Development of Nam-Prik-Pao Supplemented with Namwa Banana (Musa sapientum Linn.) Product and Stevia Extract
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Abstract
The objective of this research was to develop a Nam-Prik-Pao product enhanced with Namwa bananas and stevia extract as a substitute for sugar in the product. Additionally, the aim was to reduce the quantity of oil in the ingredients and study the quality characteristics of the final product of Nam-Prik-Pao supplemented with Namwa bananas and stevia extract. The research findings indicate that suitable characteristics and quantities are achieved with coarse minced banana, which accounts for 10% w/w of the total ingredients. The appropriate quantity of stevia extract was 0.10 % w/w of the total ingredients. Additionally, the optimal amount of oil was a reduction of 70% w/w of the total oil content. The final Nam-Prik-Pao is composed of coarse minced banana, dried shrimp, dried chili, shallot, garlic, rice bran oil, stevia extract, Tamarind juice, shrimp paste, salt, fish sauce, and water, with their contents being 11.72 %, 8.21 %, 3.52 %, 17.58 %, 15.24 %, 13.13 %, 0.13 %, 14.07 %, 9.38 %, 0.23 %, 2.11%, and 4.69%, respectively. The content of the chemical compositions, carbohydrate, protein, fat, ash, crude fiber and moisture, was 54.94 %, 8.22 %, 13.20 %, 4.91 %, 0.09 %, 18.64 %, respectively. Total calorie was 371.14 kcal/100 g. The total calorie was reduced by 15.43% as compared to the control sample. The chemical qualities included a total titratable acid of 0.09% (w/w citric acid), with a pH of 5.5. The contents of reducing sugar and total sugar were 0.29% and 0.85%. TBA was 1.32 mg malonaldehyde/kg. The physical qualities included color values (L*, a* and b*) of 11.69, 12.45 and 6.80, respectively. The water activity (aw) was 0.850. The firmness and cohesiveness were 11.69 and -8.89 N. Consumers rated the liking score very highly, giving it a score of 8.8 points. The total plate count, yeast and mold were within the acceptable range according to the Thai community product standard Nam-Prik-Pao (4/2566).
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