The Development of Kimchi Seasoning Powder Based on the Powder Flowability and Sensorial Properties with The Application of Nett-Based Snack

Abstract

Food seasoning powder which are used as and/or within food products should have free-flowing properties. Powder caking is one of the adverse effects of seasoning powder with poor free-flowing properties. A solution to prevent powder caking is by improving the composition of the seasoning powder. It can be achieved by substituting the liquid-based to powder-based ingredients and/or utilization of anti-caking agent (e.g. silicon dioxide (SiO2)). Therefore, this study aimed to evaluate the impact of powder-based capsicum ingredient and SiO2 on the flowability of kimchi seasoning powder as well as to obtain the closest sensorial properties of samples compared to the approved seasoning powder. The development of kimchi seasoning powder was done at PT Indesso Culinaroma Internasional. Two trial and control samples of kimchi seasoning powder were analyzed for the flowability properties by Hausner Ratio (HR) and Angle of Repose (AOR) as well as the sensory evaluation by performing triangle tests. The results of HR values were analyzed using Kruskal-wallis Test, while the results of the sensory analysis were further analyzed using the Chi-square Distribution Test. This study found that the substitution of liquid-based to powder-based ingredient (T1) had insignificant lower HR to (1.5420; P>.05) and AOR (51.32°) compared to the control sample which indicated that the free-flowability was improved. In addition, the combination of ingredient substitution and utilization of SiO2 samples (T2) had the lowest HR (1.5079; P>.05) and AOR (50.65°) which also indicating the improvement of free-flowability. Based on the sensory evaluation, only 37.5% and 32.5% of panelists were able to answer correctly on T1 and T2 triangle tests, respectively. Both reformulated samples had no significance difference with the control samples. It can be concluded that the combination of ingredient substitution and utilization of anti-caking agent was more effective to improve the free-flowability.