Development of Rice Seasoning (Furikake) from Reduced-Sodium Kung-Jom

Abstract

This research aimed to develop a reduced-sodium rice seasoning from fermented shrimp (Kung-Jom) by substituting sodium chloride (NaCl) with potassium chloride (KCl) at a ratio of 4%:2% (w/w) to reduce the total sodium content in the final product. The ingredients, comprising roasted rice, cooked rice and garlic, were combined and fermented at 30°C for 12 days. The fermented mixture was subsequently processed into a rice seasoning by drying at 50°C for 15 hours, followed by grinding and sieving through a 16-mesh screen. The developed reduced-sodium rice seasoning exhibited a moisture content of 5.89±0.19% and a water activity (a_w​) of 0.34±0.01 which the Thai Community Product Standard for rice seasoning (TCPS 1603/2565 (2022)). Furthermore, microbiological analysis confirmed that the product met all safety criteria established by the standard. Nutritional analysis per 100 g revealed that the product provided a total energy of 318.41 kcal, containing 2.29 g of total fat, 1.12 g of saturated fat, 246.11 mg of cholesterol, 28.83 mg of protein, 45.62 g of total carbohydrates, 3,081 mg of sodium, 1,902 mg of potassium, 1,086 mg of calcium and 16.29 g of ash. The developed reduced-sodium rice seasoning from fermented shrimp can reduce sodium content by up to 33.33% compared to the original formulation. This research presents the development of a novel product derived from traditional fermented foods, thereby adding value to indigenous fermented foods as community-based products. The application of local wisdom was promoted to generate a new product offering convenience, safety, reduced preparation time, and an extended shelf life. In addition, the product serves as a health-conscious alternative, supporting the growing consumer trend toward reduced-sodium diets.