Development of Northern Thai Sausage Mixed with Konjac and Rice Bran Oil

Abstract

The purpose of this research was to study the use of konjac gel containing rice bran oil. The researcher substituted fat and some pork in Sai-sao mixed with Konjac gel which contains rice bran oil at the ratio of 25 percent of Konjac gel and 25 percent of 50 and 75 percent of Sai Sai gel and study the sensory quality. The researcher conducted a study of 50 students in Suan Dusit University by 9 point hedonic scale in various characteristics such as appearance, color, aroma, texture, softness, taste and overall liking. The most acceptable was Sai Sai mixed with konjac gel which contained rice bran oil at the ratio of 25 percent of konjac gel, 25 percent of Sai-sao with preference points, namely appearance, average score of 7.6 points, color of the most points, average score of 7.66, odor-based points, 7.84 points of texture, average scores of 7.86 points of softness. The average score was 7.48, the taste, the average score was 7.92, and the overall liking was given an average score of 8.14 points. Consumers found that consumer acceptance was high. Regarding the study of the calculation of the cost of the basic formula, Sai Sai mixed with Konjac gel containing rice bran oil 25 percent of the gel cost was approximately 42 baht.