ผลของสารให้ความคงตัวชนิดต่างๆ ต่อการปรับปรุงคุณภาพของ ผลิตภัณฑ์น้ำพริกหนุ่มที่ผ่านการปรับกรดบรรจุขวดปิดสนิท

Ratchadaporn Linruesee; Wichittra Daengprok; Kanokwan Tandee; Vachira Choommongkol; Suthasinee Yarnpakdee; Chodsana Sriket; Theeraphol Senphan

Authors

Ratchadaporn Linruesee Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University
Wichittra Daengprok Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University
Kanokwan Tandee Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University
Vachira Choommongkol Chemistry Program, Faculty of Science, Maejo University
Suthasinee Yarnpakdee Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University
Chodsana Sriket Department of International Professional in Culinary Art, Faculty of International Hospitality Industry, Dusit Thani College
Theeraphol Senphan Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University

Keywords:

Nam Prik Num , product in hermetically sealed bottle , water release, stabilizers

Abstract

Recently, Nam Prik Num was processed by bottle sealed and sterilized to extent shelf life on sale as souvenirs. Nam Prik Num in bottle sealed product has a messy texture and water separation problem on the surface of the product which was unacceptable by consumers. The objective of this research was to improve the texture quality of Nam Prik Num in bottle sealed product by adding various stabilizers including carboxymethylcellulose (CMC), guar gum and xanthan gum at concentrations of 0.1% and 0.3% (w/w) and to analyze appearance quality, yield percentage, chemical compositions, and physicochemical characteristics of products. The result showed that Nam Prik Num in bottle sealed product using various types of stabilizers has a better appearance, texture, stability, and inseparable water on surface of the product. In addition, the product with 0.3% guar gum had lowest water release percentage compared to other treatments. However, the addition of all stabilizers had no affected on yield percentage, proximate compositions (the percentage of moisture, protein, ash, fat and fiber contents), lightness (L*), redness (a*), yellowness (b*) and total color difference (∆E*), pH values and water activity (a_w). Therefore, the addition of 0.3% guar gum can improve the texture stability and reduce water separation on the surface in Nam Prik Num in bottle sealed product. It could be applied in commercial production of Nam Prik Num.

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