Increment of Karen Chili’s Potential with the Development of Green Curry Paste Recipe with Karen Chili
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Abstract
Karen chili is commonly grown in the Karen ethnic group. It is fragrant, highly spicy, and is rich in capsaicin. Karen chili products of Khao Jod community are only fresh and dried chilies. Therefore, this research aims to develop green curry paste recipe with Karen chili to increase the potential use of Karen chili. There are 2 varieties of Karen chili commonly grown in Khao Jod area, coded KJ1 and KJ2, containing 1,537.72 mg/kg and 727.88 mg/kg of capsaicin, respectively. The use ratios of Karen chili KJ1, KJ2 and bird chili were 2:2:0, 1:1:2 and 2:1:1, compared to the reference recipe (0:0:4). Satisfaction assessment by 30 consumers revealed that curry paste and curry sauce of the 2:1:1 recipe received the highest satisfaction in all aspects with scores higher than or equal to those of the reference recipe. The scores of total satisfaction, color, texture, and smell of the curry paste were 4.8+0.6, 4.7+0.4, 4.7+0.6, and 4.2+0.8, respectively. The curry paste had green color. Values of L* and a* were 37.8+1.7 and 10.3+1.8, respectively. The spiciness of the curry sauce ranked second to the 2:2:0 recipe but it had the highest total satisfaction score (4.6+0.6). Therefore, it should encourage the development of a commercial production of green curry paste recipe with Karen chili and support the inspection and conservation of Karen chili species suitable for raw materials for curry paste.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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