Development of Banana Sauce Enrich Jujube Product
Abstract
This research aims to develop of banana sauce enrich jujube product based on banana sauce fomular. The most acceptance of banana sauce consisted of ripe banana, pickled long red chili, pickled garlic, sugar, vinegar, salt and water (19.8, 14.9, 9.9, 14.9, 3, 3, and 34.7 %, respectively). Replacement banana pulp with jujube pulp at 80% overall likeness in banana sauce but panelist accepted to attribute spicy and viscosity were low score. Then, chili and rice (red chili peppers and semi-wet milled rice flour from RD47) were investigated. The result showed that 4% red chili peppers and 1.5% semi-wet milled rice flour from RD47 as stabilizer in jujube sauce were a suitable to enrich sauce. Consumer survey of finish product were evaluated of color, flavor, sour, sweet, spicy, viscosity and overall liking. The score showed that 7.5±1.9, 7.1±1.8, 7.2±1.3, 7.3±1.5, 7.0±1.3, 7.2±1.8, respectively. The consumer accepted 96% product and 90% determined to buy product. Keywords : banana sauce, jujube, semi-wet milled rice flour from RD47References
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Bangkok. (in Thai)
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Tanasombun, P. and Pichaiyongvongdee, S. (2017). Utilization of Broken Rice as a Fat Replacer in Low Calorie
Tofu Salad Dressing. SDU Research Journal, 10(3), 105-128. (in Thai)
Thaunkhong, K., Uttapap, D., Puncha-arnon, S., Rungsardthong, V. & Puttanlek, C. (2014). Application of Native
and Modified Canna Starches as Thickening agent in Tomato sauces. KMUTT Resrearch and Development
Journal, 37(1), 45-59. (in Thai)
Treepu, R. & Wiwatthada, T. (2002). Development of Banana Chilli Sauce Product. Department of Food Science
and Technology. Institution of Suan Dusit Rajabhat University. Bangkok. (in Thai)
Wachirasakchai, M., Oupathumpanont, O. and Parnsakhorn, S.(2017). The results of pectinase enzyme
temperature and incubation time on the quality Muntingia Calabura L. syrup. Kaen Agriculture Journal,
45(3), 401-408. (in Thai)
Wiriyacharee, P. (2002). Sensory Evaluation. Department of Product Development, Faculty of Agro-Industry,
Chiang Mai University. Chiang Mai. (in Thai)
Witchurungsri, W., Eakpatcha, T. and Boonrawd. (2015). Utilization of broken rice (Oryza sativa L.) for replacer in
Thousand island dressing. Culinary Technology and Service Program, School of Culinary Art. Suan Dusit
University, Suphanburi campus. (in Thai)
from file:///C:/Users/USER/AppData/Local/Microsoft/Windows/INetCache/IE/LH61UXMA/WU00020.pdf.
Bunpun, T. (n.d). Production of Vegetable and Fruit Sauce. Institute of Food Research and Product Development.
Kasetsart University. Bang Khen campus. Bangkok. (in Thai)
Deesanam, N., Bunthawong, O., Jinakarn, C. & Chukeadphinyo, W. (2012). Development of Instant Northern Thai
Style Tomato Spicy (Nam-prik-ong). KMUTT Research and Development Journal, 35(1), 93-103. (in Thai)
Hemathulin, S. & Techawongstien, S. (2014). Effect of blanching in hot water and storage time on the color
change of bird chilli (Capsicum frutescens Linn.) sauce. Kaen Agriculture Journal, 42(3), 760-765. (in Thai)
Ketthong, P., Duanmesuk, W., Thipmeangprom, S., Prapet, A., Suwanchom, O.,Wattanapansorn, S., Janseanto,
C., Srikacha, S., Suriyaprommchai, P., Meesuk, S., Chanumpon, L. and Macheaw, S. (2015). Research
and Development on Economic Crops Production under Specific Area for Quality Product in the Lower
Northern Region : Research and Development on Jujube Production for Quality. Department of Agriculture.
Bangkok. (in Thai)
Kunpai, S. (2020). Carbohydrate Technology : Chapter 3 Utilization of flour in industry. Retrieved January, 5,
2020, from https://eu.lib.kmutt.ac.th/elearning/Courseware/BCT611/Chap3/chapter3_1.html.
Maina, A. (2008). Development of Chili Sauce Mixed Banana Product. Master of Science. Thesis, Department of
Food Science and Technology. Chiang Mai University, Chiang Mai. (in Thai)
Onchong, A. (2009). Protease Activities of Lactic Acid Bacteria Screening from Traditionally Fermented Meat
and Fish Products. Master of Science. Thesis, Major of Biotechnology. Thesis. Mahasarakham University.
Mahasarakhmam. (in Thai)
Phola, W. & Photchanachai, S. (2013). Chili Appearance and Carotenoid Content Affected by High Temperatures.
Agricultural Science Journal, 44(2), 549-552. (in Thai)
Promkhan, S., Rimkeeree, H., Chantrapornchai, W. and Cheanputh, S. (2007). Development of Pineapple thick
Sauce. Food Journal, 37(2), 173-185. (in Thai)
Rattanapanone, N. (2010). Food Chemistry. Bangkok : Publisher Odeon Store. (in Thai)
Ruangchai, S. (2009). Development of Formula of Tamarind Chilli Paste Mixed Roselle. University of the Thai
Chamber of commerce Journal, 29(4), 88-101. (in Thai)
Siripunporn, J. (2002). Production of Banana Sauce and Banana product. Institute of Food Research and Product
Development. Kasetsart University. Bang Khen campus. Bangkok. (in Thai)
Sutheerawattananone, M. (2015). Increase of resistant starch in rice pasta products. Retrieved September, 25,
from http://tdc.thailis.or.th/tdc/dccheck.php?Int_code = 60&RecId = 3229&obj_id =5999& showmenu= no&
userid=0.
Tanasombun, P. and Pichaiyongvongdee, S. (2017). Utilization of Broken Rice as a Fat Replacer in Low Calorie
Tofu Salad Dressing. SDU Research Journal, 10(3), 105-128. (in Thai)
Thaunkhong, K., Uttapap, D., Puncha-arnon, S., Rungsardthong, V. & Puttanlek, C. (2014). Application of Native
and Modified Canna Starches as Thickening agent in Tomato sauces. KMUTT Resrearch and Development
Journal, 37(1), 45-59. (in Thai)
Treepu, R. & Wiwatthada, T. (2002). Development of Banana Chilli Sauce Product. Department of Food Science
and Technology. Institution of Suan Dusit Rajabhat University. Bangkok. (in Thai)
Wachirasakchai, M., Oupathumpanont, O. and Parnsakhorn, S.(2017). The results of pectinase enzyme
temperature and incubation time on the quality Muntingia Calabura L. syrup. Kaen Agriculture Journal,
45(3), 401-408. (in Thai)
Wiriyacharee, P. (2002). Sensory Evaluation. Department of Product Development, Faculty of Agro-Industry,
Chiang Mai University. Chiang Mai. (in Thai)
Witchurungsri, W., Eakpatcha, T. and Boonrawd. (2015). Utilization of broken rice (Oryza sativa L.) for replacer in
Thousand island dressing. Culinary Technology and Service Program, School of Culinary Art. Suan Dusit
University, Suphanburi campus. (in Thai)
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Published
2020-05-09
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Research Article
