Suitability of Using Herbs as Functional Ingredients in Thai Commercial Snacks

Authors

  • Wiwat Wangcharoen Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
  • Tipvanna Ngarmsak Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
  • Brian H. Wilkinson Institute of Food, Nutrition, and Human Health, Massey University, Palmerston North, New Zealand.

Keywords:

Thai commercial snacks, Thai herbs, New Zealand herbs

Abstract

Forty-three Thai consumers were informed about the physical properties and medicinal uses of selected Thai herbs prior to asked to make a decision on which of 14 functional herbs could be used in 7 different types of Thai commercial snack foods. Thirty-eight New Zealanders evaluated the suitability of 8 Thai herbs together with other 8 herbs grown in New Zealand. The results of both Thai and New Zealand respondents showed that functional herbs could be added to prawn crackers, dried squid and dried fish snacks, puffed snacks and potato chips rather than nuts or popcorn. The suitable Thai herbs selected by Thais were pepper, holy basil and garlic. For New Zealanders, the suitable NZ herbs were chives and parsley, and the more suitable Thai herbs were garlic, lemon grass, pepper, and ginger.

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Published

2002-12-30

How to Cite

Wiwat Wangcharoen, Tipvanna Ngarmsak, and Brian H. Wilkinson. 2002. “Suitability of Using Herbs As Functional Ingredients in Thai Commercial Snacks”. Agriculture and Natural Resources 36 (4). Bangkok, Thailand:426-34. https://li01.tci-thaijo.org/index.php/anres/article/view/242776.

Issue

Vol. 36 No. 4 (2002): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.