Title of article
Formulation optimization of canned chicken in kacangma herbal soup using Response Surface Methodology
Author/Authors
Hun Pin, Chua MARDI Kuching Station - Food Technology Research Centre, Malaysia , Talib, Zahrah MARDI Headquarters - Economics and Technology Management Research Centre, Malaysia , Abdullah, Aminah Universiti Kebangsaan Malaysia - Faculty of Science and Technology - School of Chemical Sciences and Food Technology, Malaysia
Pages
9
From page
19
To page
27
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
Keywords
canned chicken , kacangma herbal soup , Leonurus sibiricus , formulation optimization , component constrained mixture
Journal title
Journal of Tropical Agriculture and Food Science
Serial Year
2011
Journal title
Journal of Tropical Agriculture and Food Science
Record number
2625144
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