89-4 |
Development of dehydrated Tom Yum Kung |
S. SRIWATTANA1, V. Haruthaithanasarn1, P. Chompreeda1, and A. V. A. Resurreccion2. (1) Dept. of Product Development, Kasetsart University, 50 Phahonyothin Road, Bangkok, 10900, Thailand, (2) Dept. of Food Science & Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223 Tom Yum Kung is one of the most popular Thai dishes known all over the world. The National Restaurant Association identified Thai cuisine as having strong ethnic influences in U.S. menu choices. This study was conducted to: define typical Tom Yum Kung, develop and optimize dehydrated Tom Yum Kung formulation for institutional use by using mixture design. A literature review and personal interviews with the experts on cuisine in Thailand were used to define typical Tom Yum Kung. Fresh formulation development was performed to match typical Tom Yum Kung using descriptive analysis and used as a basis in calculating dehydrated formulations. A trained panel evaluated sensory attributes of 25 dehydrated formulations based on mixture design. Prediction models were used to determine optimum formulations that matched typical Tom Yum Kung. To verify consumer acceptance of the predicted optimum formulation, hedonic ratings of 50 Thai consumers were determined. Another 100 Thai consumers were used to verify consumer acceptability of an optimized formulation against the fresh formulation. Typical Tom Yum Kung is defined as a clear shrimp colored soup with lemon grass and kaffir leaf flavor with a combination of sour, salty, spicy and sweet tastes. The predicted optimum dehydrated formulations were determined as those confirmations within the following regions: shrimp flavor 20-25%, citric acid 3-4%, salt 50%, lemon grass 15%, kaffir leaf 2-5% and chili 4-6%. Results from the consumer verification study indicated that hedonic scores of dehydrated Tom Yum Kung on overall liking, flavor, sour, salty, spicy and sweet were 6.4, 5.9, 6.4, 6.2, 5.9 and 7.3, respectively. There was a high consumer acceptance of the dehydrated formulation (6.5) but the fresh formulation (8.0) received higher ratings. These results suggest that this dehydrated product could be adopted for institutional use in Southeast Asian and U.S. markets.
Session 89, Product Development
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