Citation
Siripahanakul T., . and Thongsila S., . and Tanuthong T., . and Chockchaisawasdee S., . Product development of Wolffia-pork ball. pp. 213-217. ISSN 22317546
Abstract
This study investigated the use of sun-dried Wolffia (Wolffia arrhiza) as a substitute of pork in a pork ball product. Qualitative descriptive analysis and ideal ratio profile test were used to outline products characteristics and evaluate recipe trials by 15 trained panellists. Upon agreed quality attributes levels of Wolffia and spice (mixed garlic and pepper 1:1 weight basis) in the product were optimised. Randomised complete block design was used to compare sample-to-ideal (S/I) score ratios to ideal-to-ideal (I/I) score ratios. It was found that the optimised product had a moisture content of 76.82 0.23 pH value of 6.05 0.01 and colour values (L a and b) of 59.53 0.06 -2.28 0.13 and 16.06 0.09 respectively. Microbiological analysis results showed total plate count number of 2.00 x 102 CFU/g and yeast and mould count of 10 CFU/g. The developed product was subsequently evaluated on 7-point hedonic scale by 300 general consumers in Muang Chiangkan and Phakao districts in Loei province Thailand. It was found that the product got highest percentages on most liking ratings on colour spice odour firmness sandiness taste and overall liking
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Abstract
This study investigated the use of sun-dried Wolffia (Wolffia arrhiza) as a substitute of pork in a pork ball product. Qualitative descriptive analysis and ideal ratio profile test were used to outline products characteristics and evaluate recipe trials by 15 trained panellists. Upon agreed quality attributes levels of Wolffia and spice (mixed garlic and pepper 1:1 weight basis) in the product were optimised. Randomised complete block design was used to compare sample-to-ideal (S/I) score ratios to ideal-to-ideal (I/I) score ratios. It was found that the optimised product had a moisture content of 76.82 0.23 pH value of 6.05 0.01 and colour values (L a and b) of 59.53 0.06 -2.28 0.13 and 16.06 0.09 respectively. Microbiological analysis results showed total plate count number of 2.00 x 102 CFU/g and yeast and mould count of 10 CFU/g. The developed product was subsequently evaluated on 7-point hedonic scale by 300 general consumers in Muang Chiangkan and Phakao districts in Loei province Thailand. It was found that the product got highest percentages on most liking ratings on colour spice odour firmness sandiness taste and overall liking
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | Wolffia |
AGROVOC Term: | Product development |
AGROVOC Term: | Pork |
AGROVOC Term: | Products |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:27 |
URI: | http://webagris.upm.edu.my/id/eprint/21607 |
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