The Study of Instant Pad Thai Powder Processing

Abstract

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then, the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder, Pad Thai Noodles with regular Pad Thai sauce, and Pad Thai Noodles sold in general market. Randomized Complete Block Design, RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next, the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30, 35, 45, and 55 degree Celsius. Then the product was studied to evaluate the physical, chemical, microorganism, and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≤ 0.05 with the highest level of consumer satisfaction at color = 7.33, smell = 7.30, taste = 7.90, texture = 7.57 and total = 7.40. The amount of microorganism, yeast, and fungus were at the safe level to comsume.