Development of Dried Chili Paste Supplemented with Calcium from Fish Head Powder of Yellow Stripe Trevally

Abstract

This research aims to: 1) investigate the suitable amount of fish head powder to replace roasted fish meat in dried chili paste products decided by consumers' acceptance and 2) study the amount of spiciness of chili suitable for dried chili paste products. The products were tested on the attributes of sensory acceptance of consumers with a 7-point hedonic scale, i.e., appearance, color, smell, taste, spiciness, texture and overall. The participants of 30 gourmet panelists were derived by randomized block design (RCBD). The test results were analyzed by means and standard deviation. The variance was analyzed by ANOVA. Means were compared using Duncan's Multiple-range Test (DMRT). The results of the study were as follows. 1) The amount of 20% of the fish head powder to replace roasted fish meat on dried chili paste products was the highest score in all attributes (p<0.05), i.e., appearance, color, smell, taste, spiciness, texture and overall with the mean of each attribute of 5.6±1.2, 5.8±1.2, 5.6±1.2, 6.1±0.9, 6.0±1.0, and 6.0±0.9, respectively. The standard formula (the control set) was the next with the amount of 40% and 60% of the fish head powder respectively. 2) The amount of the suitable spiciness of chili for dried chili paste products showed that 5% of chili content was the highest score in all attributes (p<0.05) followed by 10% and 15% respectively.