Development of cylindrical shape of ready-to cook curry spices.

Siaw, Jia Shiwn (2018) Development of cylindrical shape of ready-to cook curry spices. [Project Paper] (Submitted)

Text FK 2018 23.pdf Download (41MB)

Abstract

This research is aimed to develop a cylindrical shape curry spices of local product A. The compressed cylindrical shape curry spices of local product A will then be investigated on the effect of different percentage of binder and the types of binder to the physicochemical properties of powder, dissolution and accelerated shelf life testing. Binders used in this research were com starch and Arabic food gum. All the powders with different composition of binders ( 5%, 10%, 15%, 20%, 25%, 30%) were tested and the powders were compacted by using universal testing machine. Results showed bulk density of both types of binder gradually decreases with increasing percentage of binder but composition with food gum has higher bulk density as compared to composition with com starch. Tapped density of local product A with both binders show an increase with increasing composition of binder used. CI and HR show the flowability of local product A with every different compositions are categorised under very difficult to flow type of powder. Besides that, dissolution test by using a dissolution tester and moisture content in accelerated shelf life test by using moisture analyser were compared between cylindrical shape curry spices of local product A with conventional brand Knorr and Maggi Tom Yam that were compressed into 3g cylindrical shape. Time taken for cylindrical shape curry spices increases as the binder percentage used in the cylindrical shape curry spices increases but comparatively, the conventional bouillon spices took much longer time than cylindrical shape curry spices. In accelerated shelf life test, cylindrical shape curry spices had an average of 3 weeks stored in a condition of temperature 38 ± 2°C and a relative humidity of90 ± 2%. This showed that the percentage of binder do have a significant effect on developing a shelf stable cylindrical shape curry spices. And this will directly affect the quality of product especially in processing and handling.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	13 Nov 2024 08:15
Last Modified:	13 Nov 2024 08:15
URI:	http://psaspb.upm.edu.my/id/eprint/2231

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