Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup
The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. The product was canned and retorted at 121°C in an overpressure retort to achieve commercial sterility. A three-component constrained mix...
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Universiti Kebangsaan Malaysia
2009
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ukm-282013-06-21T07:43:03Z http://journalarticle.ukm.my/28/ Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup Chua , Hun Pin Aminah Abdullah, The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. 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. Result showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch would give a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability. Meanwhile, a score above 5.5 was given for aroma. The study showed that the thermal process applied with Fo value of 8.36 is sufficient to produce commercially sterile products. Universiti Kebangsaan Malaysia 2009-10 Article PeerReviewed Chua , Hun Pin and Aminah Abdullah, (2009) Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup. Sains Malaysiana, 38 (5). pp. 665-672. ISSN 0126-6039 http://www.ukm.my/~jsm/utama.html |
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Digital Repository |
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Local University |
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Universiti Kebangasaan Malaysia |
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UKM Institutional Repository |
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Online Access |
| description |
The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. 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. Result showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch would give a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability. Meanwhile, a score above 5.5 was given for aroma. The study showed that the thermal process applied with Fo value of 8.36 is sufficient to produce commercially sterile products. |
| format |
Article |
| author |
Chua , Hun Pin Aminah Abdullah, |
| spellingShingle |
Chua , Hun Pin Aminah Abdullah, Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup |
| author_facet |
Chua , Hun Pin Aminah Abdullah, |
| author_sort |
Chua , Hun Pin |
| title |
Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup |
| title_short |
Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup |
| title_full |
Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup |
| title_fullStr |
Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup |
| title_full_unstemmed |
Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup |
| title_sort |
formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup |
| publisher |
Universiti Kebangsaan Malaysia |
| publishDate |
2009 |
| url |
http://journalarticle.ukm.my/28/ http://journalarticle.ukm.my/28/ |
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2023-09-18T19:01:04Z |
| last_indexed |
2023-09-18T19:01:04Z |
| _version_ |
1777403077289050112 |