Development of seasoning powder and furikake-rice seasoning from fermented soy bean

Abstract

This research aims to develop the new product from a northern local fermented soy bean which were seasoning powder and furikake-rice seasoning and analyze to observe the nutritional, chemical component and antioxidant of the products. The fermented soy bean was dried using hot air oven to achieve a required moisture content prior to apply to the new product. The best ratio of the dried fermented soybean powder was of 35%. The sensory test was used to evaluate the customer acceptance in these developed products. The results showed that the panelist moderately like the products with the overall acceptable score of 7 . 8 5±0 . 3 6 for the seasoning powder and 7 . 4 6±0 . 6 7 and 7 . 4 4±1 . 0 1 for furikake-rice seasoning in sesame-seaweed and garlic flavors, respectively. The analysis of the nutritional values (protein, fat and antioxidant) of the product were analyzed. The result showed that the seasoning powder has the highest values of nutritional values which were 43.80%, 19.24% and 3.72 μmol TE/g, for protein, fat and antioxidant respectively. The furikake-rice seasoning sesame-seaweed have the values of protein, fat and antioxidant of 2 9 . 9 0 %,9.72% and 1.79 μmol TE/g respectively. The garlic flavor has the values of protein, fat and antioxidant of 31.70%, 20.51%, 1.96 μmol TE/g, respectively. The developed product would be continuously produced in a commercial product for the local community since the fermented soybean products have high amount of nutrition especially the protein content.