Sensory Testing and Microbiological Quality of Chilli Paste (Nam Prik Poa) and Curry Paste (Nam Phrik Kaeng Ped) of 5 Chilli Species
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Abstract
The qualification study of chilli paste and curry paste prepared from five types of chilli peppers, prik chifa (Capsicum annuum var. acumimatum Fingerh), prik jinda (C. frutescens), prik khinu (C. frutescens var. frutescens), prik hwan daeng (C.annuum), prik hwan leuang (C. annuum) was performed. It was found that stirring and frying of ingredients in chilli paste at 170oC resulted in a lower color value of chilli paste than curry paste color. The color value (L*, a*, b*) of chilli paste were 10.87±0.08 to 33.55±0.01, 9.96±0.01 to 18.28±0.16 and 12.47±0.00 to 29.69±0.01 whereas the color value (L*, a*, b*) of curry paste were 49.52±0.01 to 64.96±0.01, 5.45±0.08 to 27.96±0.00 and 29.55±0.00 to 46.07±0.07, respectively. Chilli curry has phenolic compounds at 5.89±0.10 to 6.30±0.28 ug/mg which is higher than chilli paste containing 5.67±0.26 to 6.03±0.03 ug/mg of phenolic compounds. Chilli products did not contain microorganisms over the community product standard. Sensory test by 9-point hedonic method from 30 people of test subjects found that chilli paste of C. frutescens showed the most overall liking with a score of 6.63±0.36. Overall preference was not significantly different (p > 0.05) with chilli paste of prik chifa with a score of 6.60±0.20. The overall liking score of chilli curry of prik khinu showed the highest overall liking score with 7.37±0.28. This study supports that stirring and frying of chilli paste ingredients will help to reduce microbial contamination in chilli products due to spices ingredients containing a diversity of active antimicrobial substances.
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References
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