Citation
Chua Hun Pin, . and Zahrah Talib, . and Aminah Abdullah, . Formulation optimization of canned chicken in kacangma herbal soup using response surface methodology. pp. 1-9. ISSN 1394-9829
Abstract
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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Abstract
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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Canned meat |
| AGROVOC Term: | Chicken meat |
| AGROVOC Term: | Soups |
| AGROVOC Term: | Optimization methods |
| AGROVOC Term: | Soup mixes |
| AGROVOC Term: | Corn starch |
| AGROVOC Term: | Ginger |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Taste (sensation) |
| AGROVOC Term: | Colour |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24516 |
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