Development of chicken paprika in retort pouches

E. C. Chuah, O. Abd Malik, T. Zahrah and Q. L. Yeoh

Abstract

Formulations for chicken paprika were developed using mixture design. The product developed was packed in retort pouches. Aroma was the only limiting factor in attaining optimum acceptability. Regardless of tomato puree or cornstarch used, any formulations between 10% and 20% chilli powder were acceptable. Sensory evaluation of the product conducted at monthly intervals showed that the product stored at room temperature was safe and acceptable for at least 12 months.

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