The Using of Optimum Binding Agent in Soup Cube Production from Moo-Liang Noodle Soup

Abstract

           This research  aimed to study the optimal concentrations of 3 binding agent types of soup cube production from Moo-Liang noodle soup  (palm oil, shortening, and glycerin) 2-10 % ( w/w). It was found that 3 types of binding agent at 6 % showed good physical appearance of soup cube quality, brown color, molding ability, and unbreakable. Which the using of glycerin in soup cube had the best of water soluble ability (0.44-1.06 min) and water absorption index (3.21-3.63%) with no significant difference (P>0.05) from 2 and  4 % of contents. While  a_w value of  3  binding agents of soup cube were no significant difference (P>0.05) (0.19-0.27). For the color of  L* value,  the soup cube with shortening binding had highest no significant difference (P>0.05) from glycerin binding (34.10-36.27).  In addition, sensory evaluation demonstrated glycerin binding in soup cube  on attributes of appearance, texture, and overall. The average value showed significant difference (P<0.05) when compared with soup cubes from palm oil and the shortening binding.