Product development of Wolffia-pork ball

Abstract

This study investigated the use of sun-dried Wolffia (Wolffia arrhiza) as a substitute of pork in a pork ball product. Qualitative descriptive analysis and ideal ratio profile test were used to outline product’s characteristics and evaluate recipe trials by 15 trained panellists. Upon agreed quality attributes, levels of Wolffia and spice (mixed garlic and pepper, 1:1 weight basis) in the product were optimised. Randomised complete block design was used to compare sample-toideal (S/I) score ratios to ideal-to-ideal (I/I) score ratios. It was found that the optimised product had a moisture content of 76.82 + 0.23%, pH value of 6.05 + 0.01, and colour values (L, a, and b) of 59.53 + 0.06, -2.28 + 0.13, and 16.06 + 0.09, respectively. Microbiological analysis results showed total plate count number of 2.00 x 102 CFU/g, and yeast and mould count of < 10 CFU/g. The developed product was subsequently evaluated on 7-point hedonic scale by 300 general consumers, in Muang, Chiangkan, and Phakao districts in Loei province, Thailand. It was found that the product got highest percentages on ‘most liking’ ratings on colour, spice odour, firmness, sandiness, taste and overall liking.