Product Development of Bitter Spicy Dipping Sauce Powder
Abstract
The bitter spicy dipping sauce is a traditional dish that is widely consumed in Northeastern Thailand. This dipping sauce consists of cow’s bile and cattle small intestinal digesta, locally called ‘Pia’. It is usually eaten with grilled meat for added bitterness. The objective of this research was to develop a product of bitter spicy dipping sauce powder and be convenient to consume. The optimum formula of bitter spicy dipping sauce powder and drying process namely drum drying, and tray drying were investigated. The sensory evaluation of fifty panels was carried out based on the 9-points hedonic scale. The results revealed that the main ingredients composed of 0.13% cow’s bile, 6.38% lime juice, 6.38% fish sauce, 36.43% Pia, 12.75% roasted rice powder, 7.29% chili powder, 7.29% salt, 13.66% sugar, and 9.69% herbs were optimum formula and the panels accepted for bitter spicy dipping sauce powder production. The optimum drying condition was tray drying at 60 °C. The quality of bitter spicy dipping sauce powder was then analyzed. It was found that the powder had 0.93±0.06 % moisture content. The level of water activity (aw) was 0.210±0.019 and there was no contamination of coliform, E. coli, yeast, and mold. The sensory evaluation results showed that 90% of panels were purchase intent this bitter spicy dipping sauce powder and rated the overall liking score at a moderate level with an average of 7.0±1.4.References
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