The Study of Drying Condition for Local Dried Fermented Soy Bean (Thua Nao)

Rajchasom, Sureewan; Vuthijamnonk, Janyawat; Seelum, Nattavipa; Takonkwea, Suttida

doi:10.18178/ijfe.5.2.116-120

Cited by 1 publication

(1 citation statement)

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“…The fish used in conventional commercial furikake usually comes from the sea, which includes salmon and skipjacks [6]. There are several innovations in the conventional main ingredient used in furikake rice seasoning, fish flakes, substituting it with local ingredients like coconut worm in Laos [7], fermented soybean [8], and chaya leaves in Thailand [9]. In this research, catfish is used as a substitute for skipjack in furikake as an alternative due to its cheaper price.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and sensory evaluation of skipjack furikake-substituted catfish

Jang,

Romulo

2023

E3S Web Conf.

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Furikake is a traditional Japanese spice used as a condiment sprinkled on rice, comprising dried skipjack or salmon flakes, toasted sesame seeds, and toasted dried seaweed. Due to the higher price of skipjack, there is an attempt to substitute it with a more affordable fish, catfish. This research investigated the impact of this substitution in the development of Japanese furikake on its nutritional values and sensory acceptance. There were five formulations consisting of various percentage ratios of dried skipjack and catfish flakes, namely formula 1 (100:0), formula 2 (75:25), formula 3 (50:50), formula 4 (25:75), and formula 5 (0:100). The findings in proximate analysis indicated no significant difference between samples in terms of moisture (2.87-3.29%), ash (2.64-3.29%), and fat (25.81-26.26%), meanwhile the protein content tended to decrease with up to 50% of catfish substitution (23.33-21.58%) and is significantly different when substituted with more than 50% catfish (p<0.05). Sensory analysis showed no significant difference among samples in all sensory parameters. Overall, the findings in this study suggest that catfish is a potential substitute in Japanese furikake formulation, from 25% up to 100% substitution with minimal nutritional content difference.

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Section: Introductionmentioning

confidence: 99%