Effect of Thai Curry Paste and Jerusalem Artichoke on Consumer Acceptance of Gyoza Products

Abstract

The objective of this research was to study the effect of supplemented Thai curry paste on the acceptance 4 flavors of Jerusalem artichoke gyoza products: red curry paste, yellow curry paste, green curry paste and roasted chili curry paste at the levels of 5%, 10% and 15% of the weight of the gyoza filling ingredients. The sensory quality using 9-point hedonic scale preference test method, it was found that products supplemented with red curry paste and yellow curry paste received the highest overall preference score of 15%, green curry paste and roasted chili curry paste received the highest overall preference score of 10%. Then, study the amount of Jerusalem artichoke powder used as a replacement for gyoza flour at the level of 0%, 2%, 4% and 6% of the total gyoza flour.  The sensory quality using 9-point hedonic scale preference test method found that products red curry paste, yellow curry paste, green curry paste and roasted chili curry paste received a liking score for the amount of Jerusalem artichoke powder substituted for gyoza flour at 2% in terms of color, taste and highest overall. Thai curry pastes of 4 flavors showed statistically significant differences (p≤0.05). Physical quality of color of Jerusalem artichoke gyoza products demonstrated that the roasted chili curry paste showed a higher value L* compared to the red curry paste, yellow curry paste and green curry paste, the values a* and values b*, roasted chili curry paste is less than the red curry paste, yellow curry paste and green curry paste. The water activity of all 4 flavors was 0.97. In terms of nutritional values, 100 g. of Jerusalem artichoke gyoza products (red curry paste, yellow curry paste, green curry paste and roasted chili curry paste) contained energy of 193.90, 207.03, 205.92 and 223.38 kcal., protein (7.10, 7.16, 7.31 and 8.03 g.), fat (8.98, 8.91, 12.00 and 9.30 g.), carbohydrates (21.17, 24.55, 17.17 and 26.89 g.), moisture (61.62, 58.01, 62.43 and 54.66 g.)and ash of 1.13, 1.37, 1.05 and 1.12 g. , respectively. Total microorganisms CFU/g less than 1x10⁶.