Product Development of Semi-Instant Gang-om Sauce

Abstract

This research aims to develop a semi-instant Gang-om sauce by studying of traditional recipes from 3 provinces of northeast Thailand, namely Nong bua lamphu, Nong khai and Udon thani. As well as, a study of the proper ratio of ingredient for semi-instant Gang-om sauce and to study the effect of xanthan gum (hydrocolloid) adding to enhance the quality of Gang-om sauce. The sensory evaluation was tested by 9-point hedonic scale from 30 panelists. The results showed that the panelists rate the formula form Nong khai recipes more than Nong Bua Lamphu and Udon Thani recipes. The formula of Nong Khai consists water 70.92%, lemon grass 2.84%, shallot 4.25%, dried chili 0.72%, lemon basil 1.41%, salt 0.72%, fish sauce 2.14%, fermented fish sauce 4.69%, dill 7.09% and spring onion 4.95%. Then, this recipe was chosen to find the proper ratio of Gang-om paste of 3 levels, 50%, 75% and 100% of weight ingredient per 500 g, using the simmering time for 1 hour and 40 minutes at 64-68 °C. The ratio at 75% showed highest acceptable score with the highest satisfaction score in all aspects. The enhancement of the sauce quality by using 3 levels of xanthan gum at 0.1, 0.2 and 0.3% showed that the panelists rated the most acceptance of the 0.2% xanthan gum adding, resulting in Gang-om sauce has a moderately viscous consistency, which not too thick or too watery.