Development of Ready Made Mee-krob (Crispy Rice Noodle) Sauce

Abstract

The study objective was to the basic recipe of Ready Made Mee-Krob (Crispy Rice Noodle) sauce were evaluated the sensory property appearance, color, flavor, taste, texture and overall acceptability by 7-Points Hedonic Scale. The first basic recipe including sugar tamarind juice, lime juice, fish sauce, shallots, bean paste and tomato sauce had the highest scores in overall acceptability. Mee-Krob sauces were packed in retort pouch and stored at room temperature for 90 days. The color-values (L* a* and b*) of the product were decreased while the viscosity and pH of the product were increased during storage. The microbiological shelf life of Mee-Krob sauce were assessed. The microbial population remained under 10 CFU/g for 90 days. Consumer acceptance testing was a passive measure to indicate the acceptance of the product by Home Use Test. The consumers gaving a high degree of product acceptance indicated that the product was well accepted.