EFFECT OF PANANG CURRY PASTE TOWARDS ACCEPTABILITY OF FROZEN HUI CHO

Abstract

          The objectives of this research were 1) to study the appropriate amount of Panang curry paste in Frozen Hui Cho, 2) to study the nutritional values of frozen Hui Cho, 3) to study the shelf-life, color, values and microorganism of frozen Hui Cho. The sensory quality was assessed for colour, smell, taste, texture and overall preference by 50 untrained panelists. The amount of Panang curry paste at 20% was the most preferred with the overall score at 7.98. There was a statistically significant difference (p<0.05). The most accepted frozen Hui Cho were fried and cooked. It was found that in the weight of 100 g/4 pieces, the nutritional values ​​were as follows: total energy was at 162.88 kcal, 63.09 g of moisture content, 2.59 g of ash content, 5.12 g of fat content, 15.55 g of protein and 13.65 g of carbohydrates. The results of the research on shelf life, color quality and microorganisms revealed that after frying the frozen Hui Cho packed with polyethylene vacuum bags, stored at –18 °C for 12 weeks, it was found that the brightness L* was at 38.80, the red a* value was at 20.93, the yellow value b* was equal to 32.10 and a* was equal to 20.93 and b* was equal to 32.10. The total microbial count (Aerobic Plate Count) was not more than 1 × 10⁶ CFU/g and no bacterial (Salmonella spp) growth was found under the Thai Industrial Standards 506/2555