PRODUCT DEVELOPMENT OF DRYED CRAB PASTE CHARCOAL RICE NOODLES

Abstract

The objectives of this research were to study the appropriate amount of charcoal powder and drying conditions for the production of dried crab paste charcoal rice noodles. The Charcoal powder was varied in five levels at 0 (controlled), 1, 2, 3 and 4 %. The chemical properties, which were moisture content and free water content, and the sensory evaluation were determined. It was found that 1% of charcoal powder was the optimum level. Then, rice noodles were investigated the optimum time and drying temperature in hot air oven. The rice noodles were dried in hot air oven at 55, 65 and 75֯ C and measured the moisture content every 30 minutes to determine the relationship between moisture content and time. It was found that the drying time for drying crab paste charcoal rice noodles with moisture content below 12% was 275 minutes for 55°C, 173 minutes for 65 °C and 167 minutes for 75 °C, respectively. Then, chemical, physical properties and sensory evaluation were investigated. There was no significant difference in chemical property and sensory evaluation. In physical property, it was found that the product that drying at 55 °C had the highest fracture resistance. Therefore, the optimum drying condition for drying crab paste charcoal rice noodles was 55 °C for 173 minutes. This methodology was informed to the rice noodles enterprise at Srim-Khwa sub district, Srim-ngam district, Lampang provice under U2T Project.