Quality Parameters of Instant Dried Thai Fermented Fish Dip as Affected by Levels of Guar Gum

Main Article Content

Pongdanai Duangsai
Arunepong Srisataporn
Kannika Hauisan
Samsamorn Gawborisut


Thai fermented fish dip (TFFD), an authentic chili dip commonly consumed in Thailand and Loa People’s Democratic Republic, can be dried and ground into instant dried TFFD. This product can be rehydrated by adding an appropriate amount of hot water, to return it to the original paste-like form. However, it was found that solid particles in rehydrated TFFD deposited at the bottom of the container and separated from the liquid. Using guar gum as a binding agent may reduce this problem. The objective of this experiment was to investigate the effect of various guar gum levels (0, 0.10, 0.20, 0.30, and 0.40%) on the quality parameters
of instant dried TFFD power and rehydrated TFFD. Total plate count, yeast and mold count, aw, and CIE color values (L*, a*, and b*) of instant dried TFFD powder were then measured. Texture profile analysis (firmness, consistency, cohesiveness and viscosity), CIE color values (L*, a* and b*), and sensory acceptability of the rehydrated TFFD were also evaluated. The study showed the quality parameters were not affected by the level of guar gum, except b* color parameter of instant dried TFFD powder and the cohesiveness of rehydrated TFFD. The b* parameter was increased as the guar gum level increased. The cohesiveness of the product wassignificantly increased in the samples supplemented with 0.20% guar gum. Thus, 0.20% guar gum is considered the most suitable for TFFD.


Download data is not yet available.

Article Details

บทความวิจัย (research article)


Brook, M., K. Philp, G. Cooney, and L. Horgan. 2004. Designing galactomannans for food industry. P. 421-428. In: P. A. Williams and G. O. Phillips. Gum and Stabilizers for the Food Industry. MPG Books Ltd.,

Bodmin, Cornwall. Morton, R.D. Aerobic plate count. 2001. P. 63-67. In: F. D. Downes and K. Ito. Compendium Methods for the Microbiological Examination of Food. 4th Edition. American Public Health Association (APHA), Washington DC.

Hemwihok, K and S. Hongsaeng. 2013. Northeastern Food. Sangdad Publishing Co. Ltd. Press, Bangkok.

Hermansson, A.M., M. Langton, and C. Olsson. 2004. Designing structure in food. P. 3-12. In: P. A. Williams and G. O. Phillips. Gum and stabilisers for the food industry. MPG Books Ltd., Bodmin, Cornwall.

Jangchud, A., P. Tungsawas, A. Taratornkul, S. Luangwilai, and K. Jangchud. 2005. Development of apricot leather from salted apricot. Full research report. Kasetsart University, Bangkok.

Marroquin, E., J. L. Silva, J. Koo, B. Wannapee, and T. Kim. 2004. Processing method effect on texture, color, and microbial load of channel catfish. J. Aqua. Food Prod. Technol. 13: 101-110.

Meilgaard, M., G.V. Civille, and B. T. Carr. 1991. Sensory Evaluation Techniques. CRC Press Inc., Boca Raton, FL. Ministry of Finance Region 4. n.d. MOF Tax Clinic Plara bong. Ministry of Finance, Bangkok.

Minsakorn, S. 2012. Preparation and swelling behaviour of sodium carboxymethyl cellulose / sodium alginate / guar gum . M. S. Thesis. King Mongkut’s Institute of Technology Ladkrabang, Bangkok.

Mislivec, P. B. and M. E. Stack. 1989. Mycotoxin prevention and control in food grains. Available: http://www.fao.org/docrep/X5036E/x5036E0o.htm#Enumeration%20of%20yeasts%20and%20moulds% 20and%20production %20of%20toxins. Accessed Nov. 18, 2010.

Natsuwan, P., N. liangamnuay, and N. Kajornthodsapon. 2005. Production of cereals milk soft serve ice cream. Full research report. Nakhon Pathom Rajabhat University, Nakhon Pathom.

Phuangraksa, B. 2008. Markeing mix affecting consumer selection to purchase OTOP product of ready to eat Namprik in Phra Nakhon Sri Ayudhaya province. M. S. Thesis. King Mongkut’s Institute of Technology Ladkrabang, Bangkok.

