Product Development of Teriyaki Sauce Fortified with Cassava

Abstract

The objective of this research was to study the production process of teriyaki sauce fortified with cassava, Rayong 90 variety, to study the physicochemical properties. Study consumer testing and transfer of technology in the development of teri sauce products Yaki fortified with cassava Results of a study of the production process of teriyaki sauce fortified with cassava. At the 0, 20, 30, and 40 percent levels of all ingredients, it was found that the testers accepted the 20 percent level, which is the highest level of liking. Regarding the nutritional value of the product, it was found that teriyaki sauce was fortified with wet tapioca. At the 20 percent level, it was found to have an aw value of 0.97±0.00, a brightness value (L*) of 31.72±0.58, a green value (a*) of 2.17±0.18 and a yellow value (b*) of 3.28±097 and a humidity value. 78.66 percent, 1.08 percent fat, 1.36 percent fiber, 2.29 percent ash, and 3.34 percent protein. From a consumer test of 100 people, it was found that the liking for the product Teriyaki Sauce with Tapioca was added. At the moderate level of liking By rating their preferences for product characteristics. Appearance, color, smell, smell and taste At the moderate level of liking and the results of the technology transfer operation to the 480 cassava farmer community enterprise groups in Khon Buri District and Nong Bun Mak District. Nakhon Ratchasima Province The 45 participants in the training were found to have put their knowledge to good use. and there is satisfaction of service recipients Calculated as 100 percent.