Manufacturing and Development of Thai Sweet Sauce (Nam Pla Wan)


  • ผู้ช่วยศาสตราจารย์ ดร.มนัญญา คำวชิระพิทักษ์
  • กาญจนา เสือโพธิ์ไทย
  • อารีรัตน์ ทับกลาง


Nam Pla Wan, Thai sweet sauce, Standard formula, Process


This research aimed to develop a standard recipe of Nam Pla Wan, a Thai sweet
sauce. Three recipes from commercial formula1, commercial formula2 and commercial
formula3 were evaluated for sensory characteristics (n=20, 9-point Hedonic scale) and the
most favorably rated were selected. The commercial formula3 (control) served as a
comparison formula for S1 formula and S2 formulas. Sensory quality scores from panelists
for S1 Nam Pla Wan formula were: appearance (7.90), color (7.66), sweet (7.68), spicy
(7.71), viscosity (7.93), and overall acceptance (8.00); however odor was not different from
commercial formula3 and S2 (P≥.05). The average rating scores, categorized as the
accepted treatment (formula), were in the range of 7.53 to 8.00 with color values of
L * (41.20), a * (1.50) and b * (3.83). The S1 formula had a more firm consistency but was
less cohesive and viscous; its aw was equal to 0.74 and contained 282.63 kcal per 100 g.
The S1 Nam Pla Wan formula met the established industry standards for microbial safety.


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How to Cite

คำวชิระพิทักษ์ ผ. ด., เสือโพธิ์ไทย ก., & ทับกลาง อ. (2017). Manufacturing and Development of Thai Sweet Sauce (Nam Pla Wan). Journal of Food Health and Bioenvironmental Science, 10(1), 1–12. Retrieved from



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