Nham product development using mixed bacterial starter cultures 3. Suitable spices formulation for Nham production
1993
Pairote Wiriyacharee | Lakkana Rujanakraikarn | Ampin Kuntiya (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry)
For Nham formulation development, the use of different types of spices together with mixed bacterial starter cultures was established to investigate the rate of acid production and consumer acceptability. In this experiment, there were 6 types of spices used in Nham formulation such as white pepper powder, cinnamon, licorice, fresh white turmeric, coriander seed powder, and fresh ginger. It was found that the use of fresh white turmeric (4.0 percent) with minced garlic and bird chilli (4.0 percent and 2.0 percent respectively) was suitable for acid development in Nham. Because of this, the total acidity in the product increased upto 1.3533+-0.025 percent after 48 hours of fermentation consequently, the pH decreased to 4.30+-0.01. On account of the increase in acidity, the reducing sugars were totally used of 92.28 percent. Accordingly, the system was more acid after production, residual nitrite was rapidly changed to develop the pink colour. There were 123.4100+-0.6928 ppm after production and 20.6167+-0.8372 ppm after 48 hours of fermentation. The Panelists did not accept and did not prefer to the product used cinnamon as spice in formulation for all attributes. Nevertheless, the use of other spices in Nham formulation was more acceptable and preferable.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
