Product Development of Chicken Jock with Steamed Pumpkin and Dried Minnow

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Published: Dec 31, 2020
Keywords:
Product development, Deep-fried Chicken Roll Supplemented, Dried Minnow

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Suttiphun Dangjai

Abstract

The study aimed to develop a standard recipe for deep-fried chicken roll, determine the amounts of pumpkin and minnows supplement, and analyze the recipe properties, shelf life and nutritional values. The developed recipe were tested based on a sensory evaluation by 30 experts and consumers. The data were processed and analyzed using a computer package.


     The results showed that the recipe gained the highest acceptance from 30 consumers in terms of overall preference at a high level with the mean score of 7.87. The recipe supplemented with 225 g. mashed pumpkin and 20 g. minnow was tested by 30 experts using a sensory evaluation.  The recipe had the color values L* of 62.18, a* of 5.98 and b* of 38.37, and the water activity (Aw) of 0.95.  The chicken roll can be stored in chiller at 6˚C, with daily restoration to servable state, for up to 10 days until it starts to spoil.  In terms of nutritional values, one serving of 100 g. (4 chicken rolls supplemented with pumpkin and minnow) contains 92.72 kcal, 17.6 g. protein, 14.44 g. fat, 9.32 g. carbohydrate, 1.24 g. fiber, 3.52 g. ash, 93.76 mg.  calcium, 77.44 mg.  phosphorus, 9.92 mg. magnesium, 572.6 mg. sodium, 70.2 mg. potassium, 0.96 mg. iron, 0.36 mg. zinc, 16.96 mcg. beta-carotene, 0.52 mg. vitamin A, 0.12 mg. thiamin, 3.04 mg. niacin, and 3.6 vitamin C.

Article Details

How to Cite
Dangjai, S. (2020). Product Development of Chicken Jock with Steamed Pumpkin and Dried Minnow . Dusit Thani College Journal, 14(3), –343. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/245520
Issue
Vol. 14 No. 3 (2020): September-December 2020
Section
Research Article

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