Formulation optimization and processing parameter establishment of canned chicken in Kacangma herbal soup

H. U N Chua Pin, Aminah Abdullah

Research output: Contribution to journalArticle

Abstract

The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. The product was canned and retorted at 121°C in an overpressure retort to achieve commercial sterility. A three-component constrained mixture according to a symmetrical-simplex interior design was used to determine the optimum formulation. Result showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch would give a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability. Meanwhile, a score above 55 was given for aroma. The study showed that the thermal process applied with F0 value of 836 is sufficient to produce commercially sterile products.

Original languageEnglish
Pages (from-to)665-672
Number of pages8
JournalSains Malaysiana
Volume38
Issue number5
Publication statusPublished - Oct 2009

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soups
interior design
chickens
ginger
Borneo
corn starch
texture
odors
heat
color

Keywords

  • Canned chicken in kacangma herbal soup
  • Formulation three-component constrained mixture
  • Leonurus sibiricus

ASJC Scopus subject areas

  • General

Cite this

Formulation optimization and processing parameter establishment of canned chicken in Kacangma herbal soup. / Chua Pin, H. U N; Abdullah, Aminah.

In: Sains Malaysiana, Vol. 38, No. 5, 10.2009, p. 665-672.

Research output: Contribution to journalArticle

Chua Pin, H. U N ; Abdullah, Aminah. / Formulation optimization and processing parameter establishment of canned chicken in Kacangma herbal soup. In: Sains Malaysiana. 2009 ; Vol. 38, No. 5. pp. 665-672.
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