Development of Deep Fried Bread Crumbs with Thai Herbal Powder Pad Ka Prao

Abstract

The objective of this study was to use waste materials come to add value from 3 Thai food popular recipes by develop of deep fried bread crumbs. The percent of Tom yam (chili: lemon glass: kaffir lime leaves = 5 : 5 : 10), Pad Ka Prao (chili: garlic: holy basil = 5 : 5 : 10) and Pad Cha (chili: basil: finger root = 5 : 5 : 10) was developed. The overall preference was assessed by the sensory evaluation using 9-point Hedonic scales method. The result of experiment is that the Pad Ka Prao recipe. After that, the physical testing was done with L, a^*, and b^*, the results showed that the L value at 64.34 and the a^* at -0.61. While the b^* was 17.89. a_w value was 0.32. Bring to improve the taste with the addition of 4 levels of oyster sauce powder as followed 0, 5, 10 and 15%. Select product which the overall preference is at the highest level for the sensory evaluation with the confidence level of 95% by method 9-point Hedonic scales. With higher ratio of oyster sauce powder is 10%. The physical testing was done with L, a^*, and b^*, the results showed that the L value at 63.67 and the a^* at -0.34. While the b^* was 16.26. The Thai herbal powder product consisting 73.22% bread crumbs, 9.27% holy basil powder, 4.63% garlic powder, 4.63% chili powder, 0.92% salt and 7.32% oyster sauce powder.