Development of formula and process of tuup taap by means of appropriate equipment
1994
Sumet Umnuaysirisuk
Surveying of local Tuup Taaps found products had an average size of 3.0*6.4*1.6 cm (wxlxh) and weight of 22.6 g. The composition of the products was 13.4 % protein, 50.6 % sugar, aw 0.29. The peroxide value was 13.7 mEq/kg and aflatoxin was detected less than 10 ppb in 4 samples an more than 100 ppb in 2 samples. Total plate count (TPC), yeast and mold were more than 3*10** (5) colonies/g and 1*10** (3) colonies/g, respectively.The developed Tupp Tapp formula consisted of ground roasted peanut : sugar : glucose syrup = 50:45:5 and 0.25 % salt by weight of peanut. The optimum process condition was boiling the ingredients up to 155 deg C then mixing with ground roasted peanut and kneading to thin sheet by grooved roller machine. The sheet was cut into 3 * 5 * 0.45 cm (wxlxh). The product had pale brown color with L, a, b and aw of 63.0, 5.3, 23.0 and 0.24, respectively. It composed of 1.8 % moisture content, 13.9 % protein, 23.4 % fat and 52.2 % sugar. TPC, yeast and mold were less than 380 and 90 colonies/g, respectively. Aflatoxin was less than 10 ppb. The product packed in aluminum foil bag could be stored at ambient temperature for up to 8 weeks. The acceptable sensory test resulted in a moderated preference whereas 88 % was acceptable.
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Эту запись предоставил Kasetsart University