Improving the Quality of Dried Tai-Plaa Curry Paste Products from Alpinia officinarum Hance by the Community Enterprise of Ban Liap, Songkhla Province

Abstract

Dried Tai-Plaa curry paste products from Alpinia officinarum Hance by the community enterprise of Ban Liap, Tha Chang Sub-district, Bang Klam District, Songkhla Province has identified the issues of quality, which the product could not meet the Thai community standards and customer acceptance. Regarding the problems, this research aimed to improve the quality of the product. The study examined the production process and compared the old and new formulations with varying ingredient quantities. The formula ranked the highest sensory acceptance was selected, and then it was analyzed physicochemical properties, microbial content, nutritional values, and studied customer acceptance. The research found that the optimal formula comprises longtail tuna, curry paste, Tai-Plaa, Alpinia officinarum Hance, vegetable oil, sugar, and salt, with percentages of 57.5, 9.0, 8.1, 22.0, 2.0, 1.2, and 0.2, respectively. The brightness (L*), redness (a*), and yellowness (b*) were 31.23, 7.89, and 28.32. The pH value was 6.19, water activity (a_w) was 0.69, and moisture content was 37.89%. Furthermore, the selected formula revealed that the total microbial quantity was 5.2 x 10² CFU/g, with yeast and mold content of less than 10 CFU/g. The nutritive values of dried Tai-Plaa curry paste from Alpinia officinarum Hance per one serving size (40 grams) provides a total energy of 86.44 kilocalories, which consists of 1.16 grams fat content, 10.39 grams protein content, 8.61 grams carbohydrate content, 563.20 milligrams sodium content, 15.15 grams moisture content, 3.54 grams ash content, and 1.15 grams fiber content. The consumer acceptance score shows 88% from 100 participants ranging from moderately to extremely satisfied.