Development of lokan sauce (Polymesoda expansa)

Abstract

ject to physical and chemical analysis as well as comparative sensory evaluation characteristic. Three formulations were produced and the differences were based on the amount of lokan extraction is added into the sauces which are formulation A (10%), formulation B (20%), and formulation C (30%). Physical analyses that are tested were determination of colour ('L', 'a' 'b'), pH, total soluble solid (0Brix), viscosity (mPas-1), and water activity. There were no significant difference (p<0.05) among the sauces formulated in colour analysis ('L', 'a' 'b'), pH, and water activity. Whereas, for the total soluble solid (0 Brix), viscosity (mPas-1 ), the value showed the significant difference (p<0.05) in sauces formulation. In proximate analysis, carbohydrate content, protein content, and fat content were determined. There was significant difference (p<0.05) among the sauces formulated in carbohydrate content and protein content. The sensory profile and the acceptability of four sauces were measured formulation A (10%), formulation B (20%), formulation C (30%), and formulation D (30%). The attributes for sensory evaluation are colour, aroma, viscosity, taste, foreign taste, and overall acceptance. A total 60 panels had greater preference on lokan sauce made from formulation B (20 %) than other sauces formulation. However, results revealed that lokan sauces were the most accepted based on attribute for overall acceptance in sensory evaluation (mean score for 20 % formulation B - 5.40).