The Product Development of Quail Eggs Boiled with 9 Thai Herbs
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Abstract
This study aimed to investigate the development of boiled quail eggs using 9 Thai herbs, consisting of ginger, galangal, lemongrass, red shallot, onion, holy basil, kitchen mint, and turmeric, based on different methods of herbal extraction. A completely randomized design experiment was performed. The experiments were divided into 4 groups. Each group had 200 eggs with 2 replications. The 1st experimental group was the control group for boiled quail eggs (CON), the 2nd experimental group was the group for boiled quail eggs in 9 Thai herbs based on infusion extraction method (INF), the 3rd experimental group was the group for boiled quail eggs in 9 Thai herbs based on digestion extraction method (DIG), and the 4th experimental group was the group for boiled quail eggs in 9 Thai herbs based on decoction extraction method (DEC). The experimental results indicated that chemical characteristics, i.e. protein, fat, moisture and energy were different without a statistical significance (P > 0.05), but carbohydrate, cholesterol, ash, color, total phenolic, and antioxidant were different with a statistical significance (P < 0.05). The 4th experimental group (DEC) had higher cholesterol, total phenolic, and antioxidant contents than other experimental groups. Hardness, gumminess, chewiness were different without a statistical difference (P > 0.05) but adhesiveness was different with a statistical significance (P < 0.05). Adhesiveness in the 3rd experimental group (DIG) was higher than in other experimental groups. The experimental results in sensory quality indicated that characteristics of hardness, flavor, and overall preference were different without a statistical significance (P > 0.05) but color, mouthfeel and odor were different with a statistical significance (P < 0.05) in the 1st experimental group (CON).
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