product which composed of black pepper in the quantity of 7% of the totally ingredients weight obtained the highest total scores. The ratio study of the black pepper 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 black pepper seasoned sauce product for Betong instant noodle were the color of L* , a * and b* with value of 6.72, 6.05 and 8.73 respectively and the Water Activity (aw) with value of 0.77. The chemical characteristics were 5.04 pH and the quantity of salt, sugar, moisture, protein, fat, ash and fiber were 2.84%, 1.11%, 8.15%, 0.57%, 37.47%, 7.33% and 0.18% respectively. Meanwhile, the result from consumers’ acceptance survey revealed that 36.3% of consumers rated Liked very much with average score of 7.37?1.49. The development of Pad kee Mao seasoned sauce product for Betong instant noodle by studying Pad kee Mao seasoned sauce formula disclosed that the sauce composed of sugar, soy sauce, black soy sauce, vegetable oil, garlic, Bird chilli Tabasco, cayenne pepper, black pepper and Holy Basil in quantity of 14.0%, 24%, 1.5%, 36%, 10%, 4.0%, 3.0%, 1.50% and 6.0% respectively. The ratio study of the Pad kee Mao 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 Pad kee Mao seasoned sauce product for Betong instant noodle were the color of L* , a * and b* with value of 4.88, 5.00 and 6.58 respectively and the Water Activity (aw) with value of 0.76. The chemical characteristics were 4.8 pH and the quantity of salt, sugar, moisture, protein, fat, ash and fiber were 2.85%, 1.04%, 9.18%, 0.45%, 35.65%, 7.19% and 4.22% respectively. Meanwhile, the result from consumers’ acceptance survey revealed that 31.8% of consumers rated Liked very much with average score of 7.08?1.63. The development of red curry paste seasoned sauce product for Betong instant noodle by studying red curry paste formula revealed that the most acceptance formula by consumers composed of dried cayenne pepper, fresh Thai chili pepper, garlic, galangal, lemon grass, leech lime skin, coriander root, shallot, powdered roasted coriander seeds and powdered roasted cumin in quantity of 16.96%, 0.64%, 25.61%, 2.94%, 22.19%, 0.85%, 2.05%, 22.08%, 4.66% and 2.01% respectively. The appropriate quantity studying of red curry paste containing in seasoned sauce product for Betong instant noodle indicated that seasoned sauce product which composed of red curry paste compounds in the quantity of 14.5% obtained the highest scores of likes in the testing of color, appearance, flavor, spicy and favor in all things considered. The ratio study of the red curry 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 red curry paste seasoned sauce product for Betong instant noodle were the color of L* , a * and b* with value of 14.10, 14.11 and 20.66 respectively and the Water Activity (aw) with value of 0.78. The chemical characteristics were 4.66 pH and the quantity of salt, sugar, moisture, protein, fat, ash and fiber were 2.85%, 1.18%, 9.48%, 0.66%, 38.83%, 6.44% and 2.34% respectively. Meanwhile, the result from consumers’ acceptance survey revealed that 33.8% of consumers rated Liked very much with average score of 7.10?1.74. The development of Tom Yam seasoned sauce product for Betong instant noodle by studying Tom Yam seasoning appropriate formula using Mixture design experiment revealed that the formula containing lime, sugar and soy sauce in quantity of 19.75%, 7.90% and 11.85% respectively obtained the highest score of likes due to the highest scores from testing in color, odor and flavor. After that, studying the appropriate quantity of spices in order to produce Tom Yam seasoned sauce revealed that the addition of galangal, lemon grass, brid chilli Kaffir lime leave in quantity of 6.13%, 10.21%, 4.08% and 4.08% respectively obtained the highest score of likes due to the highest scores from testing in color, spicier odor and flavor. The ratio study of the Tom Yam 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 Tom Yam seasoned sauce product for Betong instant noodle were the color of L* , a *and b* with value of 17.22, 7.32 and 23.24 respectively and the Water Activity (aw) with value of 0.77. The chemical characteristics were 2.48 pH and the quantity of salt, sugar, moisture, protein, fat, ash and fiber were 2.84%, 1.11%, 8.11%, 0.57%, 38.53%, 6.37% and 7.32% respectively. Meanwhile, the result from consumers’ acceptance survey revealed that 23.3% of consumers rated Liked very much with average score of 6.58?1.89. The development of Pad Prik seasoned sauce product for Betong instant noodle by studying Pad Prik seasoned sauce formula disclosed that the sauce composed of sugar, black soy sauce, soy sauce, vegetable oil, garlic, oyster sauce, onion and sweet pepper in quantity of 12%, 1.5%, 20%, 36%, 4%, 6%, 10.25% and 10.25% respectively. The ratio study of the Pad Prik 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 Pad Prik seasoned sauce product for Betong instant noodle were the color of L* , a * and b* with value of 16.83, 10.27 and 23.84 respectively and the Water Activity (aw) with value of 0.76. The chemical characteristics were 4.77 pH and the quantity of salt, sugar, moisture, protein, fat, ash and fiber were 2.81%, 1.16%, 7.76%, 0.54%, 38.05%, 9.33% and 2.34% respectively. Meanwhile, the result from consumers’ acceptance survey revealed that 31.8% of consumers rated Liked very much with average score of 7.30?1.49. Research published by academic serviced to Betong noodle processing entrepreneurs and housewife groups that produce food product in three border provinces at Yala Rajabhat University on 19 September 2015. There were 29 trainees. Nine of them were classified into five Betong noodle processing entrepreneur groups. The satisfaction rating of three sides; lecturer, place/time/food and quality of training from the participants was 4.57 on average or in the satisfiable level of very satisfied through the most satisfied. |
