Product development of vegetarian rojak sauce with pineapple flavor

Wong, Kar Yee (2011) Product development of vegetarian rojak sauce with pineapple flavor. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Vegetarian rojak sauce with pineapple flavor was developed as a healthy food choice besides of traditional rojak sauce. Three best formulations, F5, F1 and F2 were chosen from six formulations in Balance Incomplete Block (BIB) Design. Hedonic test determined F5 as the best formulation with 25% blackstrap molasses, 24% spray-dried pineapple powder, 12% chili paste, 5% salt and 34% sesame seed as all the attributes of this formula had achieved the highest means score (Colour=5.54±0.885, Aroma=5.30±0.953, Viscosity=5.28±1.031, Pineapple taste=4.82±1.101, Spiciness=5.00±1.050, After taste=4.86±1.125, Overall acceptance=5.30±1.165). The product contained 268kcal energy, 63.09% carbohydrate, 2.84% protein, 0.36% fat, 0.54% crude fiber, 4.34% ash, 28.89% of moisture content. Shelf life test of six weeks showed no significant changes (p>0.05) for colour at L, a and b and total solid content but slightly changes for viscosity (p<0.05) and pH (p<0.01). Microbiological testing showed total plate count of 9.50x l02cfu/ml to 1.88xl03cfu/ml and total yeast and mold ranges from 3.95 x 103cfu/ml to 8.50 x 103cfu/ml. Consumer acceptance is positive as there are 55% panelists prefer the product to the traditional rojak sauce and 48% will purchase the product. In overall, a new and healthy product was produced where the rojak sauce is suitable for the consumption of vegetarian with fruity flavor.

Item Type:Academic Exercise
Uncontrolled Keywords:vegetarian rojak souce, pineapple flavor, Balance Incomplete Block (BIB)
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:6114
Deposited By:IR Admin
Deposited On:29 May 2013 09:23
Last Modified:29 May 2013 09:23

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