A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability
2015
Siripongvutikorn, S. | Kantangkul, T. | Sae-wong, C.
Southern sour curry or ‘Keang-Som’ or ‘Keang-hleung’ is a popular dish for people wishing to lose weight and is consumed throughout Thailand. The original recipe of sour curry paste was obtained from small and medium enterprises in Chumphon province and consisted of finger chili, shallot, garlic and turmeric rhizome. The designed formula used bird chili to substitute the finger chili in order to provide a more hot sensation to meet the southern Thai curry dish characteristic. The total phenolic content, antioxidant activities, anti-inflammatory property and consumer acceptability were determined. The paste substituted with bird chili had total phenolic content and antioxidant as FRAP activity higher than the control paste. Moreover, the pastes with either finger chili or bird chili possessed more anti-inflammatory property compared with individual chili. The sour curry soup made from the paste with bird chili substitution had higher sensory scores in every attribute, with the overall liking score of 7.57 determined by 9-point hedonic scale in comparison to the control (5.96).
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