Chemical, Physical and Microorganism Quality of Instant Baked Vermicelli Sauce Product

Abstract

This research aims to study the chemical physical and microorganisms quality of Instant Baked Vermicelli Product in order to develop the products to meet the standards of Thai community product standards. The study was produce the instant baked vermicelli products. It consists of 60 percent vermicelli, 3 percent spices (Sichuan pepper, black pepper, dried ginger), 7 percent fried garlic oil, and 30 percent baked vermicelli sauce. Then the chemical and physical quality were analyzed and it was found that the pH of the baked vermicelli sauce was 4.6 and the moisture content of the vermicelli was 6.97 percent by weight. The microbial quality study found that the total viable count was 1x103 colonies/1 gram of sample, Staphylococcus aureus and Mold Less than 100 colonies/1 gram sample Bacillus cereus 1x102 colonies/1 gram sample Clostridium perfringens 1x101 colonies/1 gram sample, Escherichia coli