Development of instant pad-thai rice noodles to the commercial quality
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This research aims to study the base formulation of Pad Thai noodle, to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source, to design the optimal packaging for Instant Pad Thai noodle and to study of consumers' acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch, 100 grams of tapioca and 300 grams of water. The color values of L * (brightness), a * (red) and b * (Yellow) was 64.13 ± 0.01, -0.92 ± 0.02 and 14.52 ± 0.02, respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness), a * (red) and b * (yellow) equal to 62.82 ± 0.01, -1.10 ± 0.01 13.45 ± 0.01 respectively, with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour, 70 grams of tapioca flour, 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness), a * (red) and b * (yellow) equal to 43.67 ± 0.01, 8.25 ± 0.02 and 22.42 ± 0.10, respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.
- Research Report