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| Title: | Formulation optimization of canned chicken in kacangma herbal soup using response surface methodology |
| Authors: | Chua, Hun Pin
Zahrah Talib
Aminah Abdullah |
| Issue Date: | 2011 |
| Citation: | Journal of Tropical Agriculture and Food Science (Malaysia), 39 (1), p. 1-9 |
| Abstract: | Formulation of canned chicken in kacangma herbal soup, a traditional delicacy of Sarawak, was developed. The product was canned and retorted at 121 °C in an overpressure retort to achieve commercial sterility. A three-component constrained mixture according to a symmetrical-simplex interior design was used to determine the optimum formulation of the kacangma herbal soup. Results showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch gave a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability for the soup. Meanwhile, a score above 5.5 was given for aroma. |
| License: | http://www.oceandocs.org/license |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/17941 |
| Related document: | http://jtafs.mardi.gov.my/jtafs/39-1/Kacangma%20He... |
| ISSN: | 1394-9829 |
| Appears in Collections: | Publications
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