Dried pork curry with cowa leaves sausage: the effect of drying time and temperature on quality attributes
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Abstract
Pork curry with cowa leaves is made from traditional curry paste with cowa leaves and dried at different temperatures and times. The results showed that time and temperature had an impact on the colours of the sausage, with longer drying times which significantly resulted in a darker colour of the curry paste. The hardness of the texture was increased with prolonged drying. The pork curry with cowa leaves had a protein content of 18%, a fat content of 35%, and a fiber content of 3.43 %.
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