Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches.

摘要: Pad Thai, a Thai dish of stir-fried rice noodles and other ingredients, is one the culinary heritages Thailand. In southern region Thailand, has different characteristics from areas because coconut milk curry paste are used to produce thick sauce prior cooking. To commercially distribute this uniquely local treat in convenient form all over Thailand export markets, shelf-stable using heat sterilization should be developed. Retort processing technology with retort pouches can for purpose. However, phase separation lipid oxidation occur subsequently reduce overall quality retorted southern-style sauce. The application an appropriate stabilizer antioxidant prevent such problems. Thus, objective study was investigate effects stabilizers antioxidants on stability Southern-style prepared according traditional recipe presence (2.3% potato starch (PS) + 0.1% xanthan gum (XG), 0.5% soy lecithin (LT), 4% whey protein isolate (WPI)) (500 mg/kg ascorbyl palmitate 500 α-tocopherol (As Toc), 100 ethylenediaminetetraacetic acid (EDTA), 200 butylated hydroxytoluene (BHT), As+Toc+EDTA+BHT (mixed antioxidants)). Samples were packed processed at 121°C F0 value 3.57 min. Results showed that stabilized by 2.3% PS plus XG combination mixed antioxidants. helped stabilize desirable viscosity, water holding capacity, color without any creaming layer negative effect sensory properties. Mixed improved oxidative retarding changes peroxide during retorting. Consequently, retortable could increase market demand product due its convenience ready-to-use features.