DEVELOPMENT OF THAI RIVER SPRAT SNACK PRODUCT

Abstract

This research aimed to create a standard recipe for Thai river sprat snack product and to examine product quality in terms of physical, chemical, biological and sensory properties for community enterprises in the area of ​​Khan Rai Subdistrict in Sirindhorn District of Ubon Ratchathani Province. A study of consumers' preferences towards commercial formulas of local products (3 formulas) was conducted to select accepted choice as control formula. After that, the product was developed. The effects of water (150 and 250 g), glucose syrup (0 and 20 g) and butter (2 and 6 g) on ​​product quality were studied. The results showed that the commercial product formula 1 had the highest overall preference (P≤0.05), so it was selected as the control formula in the next step. As for product development, results showed formula 2 (150 g water, no glucose syrup added and 2g butter) was the highest accepted by consumers and significantly different from the other samples (P≤0.05). It also had low hardness and low crispiness, with values ​​of 1820.66 g and 646.8 g, respectively, and was significantly different from the control (P≤0.05), having lower fat content and higher protein content than the control formula (P≤0.05) with low moisture content (5.03%). The product could be stored under normal atmospheric conditions in aluminum foil laminated bags for 7 weeks at room temperature with still water activity, peroxide value. The total amount of microorganisms, yeast, and mold were in accordance with community product standards on ready-to-eat seasoned crispy fish. Therefore, from this research, the problem of standard formulations accepted by consumers was solved, resulting in a development within community and it could increase the community's income in the future.