Posri, W. 2008. The study of extrinsic and intrinsic cues in fermented fish in chilli paste to develop consumer acceptance in the North-East and the South of Thailand. Full research report. Thailand Research Fund, Bangkok.

Prapasuwannakul, N., S. Sirichockworakit, N. Aukkanit, and S. Saentaweesuk. 2012. Production of ice-cream from coconut sugar. Full research report. Suan Sunandha Rajabhat University, Bangkok.

Ratchatachaiyos, K. 2007. Consumer test and segmentation using multi-item attitude scales on chilli paste product (Jeaw Bong). Ph. D. Thesis. Khon Kaen University, Khon Kaen.

Sirilert, T. 2007. Determination of food texture. J. Food Technol. Siam Univ. 3: 6-13.

Sodchit, C., T. Kongbangkerd, and K. Weeragul. 2003. Development of premix for rice flour bread using guar gum as a binder. Food J. Thailand. 33: 222-232.

Srigam, S., C. Waisarayutt, S. Sinsuwan, S. Vattanakul, P. Maisuthisakul, B. Hemung, S. Sinsuwan, S. Jittinan, A. Jindaprasert, and P. Suttiprasit. 2016. Food Quality Control and Assurance. Sukhothai Thammathirat Open University Press, Nonthaburi.

Stonsaovapak, S., P. Tammarate, and K. Vachanavinich. 1995. Hygienic quality of ready-made chilli paste. Agri. Nat. Res. 29: 471-478.

Suwankanit, C., S. Karunmakpol, and A Wankeuw. 2007. Development of Instant Tom-Yum Tuna. Full report, Suan Dusit University, Bangkok.

Tassanaudom, U., W. Srapinkornburee, N. Sukthang, and S. Doncomephang. 2009. Effects of ultraviolet light on extending shelf-life of chili paste products. Full research report. Rajamangala University of Technology Lanna, Phitsanulok.

Teaupun, P. 2009. Extension of chilli paste shelf life uning essential oil from holy basil and a good manufacturing practice (GMP). M. S. Thesis. Naresuan University, Phitsanulok.

Thai Food and Drug Administration. 2016. Food Additives. Available B8%81%E0%B8%8E%E0%B8%AB%E0%B8%A1%E0%B8%B2%E0%B8%A2/%E0%B8%81%E0%B8%AD%E0%B8%87%E0%B8%84%E0%B8%A7%E0%B8%9A%E0%B8%84%E0%B8%B8%E0%B8%A1%E0%B8%AD%E0%B8%B2%E0%B8%AB%E0%B8%B2%E0%B8%A3/%E0%B8%9E%E0%B8%A3%E0%B8%9A/57/%E0%B8%A3%E0%B8%A7%E0%B8%A1%E0%B9%80%E0%B8%A5%E0%B9%88%E0%B8%A1%202557.pdf. Accessed Dec. 18, 2010.

Thai Industrial Standards Institute. 20004a. Thai Community Standard Number 463/2547: dried Thai fermented fish dip (Jaewbong). Ministry of Industry of Thailand, Bangkok.

Thai Industrial Standards Institute. 20004b. Thai Community Standard Number 464/2547: seasoned dried Thai

fermented fish dip (Jaew-bong Songkreuang). Ministry of Industry of Thailand, Bangkok.

Thai Industrial Standards Institute. 2013. Thai Community Standard Number 132/2556: Thai fermented fish dip (Jaew-bong). Ministry of Industry of Thailand, Bangkok.

Thongrong, C. 2006. Carbohydrates in Pharmacognosy. Naresuan University Press, Phitsanulok.

Ulloa, J. A., S. J. Ibarra-Zavala, S. P. Ramírez Salas, P. Rosas-Ulloa, J. C. Ramírez Ramírez, and B. E. Ulloa- R a n g e l. nutritional, microbiological, sensory and 2015. Chemical, physicochemical, rehydration characteristics of instant whole bean (Phaseolus ). vulgarisFood Technol. Biotechnol. 53: 48-56.

Yansupap, N. 2007. Effect of xanthan gum and turmeric powder on frozen chicken green curry product qualities. M.S. Thesis, Kasetsart, University.