Product Development of Semi-Finished Soup Nor Mai

Abstract

The objectives of this research project were to study the optimum temperature for drying bamboo shoots and develop a recipe for seasoning powder for Soup Nor Mai. 100 g of bamboo shoots were dried in a hot air oven at 40, 50 and 60􀄡C compared to Freeze Drying. It was found that the weight after drying was in the range of 6.15 - 6.7 g. The recovery rate was analyzed in boiling water. It was found that bamboo shoots dried by hot air dryer at 40 °C showed the best recovery at 12. 14 ± 0. 42 times at 30 min, but the recovery rate was significantly lower than freeze drying. Color analysis of bamboo shoots, It was found that baking with hot air oven had no difference in brightness ( L* ) However, they differed from the freeze drying which had higher brightness (L*) and yellow values (b*) than the bamboo shoot samples treated by hot air oven and the redgreen color (a*) was less than that of the bamboo shoots treated by hot air oven from the sensory quality test It was found that bamboo shoots dried in a hot air oven at 40°C had the highest score of all characteristics, But the preference level was lower than that of bamboo shoots that were not subjected to the control drying process and the freeze- dried bamboo shoots. When developing the bamboo shoot soup seasoning powder recipe by varying the flavor of the 3 seasoning powders, it was found that the seasoning formula 2 had the highest average liking. with a spicy rating and sourness higher than formulas 1 and 3.