Formulation optimization of canned chicken in kacangma herbal soup using Response Surface Methodology

H.P. Chua, T. Zahrah and A. Aminah

Abstract

Formulation of canned chicken in kacangma herbal soup, a traditional delicacy of Sarawak, was developed. The product was canned and retorted at 121 °C in an overpressure retort to achieve commercial sterility. A three-component constrained mixture according to a symmetrical-simplex interior design was used to determine the optimum formulation of the kacangma herbal soup. Results showed that a mixture with 82% blended ginger, 17% dried kacangma and 1% cornstarch gave a mean sensory score of more than 6.6 for taste, colour, texture, consistency and overall acceptability for the soup. Meanwhile, a score above 5.5 was given for aroma.

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