Development of laksam's gravy powder

Abstract

This study was conducted to develop laksam's gravy in powder form. This food items was subjected to chemical, physical as well as comparative sensory evaluation characteristics. Five formulations were produced and the differences were based on the amount of coconut milk and selayang fish being added into each formulation. Formulation 1 (70% coconut milk, 30% selayang fish), formulation 2 (75% coconut milk, 25% selayang fish), formulation 3 (80% coconut milk, 20% selayang fish), formulation 4 (85% coconut milk, 15% selayang fish), and formulation 5 (90% coconut milk, 10% selayang fish). Fat, protein, carbohydrate, ash, moisture and fiber content were determined in chemical analysis. There was significant different (p<0.05) among all formulations of laksam's gravy powder in term of chemical composition. However, fat was the highest composition in this product and followed by protein. Physical analysis that were tested are color profile (L*, a*, b*) and viscosity (mPas- 1 ). Physical analysis was done for both the powder and after rehydration (liquid) form. There were significant different (p<0.05) in term of color and viscosity among all formulations. The sensory evaluation was done to five formulations and a control. Attributes of evaluation were appearance, color, odor, taste and overall acceptance. However, results revealed that laksam's gravy powder was the most accepted based on attribute of overall acceptance. Total 40 panels had greater preference on laksam's gravy powder made from formulation 3 than other formulations (mean score was 4.63).