TY - JOUR AU - Korarnan, Thanavadee AU - Maturot, Karnjana AU - Ruthiraborisut, Chanita PY - 2021/07/23 Y2 - 2024/03/28 TI - Sensory Testing and Microbiological Quality of Chilli Paste (Nam Prik Poa) and Curry Paste (Nam Phrik Kaeng Ped) of 5 Chilli Species JF - Journal of Science Ladkrabang JA - Kmitl_SciJ VL - 30 IS - 2 SE - Research article DO - UR - https://li01.tci-thaijo.org/index.php/science_kmitl/article/view/246782 SP - 90-105 AB - <p>The qualification study of chilli paste and curry paste prepared from five types of chilli peppers, prik chifa (<em>Capsicum annuum var. acumimatum </em>Fingerh), prik jinda (<em>C. frutescens</em>), prik khinu (<em>C. frutescens var. frutescens</em>), prik hwan daeng (<em>C.annuum</em>), prik hwan leuang (<em>C. annuum</em>) was performed. It was found that stirring and frying of ingredients in chilli paste at 170<sup>o</sup>C 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 <em>C</em><em>. frutescens</em> showed the most overall liking with a score of 6.63±0.36. Overall preference was not significantly different (<em>p</em> &gt; 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.</p> ER -