Canned baby corn pickle from waste: Tangchay
1992
Kulvadee Trongpanich | Rasamee Supasri | Urai Paewsungthong (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
There was a possibility of using the young leaves and yound stems of baby corn for Tangchay making. The quality of Tangchay depended on types and quantity of the flavoring substances being used and the pretreatment of the raw material. Brown sugar gave better color tangchay than white sugar with the significant difference (p 0.01). Preblanching, garlic and galingale improved the flavor of Tangchay. The fermentation period should not less than 2 weeks. The product composed with 10 percent table salt, 5 percent brown sugar, 4 percent garlic, 2 percent galingale and 2.2 percent rice wine showed higher score on the preference test than the market sample on color and odor, with the significantly different at p 0.01 on odor. However, after reconstitation from adding in chicken ball soup, the different appearance due to the different source of raw materials was easily noticed. Tangchay from baby corn's leftover got little lower in sensory score than of the former test. Nevertheless there was no significant difference as compared to the market sample.
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