Abstract:
Yong Tau Foo known as special soup dish which commonly found in Singapore
and southern Malaysia. Developing of Yong Tau Foo sauce powder can make it easily to
distribute and store in longer period. Moreover, Yong Tau Foo sauce powder was not
available in the market yet. The objectives of this study were to develop two types of
Yong Tau Foo sauce powder (black and red sauce), determine the best formulation and
the acceptance of this product by using sensory evaluation. From the evaluation and
acceptance of panel the best formulation for black sauce was derived from sample F4
while, best formulation for red sauce was derived from sample F2. This formulation goes
to the proximate analysis to know the percentage of their nutritional value such as
moisture, ash, protein, fat and carbohydrate. Moisture content for F4 was 6.028±0.05%
and for F2 red sauce was 13.828±0.03%. F4 has 5.443±0.05% of ash content while F2
has 11.701±0.84%, ash content represents the total mineral content in foods. Protein
content for F2 was higher than F4 with respectively 10.17±0.03% and 4.59±0.65%. The
result for fat content for F4 was 0.602±0.07 % and F2 was 2.521±0.39%. It was found
that F4 has 83.526±0.27% of carbohydrate content while, the value for F2 was
61.778±0.46%. Their physical analysis for colour and viscosity have significantly
different (p<0.05) between formulation.
