Properties of frozen rice noodle product: Sen Mee Rad Na | เธชเธกเธเธฑเธเธดเธเธญเธเธเธฅเธดเธเธ เธฑเธเธเนเธเนเธงเธขเนเธเธตเนเธขเธงเนเธเนเนเธขเธทเธญเธเนเธเนเธ: เนเธชเนเธเธซเธกเธตเนเธฃเธฒเธเธซเธเนเธฒ
2007
Vipa Surojanametakul(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) E-mail:[email protected] | Warunee Varanyanond(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Patcharee Thungtrakul(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development)
This research aims to develop frozen rice noodle product, Sen Mee Rad Na, by adjusting the moisture content of dried vermicelli to 50 percent before mixing with black soy sauce and vegetable oil at ratio of 500:20:20 by weight. The vermicelli and gravy with vegetables and pork were separately frozen by cryogenic freezing process using liquid nitrogen as cryogenic. The thaw process of frozen vermicelli and gravy were provided by using microwave at 900 Watts for 2 min and 5 min, respectively. Sensory evaluation revealed that the panelists could not detect the difference among the products upto the fifth freeze-thaw cycles. Analysis of micro-organisms in the products, showed that total plate count was not higher than 3.0*10**(3) cfu/g, other microflora such as E Coli and Coli form was less than 3 MPN/g and there was no pathogenic found. The gravy with potato starch and gelatin had higher acceptance score than gravy with modified cassava starch. Frozen vermicelli product could be stored not less than 3 months at -20 deg C.
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Este registro bibliográfico ha sido proporcionado por Kasetsart University