The potential development of Instant Sauce from cassava products

Abstract

This research has objectives to study about production process of four types of finished sauce product made from cassava, to study about quality of finished sauce product made from cassava, to study about consumer test, towards finished sauce product made from cassava. From the test, it was found that study about quantity of suitable cassava supplement to the four types of finished cassava product, by testing about acceptance of testers who were 40 instructors in field of Food and Nutrition, field of Food and Nutrition Science and field of Food Service Industry. The method was to give marks for favor in type of 9-point hedonic scale by supplementing cassava into Teriyaki Sauce at levels of 0, 20, 40 and 60 percent of total ingredient. It was found that the testers accepted the sauce at level of 20 percent which was in the most favorite level. Semi-finished frying sauce supplemented with cassava, at level of 0, 40, 60 and 80 percent of total ingredient; it was found that the testers accepted the level of 60 percent of Barbeque sauce supplemented with cassava at level of 0, 40, 60 and 80 percent of total ingredient; it was found that the testers accepted level of 40 percent in the level of much favor of semi-finished flavored fermented frying sauce supplemented with cassava, at level of 0, 20, 40 and 60 percent of total ingredient, it was found that the testers accepted the sauce at level of 40 percent which is in the level of much favor. Nutritional value of semi-finished sauce product, it was found that Teriyaki sauce for 20 percent has moisture value of 78.66 percent, fat value of 1.08 percent, fiber for 1.36 percent, ash for 2.29 percent and protein for 3.34 percent. Semi-finished frying sauce, it was found that semi-finished frying sauce supplemented with cassava for 60 percent, had moisture value of 80.85 percent, fat value of 0.55 percent, fiber for 1.35 percent, ash for 3.35 and percent and protein for 3.29 percent. cassava for 60 percent, it was found that chemical quality had moisture for 82.31 percent, fat value for 0.75 percent, fiber for 1.51 percent, ash for 2.41 percent and protein for 3.37 percent. Semi-finished fermented flavored sauce, it was found that semi-finished fermented flavor sauce supplemented with cassava for 40 percent, it was found that chemical quality had moisture value for 83.67 percent, fat value for 0.07 percent, fiber 4.54 percent, ash for 4.54 percent and protein for 2.42 percent. However, supplementing of cassava into process of finished food products of 4 types; supplementing can be made, but there shall be realizing about chemical elements of starting components, for example, moisture and fat quantity. These components may have effect on physical features, for example, smell, smell and taste and texture. These features affected acceptance of products. The result of study about acceptance of consumers (Consumer test) towards product of semi-finished sauce, supplemented with cassava and 100 consumers in Faculty of Home Economics Technology, Rajamangala University of Technology, Phra Nakhon and people in Tevet Market. Feeling towards acceptance of semi-finished sauce product supplemented with cassava, it was found that consumers were satisfactory towards Teriyaki sauce product in moderate favor level having feeling on product in appearance, color, smell, smell and taste in moderate favor level. Feeling towards acceptance of semi-finished sauce product, it was found that consumers were satisfactory towards semi-finished frying sauce product, 60 percent in moderate favor level having feeling on product in appearance, color, smell, smell and taste in moderate favor level. Feeling towards acceptance of semi-finished fermented sauce product, it was found that consumers were satisfactory towards semi-finished fermented sauce product 75 percent, in moderate favor level, having feeling on product in appearance, color, smell, smell and taste in moderate favor level. Result of technology transfer in project of cassava potential development in production of semi-finished sauce product, Tapioca Farmer Community Enterprise Group 480, Khon Buri District, and Nong Bunmak District, Nakhon Ratchasima Province, 45 trainees; most were female, having age of 36-45 years, to be 96.00 percent. From evaluation, it was found that 45 respondents used knowledge, to be 100 percent and satisfactory of service receivers in academic aspect and professional aspect towards benefit from service of trainees in level from much to the most, to be 100 percent.