Development of instant northern Thai style tomato spicy (Nam-prik-ong)
2011
Napaporn Deesanam(Rajamanga University of Technology Lanna Lampang, Lampang (Thailand). Faculty of Sciences and Agricultural Technology. Department of Agro-Industry) E-mail:[email protected] | Orathai Bunthawong(Rajamanga University of Technology Lanna Lampang, Lampang (Thailand). Faculty of Sciences and Agricultural Technology. Department of Agro-Industry) | Chanicha Jinakarn(Rajamanga University of Technology Lanna Lampang, Lampang (Thailand). Faculty of Sciences and Agricultural Technology. Department of Agro-Industry) | Wiliwan Chukeadphinyo(Rajamanga University of Technology Lanna Lampang, Lampang (Thailand). Faculty of Sciences and Agricultural Technology. Department of Agro-Industry)
Nam-prik-ong is a traditional curry in Northern Thailand, and is well known among Thai consumers. However, Nam-prik-ong has short shelf-life. Thus, in order to increase shelf-life instant Nam-prik-ong was developed. Quantitative descriptive analysis was used to describe the key attributes of formulas with factor analysis by principle component analysis (PCA). Then correlated factor and overall preference of consumer was performed using linear regression analysis. As a consequence, a basic recipe was developed using a ratio profile test. Results indicated that the optimum formula was tomato, dried chili, shallot, coconut-palm sugar and soybean oil at 34.9, 1.8, 6.6, 4.78 and 8 percent, respectively. The optimum temperature and time drying were 70 deg C. and 9 h by Tray dryer. The developed product had the highest in L* a* b* color value, and was significantly (p LT= 0.05) lowest in the moisture content and water activity. After being rehydrated, the instant Nam-prik-ong sample within the ratio of 1:1 and 1:2 had the highest overall and appearance score by consumer test. The developed instant Nam-prik-ong had 9.07, 19.21 and 22.24 percent of moisture, protein and fat content, respectively.
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