The study on textured vegetable protein as crispy fish maw compensate in spicy crunch bar (Yum-Sam-Krop)

Abstract

The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein, The result of this the spicy salad bar that has 50 grams. Study amount of dried squid, cashew nut and dried shrimp,The result of this spicy salad bar that has 50:50:30 grams, The most panelists score in them of color, flavor, odor, texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive, onion powder and celery powder, The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical, textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat, protein, fiber, and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.