Development of Roasted Chili Paste Mixed with Mung Bean Hull
Abstract
This research was aimed to develop the formulation of roasted chili paste supplemented with mung bean hull to enhance the nutritional value. The suitable basic formulation of roasted chili paste was selected and the different amounts of mung bean hull supplemented in roasted chili paste was determined. The result found that the addition of mung bean hull at 25% in roasted chili paste had the highest liking scores (p<0.05) and the nutritive values including protein, ash, carbohydrate, and fiber of roasted chili paste supplemented with mung bean hull were higher than those without mung bean hull (p<0.05). Additionally, quality changes in the roasted chili paste supplemented with mung bean hull stored at 30±2ºC for 28 day were studied. The result indicated that no change in aw and pH values of roasted chili paste supplemented with mung bean hull were observed in 28 days of storage (p>0.05). However, roasted chili paste supplemented with mung bean hull had the decrease in L*, a* and b* values after storage (p<0.05) and had microbiological quality as Thai community product standard in tittle of Namphrik phao (4/2013). Keywords : roasted chili paste ; mung bean hull, nutrition valueReferences
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Huang, S.C, Cheng, T.C & Hwang, D.F. (2013). Effect of mung-bean fibre on acidification in culture broths using selected intestinal microflora. African Journal of Agricultural, 8(26), 3362-3367.
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Liu, Q. (2016). Optimization of extraction technology for insoluble dietary fiber from seed-coat of mung bean by response surface methodology. Medicinal Plant, 7(5-6), 48-52.
Omolo, M. A., Wong, Z.-Z., Mergen, K., Hastings, J. C., Le, N. C., Reil, H. A., Case, K. A. & Baumler, D. J. (2014). Antimicrobial properties of chili peppers. Journal of Infectious Diseases and Therapy, 2(4), 1-8.
Thai industrial standards institute (2013). Thai community product standard. (Issue 4) Namphrik phao. Retrieved January 20, 2020, from http://tcps.tisi.go.th/pub/tcps0004_56(namphrik phao).pdf
Samdaeng, W., Maireng, T., Pimpa, B. & Lekjing, S. (2019). Study on shelf life of common split gill mushroom (Schizophyllum commune) roast curry and chili paste products. Burapha Science Journal, 20(2), 33-47.
Supang, R. & Sirinard, T. (2011). Storage quality of tamarind/roselle chili paste. University of the Thai Chamber of Commerce Journal, 31(2), 89-98.
Apirattananusorn, S. & Chinabhark, K. (2013). Development of packages for ready-to-eat chili paste products. KMUTT Research and Development Journal, 36(4), 451-464. (in Thai)
BAM. (2001). Bacteriological analytical manual, Food and Drug Administation, USA.
Corzo-Martínez, M., Corzo, N. & Villamiel, M. (2007). Biological properties of onions and garlic. Trends in Food Science and Technology, 18(12), 609-625.
Huang, S.C, Cheng, T.C & Hwang, D.F. (2013). Effect of mung-bean fibre on acidification in culture broths using selected intestinal microflora. African Journal of Agricultural, 8(26), 3362-3367.
Lapchutiporn, J., Tuitemwong, P.,Tuitemwong, K., & Kunkriangvong, J. (2008). Accelerated shelf life testing
of a “Namkneaw” chilli paste. In Proceedings of 46th Kasetsart University Annual Conference: Science.
(pp. 301-309). Thailand: Bangkok.
Liu, Q. (2016). Optimization of extraction technology for insoluble dietary fiber from seed-coat of mung bean by response surface methodology. Medicinal Plant, 7(5-6), 48-52.
Omolo, M. A., Wong, Z.-Z., Mergen, K., Hastings, J. C., Le, N. C., Reil, H. A., Case, K. A. & Baumler, D. J. (2014). Antimicrobial properties of chili peppers. Journal of Infectious Diseases and Therapy, 2(4), 1-8.
Thai industrial standards institute (2013). Thai community product standard. (Issue 4) Namphrik phao. Retrieved January 20, 2020, from http://tcps.tisi.go.th/pub/tcps0004_56(namphrik phao).pdf
Samdaeng, W., Maireng, T., Pimpa, B. & Lekjing, S. (2019). Study on shelf life of common split gill mushroom (Schizophyllum commune) roast curry and chili paste products. Burapha Science Journal, 20(2), 33-47.
Supang, R. & Sirinard, T. (2011). Storage quality of tamarind/roselle chili paste. University of the Thai Chamber of Commerce Journal, 31(2), 89-98.
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Published
2020-09-01
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Research Article
