Development of Southern Stir-Fried Pork with Yellow Curry Paste Recipe for the Bread Stuffing

Abstract

The objectives of this research were (1) to study of stir-fried pork with yellow curry paste (Khua Kling) formula for bread stuffing, (2) to study the consumer acceptance, and (3) to calculate the nutritional value. The soft roll bun formula of Suan Dusit International Culinary Center, which was composed of bread flour, milk powder, active dry yeast, sugar, salt, egg, water, and shortening at 52.5%, 1.57%, 0.52%, 6.30%, 0.79%, 2.62%, 31.50%, and 4.20% respectively. For this research, Khua Kling paste was added in bread stuffing at 5%, 10% and 15% of stuff total weight. The results showed that increasing Khua Kling paste quantity caused the stuff was darker yellow and special good smell. Additionally, the bun texture was drier. Sensory evaluation by 55 panelists with 9-point hedonic scales showed that the panel liked the bun with 10% Khua Kling paste in stuff more than the others (p≤0.05) at moderate liking score (7.5+0.8). So, the formula of this stuff was composed of 77.37% mince pork,9.09% Khua Kling paste, 3.22% vegetable oil, 5.16% fish sauce, 4.39% sugar, and 0.77% sliced kaffir lime leaves. 96% consumer accepted this product and 95% of them decided to buy when it would be distributed. Moreover, the nutritional value of this product was composed of moisture, protein, fat, carbohydrate, fiber, and ash at 41.56%, 10.42%, 9.70%, 37.44%, 0.88%, and 0.88% respectively. And the calculated total calorie of product (100 g) was 278.73 Kcal.