DEVELOPMENT OF PRODUCTION PROCESS AND SHELF-LIFE EXTENSION OF COOKED STICKY RICE IN BAMBOO SHOOT CUT (KAO LAM) IN AMPHUR MUANG, NAKHON PATHOM PROVINCE

Abstract

The objectives of development of production process and shelf-life extension of cooked sticky rice in bamboo shoot cut (Kao Lam) in Amphur Muang, Nakhon Pathom province were to develop the production process to reach Thai Community Product Standard of cooked sticky rice in bamboo shoot cut (Kao Lam) (TCPS 746/2548) and shelf-life extension by using the proper humectants, packaging and storage temperature. The results showed that the proper production process was hygienic production control such as wear the cap or hair net, apron, mask and glove, preparation or cooking in a clean place at least 60 centimeters above the ground, sterilized coconut milk mixer by heating at 100 degrees celsius for 5 minutes and then rapidly cool down before pouring in cleaned bamboo shoot cut and covering with cleaned and dried banana leave. Studies on shelf-life extension using humectants were elucidated by 2x3 factorial in completely randomized design. The studied factors were employed with two factors: sucrose substituted by glycerol at 2 levels (10 and 15%) and sucrose substituted by sorbitol at 3 levels (20, 30 and 40%). It was found that sucrose substituted by 15% glycerol and 20% sorbitol was the proper humectant for shelf-life extension in the sense of production cost, microbial and sensory quality. In addition, comparative studies on packaging, traditional without vacuum and vacuum packaging, and storage temperature, room temperature and chilled, were investigated. The best method for shelf-life extension of cooked sticky rice in bamboo shoot cut was traditional packaging preserve by chilled. This condition contributing to prolong shelf-life from not over 1 day to be 6 days. The microbial quality had met Thai Community Product Standard with acceptance from panelists and the lowest production cost.