Development of Mushroom Sausage Added with Tamarind Seed Flour of Dong Kui Community Enterprise, Food Production and Processing Phetchabun Province
Abstract
This research aimed to develop mushroom sausage added with tamarind seed flour to substitute for cooked rice. The use of tamarind seed flour attempted to reduce production costs and add value to tamarind seeds for maximum benefits. The research design was a 2k Factorial Design with three factors, that consist of mushroom, tamarind seed flour and Textures of minced pork, these are defined as the values A, B, C, respectively. From the variance analysis, the significant factors were AC, AB, ABC, resulting in a statistically significant response to pH values, firmness values and sensory perception at a 95% confidence level. The experiments showed that the pH values after three and five days of storage were standard. The pH values were lower than standard on the seventh day of storage. The color test also showed that the sausage gave the most beautiful color that met the Community Enterprise members’ desire. The analysis results of mushroom sausage added with tamarind seed flour with the longest storage time of five days showed that the appropriate factors were mushroom content of 135 grams, tamarind seed flour of 30 grams and the level of fine grinding because it has the highest pH values, firmness and sensory. The economic analysis also showed that the production cost of the appropriate factors with ingredients step 4 to develop a formula for sale, which weighed 315 grams and gave five pieces of sausage per production, was about 32 baht in total. The production cost was four baht cheaper than the production cost of cooked rice-added mushroom sausage, which is 36 baht per production. If the Community Enterprise can produce and sell 1,500 pieces of sausage a day, they will reduce 1,200 baht of production cost per day or 36,000 baht per month.
Keywords: Mushroom sausage; tamarind seed flour; 2k factorial design
[1] P. Kaur, K.S. Sandhu and J. Kaur, Pasting properties of tamarind (Tamarindus indica) kernel powder in the presence of xanthan, carboxymethyl cellulose and locust bean gum in comparison to rice and potato flour, Journal of Food Science and Technology, 2013, 50(4), 809-814.
[2] C. Aussawasathien, P. Noiduang and V. Viluttamasen, Production of vienna sausage using pork partial substituted with pleurotus sajor-caju, The Journal of Food Technology Siam University, 2005, 1(1), 17-23. (in Thai)
[3] W. Wonghan, K. Vichitphan and S. Vichitphan, Production of sai krok esan supplement with gamma-aminobutyric acid (GABA) using pure culture of lactobacillus plantarum SKKL1, The 34th National Graduate Research Conference, Graduate School, Khon Kaen University, Proceeding, 2015, 654-664. (in Thai)
[4] N. Limsangouan and C. Charunuch, Effect of tamarind kernel powder on physical and antioxidant properties of extruded riceberry snack, Thai Science and Technology Journal, 2020, 28(12), 2236-2248. (in Thai)
[5] S. Saninsom, The innovation of processing product to create added value to the remaining raw materials, A case study body scrub cream from tamarind seeds, Thesis, Burapha University, 2016. (in Thai)
[6] S. Sukhawanli and P. Thamakorn, Extraction of tamarind seed jellose under different conditions and their rheological properties, Food and Applied Bioscience Journal, 2014, 2(1), 61-68. (in Thai)
[7] B. Sakolrak, Utilization of mushrooms around Nam Phong national park and Phu Wiang national park, Khon Kaen province, The 5th National Meeting on Biodiversity Management in Thailand, Proceeding, 2018, 1-12. (in Thai)
[8] M. Wimol, T. Jantarasricha and S. Kunhirunbawon, A study of appropriate parameters of brass investment casting by using design of experiment, Rajabhat Journal of Sciences, Humanities and Social Sciences, 2019, 20(1), 39-48. (in Thai)
[9] W. Chaiwattanapipat, J. Manonai, P. Feungoui and C. Phiphattanaphiphop, The study of property and ingredients of wood pellet from bamboo, Thai Industrial Engineering Network Journal, 2018, 4(2), 21-27. (in Thai)
[10] S. Munlum, S. Chanthree and K. Kunyanee, The production of phoenix mushroom sai aua mixed with fiber from pomelo peel, Dusit Thani College Journal, 2016, 10(2), 103-114. (in Thai)
[11] W. Olanwanit and T. Rojanakorn, Storage stability of reduced-nitrite vienna sausage containing fang extract powder preserved by hurdle technology, The 20th National Graduate Research Conference, Graduate School, Khon Kaen University, Proceeding, 2019, 559-567. (in Thai)
[12] S. fakfoung, Effect of marine fish type on quality characteristic of fish vienna sausages, Science and Technology Journal Ubon Ratchathani University, 2017, 19(3), 173-181. (in Thai)
[13] N. Krasaechol, C. Somjit and S. Makasit, Effect of grey oyster mushroom powder content on the quality of chinese sausage, Agricultural Science Journal, 2015, 46(3), 57-60. (in Thai)
[14] P. Vongsawasdi and M. Nopharatana, Effect of chicken blood and plasma powder on qualities of emulsion sausage, KMUTT Research and Development Journal, 2002, 26(3), 351-366. (in Thai)
[15] S. Kailomsom, Product development of reduced fat chicken holy basil sausage using konjac flour in combination with xanthan gum, Agricultural Journal, 2015, 31(1), 77-87. (in Thai)
[16] S. Wutthikrairat, S. Klongchaiyaphum, O. Jintasataporn and S. Nakthong, Physio-chemical and sensory characteristics of chicken sausage from nang fa mushroom (pleurotus sp.) extraction, The 11th National Kasetsart University Kamphaeng Saen Conference, Proceeding, 2004, 2273-2282. (in Thai)
[17] B. Sae-sio and N. Sokun, Reducing defects in packaging by applying experimental results: A case study of a snack company, Industrial Technology Lampang Rajabhat University Journal, 2016, 9(2), 30-44. (in Thai)
DOI: 10.14416/j.ind.tech.2022.04.002
Refbacks
- There are currently no refbacks.
