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The objective of this research was to study the optimum ratio of Moo Yor with Panang curry paste in the three different recipes. The optimum recipe was evaluated by using sensory tests from 30 consumers and ranked score at level 9 (9- point hedonic scale). Then the nutritional values of the suitable recipe was to calculus by compare with food composition database. The result found that the optimum recipe of this Moo Yor was 53% minced pork, 13% lard, 13% ice, 8.4% Panang curry paste, 3.4% coconut milk, 1.8% garlic, 1.7% basil , 1.3 % wheat gluten, 1.3% goat pepper, 0.7% kaffir lime leaf, 0.5% cassava starch, 0.5% sugar, 0.5% monosodium glutamate, 0.4% white pepper, 0.3% mixed phosphate and 0.1% potassium nitrite. While, the sensorial evaluation was accepted in range like moderately to like very much (p≤0.05). The nutritional values of Moo Yor with Panang curry paste contained 108.6 Kilocalories, 9.6 gram of protein, 2.3 gram of carbohydrate, 6.6 gram of fat, 0.5 gram of fiber, 11.4 milligram of calcium, 0.6 milligram of iron and 2.7 RE. of vitamin A per serving size (67 gram).
- Research Report