Development of Fried Shrimp with Tamarind Sauce Product into Commercial Production

Abstract

The development of tamarind sauce fried shrimp products toward commercial production has the following objectives: 1) to study the frying temperatures of white shrimp in a vacuum system at 80, 90, 100, and 110°C for 60 minutes; 2) to study tamarind sauce formulations, reducing sodium and sugar, and determining the appropriate levels of addition; and 3) to study consumer acceptance of the product and packaging with 100 participants using a 9-point hedonic scale and testing product moisture content and water activity (aw). The best frying conditions were selected, and three tamarind sauce formulations were studied. The best sauce formulation was chosen by 50 testers. Sodium and sugar contents were then reduced by 2, 4, and 6% by weight. The selected sauce formulation was studied in four product ratios: 1,000 grams of fried shrimp to 500, 750, 1,000, and 1,250 grams of tamarind sauce. The final product was then baked in a hot air oven at 60°C for 60 minutes, and moisture content and water activity were measured. Fifty testers were used to select the best level of tamarind sauce addition. Finally, the product with packaging was tested for consumer acceptance with 200 participants. It was found that frying at 90°C for 60 minutes resulted in a preference score in the 'like very much' range, with 8.25±0.35 points. Tamarind sauce Recipe 3, which contained the highest amount of tamarind pulp, received the highest preference score. The appropriate product ratio is 1,000 grams of fried shrimp to 1,000 grams of tamarind sauce. The final product had a moisture content of 18.56% and free water of 0.46, received a preference score of 8.26±0.39 points, and no microorganisms were found according to the Ministry of Public Health standards. The packaging format accepted by consumers is an opaque printed foil pouch that does not show the product inside, to allow for longer shelf life.