Formulation of Pud Prik Flavoured Sauce for Instant Betong Noodle
Keywords:Product Development, Betong Noodle, Pud Prilk Sauce
The purpose of this study was to develop the Pud Prik Flavored Sauce for instant Betong Noodle. The developed sauce formula consisted of sugar, black soy sauce, soy sauce, vegetable oil, garlic, oyster sauce, onion and bell pepper at the percentage ratio of 12, 1.5, 20, 36, 4, 6, 10.25 and 10.25, respectively. The optimum quantity of Pud Prik Flavoured sauce to the instant Betong noodle at the weight of 117 g was determined to be at the weight of 50 g, which was the most favorite recommended by panelist. The physical characteristics of the developed flavored sauce determined such as color value (L * a * b *) and water activity (aw) were (16.83, 10.27, 23.84) and 0.53 respectively. The chemical characteristics of the developed sauce determined for pH was 4.77, as the percentage of salt, sugar, moisture, protein, fat, ash, fiber and carbohydrate were 2.81, 1.16, 7.22, 0.54, 38.05, 9.33, 2.34 and 44.86, respectively. The results of consumer survey for flavored sauce found that 31.8 % of the respondents were very favorably with the average score of 7.30 ± 1.49.
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