Production of Kaeng Liang Soup (Thai Style Spicy Mixed Vegetable Soup) Powder Using Foam-mat Drying

Abstract

Kaeng Liang is an ancient local Thai soup that has been reported to have many benefits along with the popularity of powdered food seasonings having increased significantly in Thailand. The aim of this study was to investigate the factors affecting the foam-mat drying of Kaeng Liang soup powder. The physical, chemical, microbiological, nutritional, and sensory properties of the sample were studied. Three Kaeng Liang soup recipes were selected to study sensory acceptability. The best formula was selected to produce Kaeng Liang soup powder by foam-mat drying. Then, the optimum level of egg white protein (EWP) at three levels namely 2%, 4%, and 6% for use in foam-mat drying was studied. The best level condition of egg white power was selected to study drying at 60°C, 70°C, and 80°C further. It was shown that using 6% EWP and drying at a temperature of 80°C for 480 min meant that the water activity content was in accordance with the standards set forth in the instant community product standards, including the water solubility index and water reabsorption index. Moreover, the microbiological qualities are in accordance with the community product standards. As for the nutritional value of Kaeng Liang soup powder, it contains carbohydrates, proteins, fats, phosphorus, and calcium respectively. The acceptance of the product by 100 consumers was established by the high sensory score in the range of extremely liked as a score of 3.82-3.91 (1-dislike extremely to 5-like extremely). Therefore, the application of foam-mat drying can be used to produce Kaeng Liang soup powder.