Effects of sublethal temperature stresses on the culturability and morphology of Bacillus cereus

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.