Week 5 CP trial 9 study 2, week 6 trial 10, 11

On this week we re trying the technical ingredients into our sausage...
so here is the flow chart for this day...

The lists of the technical ingredients we used here is Xantham, Gum as a binder and also to improve texture, also DMG as an emulsifier to bind the oil from the paste in rendang sausage, also we used starch  such as Novation 2600 as a binding and help the sausage to do not easily to break.

So here based on last result we are testing on rendang chicken and japanese curry with those technical ingredients:

I studied the technical ingredients from different percentage as mention in the instruction of the amount can be used for the types of technical ingredients.

For Xanthan the amount used is 0.1%, 0.55%, and 1.0%.
Tara Gum 0.5%, 0.85%, 1.2 %
DMG emulsifier 0.5%, 1.25 %, 2%
Starch ( Novation 2600 ) 1%, 2%, 4%

Week 5, Thurs Holiday

Week 6, Trial 10
So based on the CP study here is the result of the sausages concept when Add in the technical ingredients ( rate scale 1=verysoft, 9=very hard )

So based on this result we can narrow down the type and the percentage of the Technical ingredients that we are going to use. for rendang : RC T050, RC DMG200, and RC NOV200 while for JC are L JC X010, JC DMG125, JC NOV200, the reason why these technical ingredients was chosen is because they are texture nearest to control and even better than the control

For Japanese Curry sausage, we had chosen 3 Technical ingredients as well which is JCX010, where by adding the texture is better from control. By adding JC DMG 125, it made the texture more firm as well compare to control where in control it easily break. By adding the Novation 2600 it helps to bind the sausage to more firmer texture

For Buttermilk Sauce we add in technical ingredients ( Food starch which is Novation 465  with a different percentages):

Another things we did on this week also a objective test on each categories in their water activity, moisture content, and Texture analyzer.

Based on the result we can see, after adding the technical ingredients 

Week 6 Trial 11 ( production for sensory test for RC and JC in 3 differences of technical ingredients and compare to control ) External sensory test out of 20 numbers of panel list. The type of test used here is Duo-Trio test ( Comparison Test )

Sample of the sensory test form :