Abdul Ghani, Nur Hanis (2018) Development of ready-to-cook formulated cylindrical shape soup spices. [Project Paper] (Submitted)
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Abstract
A local soup spice brand in form of powder was used in this project. There are two types of binding agents used in this project which are com starch and Arabic food gum. The purpose of binder in this project is as an adhesive to bind the powder particles. This research is conducted to investigate the flow and physicochemical properties of formulated soup spice powder (soup spice powder + binder + salt + oil) and their relationship with the dissolution of the formulated cylindrical shape soup spice and accelerated shelf-life study of the cylindrical soup spice using different binding agent with different composition. The forming of soup spice powder in form of cylindrical shape is done by direct compression using uniaxial die compaction. The flowability and the cohesiveness of the powders are determined using Carr index and Hausner ratio. It was found that the dissolution time of formulated sample using Arabic food gum with the addition of oil and salt at 5% binder composition is the fastest compared to other formulated samples at 42 seconds whereas formulated sample using com starch without the addition of oil and salt at 30% binder composition took the longest time (120 seconds) for a complete dissolution in water. For accelerated shelf-life study, it was found that formulated cylindrical shape sample using Arabic food gum at 30% binder composition as binding agent deteriorate faster with higher moisture content 5.3% as early as 7 days. The formulated cylindrical shape soup spice sample using com starch as binder at I 0% binder composition took the longest time to deteriorate where the moisture content was recorded at 4.5%, 5.6%, 6.1% and 6.4% on day 7/14/21 and 28 respectively. From this study, a better understanding with the dissolution rate and the effect of different binding agent used on the dissolution rate and accelerated shelf-life study has been obtained, which is necessary for processing, handling and development of cylindrical shaped ready-to-cook soup spices.
| Item Type: | Project Paper |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms Siti Mariam Giman |
| Date Deposited: | 26 Nov 2025 03:42 |
| Last Modified: | 26 Nov 2025 03:42 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2642 |
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