Development of Stir-fried Chilli Paste with Protein Supplementation from Khai Phum

Abstract

This research is the development of stir-fried chilli paste additive protein
from Khai Phum. The objectives were 1) to add more nutrients in the stir-fried
chili paste 2) to study consumers’ acceptance, chemical composition and microbial
quality of the product by adding 3 different swamp algae: 20, 30 and 40% which
calculated from the total raw material weight. The result of consumers’ acceptance
with 100 participants showed that the fried chili paste with 30% of swamp algae
obtained the highest scored in perception aspect. The Stir-fried chili paste with 30%
of swamp algae could significantly increase nutritive values such as carbohydrate,
beta-carotene and calcium. In particular, beta-carotene was increased 25449
micrograms and calcium was increased 354.9 milligrams from the basic recipe.
In 100 grams of the fried chili paste with 30% of Khai Phum consisted 24.47±0.04%
of protein, 25.41±0.16% of carbohydrate, 8.85±0.11% of fat, 32.33±0.17% of
moisture and 8.94±0.05% of ash. Adding more swamp algae in the product
decreased brightness and red value. On the other hand, it increased green
value. Moreover, increasing more swamp algae slightly decreased aw value in the
product. The result of microbial quality test indicated that microbial quality of
the fried chili paste with 30% of swamp algae was in according to the community
product standard.