Product Development : Ready to Eat Walnut Enrichment Chicken Herbal Soup

Chng, Serene (2018) Product Development : Ready to Eat Walnut Enrichment Chicken Herbal Soup. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Herbal soup is a very important Chinese cuisine for Chinese people around the world, because Chinese have a habit to having soup in every meal and the extraction of flavor normally takes longer time. The aim of study was to develop a nutritive, safe to be consumed and convenient ready to eat walnut chicken herbal soup by using different temperature of retort canning process. RTE walnut chicken herbal soup included ginseng root (1.62%), Codonopsis root (1.62%), dried longan (4.84%), red dates (3.22%), walnut (4.84%), and chicken (16.13%), and water (67.73%). Products were undergoes different retort canning process, which is partial sterilization and fully sterilization. Sensory qualities, chemical properties and proximate analysis of the product were determined. The overall acceptability of fully sterilization walnut chicken herbal soup is scored 7 out of 9 (N=15, using a 9-point hedonic scale). The mean score for various attributes were: color (7.8), herbal flavor (8.1), walnut flavor (8.1), chicken flavor (8.2), viscosity (7.8), saltiness (4.7), sweetness (7.7), bitterness (7.7), and astringency (7.4). The pH for freshly cook herbal soup is (5.5), partial sterilization is (5.63), and fully sterilization is (5.84). Herbal soup show proximate analysis for fully sterilization with moisture content of 85.5%, 6.6% of total carbohydrates, 1.7% of protein, 5.342% for fat and 0.847% of ash. In summary, RTE walnut chicken herbal soup was developed.