Processing and qualities of flavored-puff-pork rinds
1994
Sayjai Chariyaeggapab (Rajamangala Inst. of Technology, Nakhon Si Thammarat Campus (Thailand))
Nineteen different domestic spices were collected to be used primarily for the production of flavored-puff-pork rinds including galingale, garlic, holy basil, clove, cardamom, turmeric, galanga, ginger, lemongrass, onion leaves, kaffir lime leaves, pepper, caraway, nutmeg, coriander, shallot, sweet basil, field mint and cinnamon. The spices were oven-dried to the moisture of 3-5 percent and finely ground. The surface of puff pork rinds were coated with each spice with concentration ranging 0.5, 1.0, 1.5, 2.0 and 2.5 percent It was found that the most acceptable 5 spices out of 19 were kaffir lime leaves, shallot, garlic, onion leaves and lemongrass. Optimum concentration for each spice used were varied from 0.5-2.5 percent. Flavoring ingredients for flavored-puff-pork rinds were formulated consisting of sugar, salt, citric acid, monosodium glutamate(MSG) and single spice. The ingredients cooperated in standard formula consist of 2.5 percent sugar, 2 percent salt, 0.2 percent citric acid, 0.25 percent MSG and appropriate ground spice. Finally the flavoring ingredients were coated onto the surface of puff pork rinds with concentration of 9 percrent. The 5-different flavored-puff-pork rind contained moisture ranging from 2.69-3.42 percent. Microbial counts were not exceeded 1*10*[4) colonies/g and yeast and mold counts not more than 100 colonies/g. Acceptabilities of all 5 flavored-puff-pork rind were evaluated by 30 consumers. The products were considered accepted by the consumer panelists.
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