Physicochemical Properties and Sensory Evaluation of the Formulated Reduced Calorie Satay Sauce

摘要: Satay sauce or peanut is the various parts, which acts for dipping satay in order to give color, odor, and flavor. According busy life style of consumers worldwide was fulfilled demand convenience, safety less calorie excess foods they choose. Consequently, research aimed develop a canned reduced by replacement skim milk instead coconut reduce calories. The objective study on physicochemical properties sensory evaluation formulations guideline contribution those properties. Results indicated that selected formulation could be replaced with ratio 35%, it said decreased 28% from 63%, reflecting lower amount affected decreasing color values, texture values consistency firmness, adhesiveness oil separation. While mean liking scores all attributes were range between 5.62 7.35 ‘neither like dislike’ ‘like moderately’. From JAR results should improve more acceptance increasing viscosity hot product.