Development Product of Frozen Nuggets from Jackfruit Seeds Mixed with Cashew Nut Khao Soi Curry and Hunglei Curry Flavors

Abstract

The study aims to investigate three suitable prototype nugget formulas. The findings revealed that the prototype nugget formula NV02 received the highest liking score, with an average of 7.40. The consumers gave the highest liking score for the nuggets recipe, which contained jackfruit seed flour and cashew nut flour at a ratio of 50:50. In a study of the percentage of Khao Soi curry paste and Hung Lay curry paste used in the production of nuggets at 18.7%, consumers rated the highest liking score for Khao Soi and Hung Lay flavored nuggets, with averages of 7.84 and 7.88, respectively. The physical properties of the Khao Soi curry-flavored and Hunglei curry-flavored nuggets were as follows: L* values were 54.03 and 53.82, a* values were 8.93 and 8.88, b* values were 17.15 and 18.64, and hardness was 0.26 and 0.44 N, respectively. The proximate analysis of Khao Soi curry-flavored frozen nuggets has moisture content 35.45 g, protein 8.50 g, fat 14.28 g, carbohydrate 38.0 g, fiber 4.07 g, ash 3.77 g, and energy 314.52 kcal per 100 g, and Hunglei curry-flavored frozen nuggets have moisture content 38.71 g, protein 7.98 g, fat 12.74 g, carbohydrate 36.74 g, fiber 3.79 g, ash 2.83, and energy 293.54 kcal per 100 g. Both prototype nuggets were vacuum-packed and stored at -16 °C for shelf-life evaluation. It was found that Khao Soi nuggets could be kept for no more than 12 days and Hung Le nuggets for at least 21 days without any physical changes in the product, and microbial growth is still within standard criteria.