Product Development for Instant Papaya and Snow Fungus Sweet Soup Powder

Yong, Seng Hooi (2024) Product Development for Instant Papaya and Snow Fungus Sweet Soup Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Tong Sui, also known as tim tong, is a general term for any sweet and warm soup that is usually served as a dessert. Papaya and snow fungus sweet soup, which is one of the famous ‘Tong Sui’ products. In some Chinese communities such as Hong Kong, Macau and Malaysia, Tong Sui specialty stores can be seen everywhere. However, they mainly exist in the form of freshly prepared, lacking the presence of instant products. The aim of this project is to develop an instant papaya and snow fungus sweet soup powder. The sub-ingredients are longan and rock sugar. This product was developed for consumer convenience and also to meet consumer demand for novelty products. The developed product was freeze-dried into instant powder. The instant papaya and snow fungus sweet soup without added rock sugar served as control while addition of different amounts of rock sugar (2%, 4%) to the product served as the formulation 1 and 2, in order to determine the consumer acceptability among sweetness of the instant’ tong sui’. Results showed that the addition of rock sugar significantly differed (p < 0.05) to the proximate composition, brix value, water activity and sensory attributes between the control and formulations. A total of 30 untrained panelists evaluated the sensory attributes of the product, the evaluation stated that most panelists were unable to accept ‘tong sui’ without sweetness. Formulations with added sweetener showed better and preferred acceptability among panelists. These results also demonstrated instant papaya and snow fungus sweet soup powder as a novel product with satisfactory sensory qualities