Improvement of Color Quality in Northern Thai Green Chili Paste (Nam Prik Num) Product
Abstract
Nam Prik Num is a very popular food and a traditional food in the northern part of Thailand. The problem of Nam Prik Num product is a dark brown color that is not appetizing. The objective of this research is to improve the color quality of Nam Prik Num to be more bright green color. The effect of the soaking process of Prik Num with citric acid and sodium metabisulfite (Na2S2O5) solution at the concentrations of 0.0, 0.1, 0.3 and 0.5 %(w/v) prior Nam Prik Num production on appearance quality, %yield, chemical composition, and physicochemical characteristics of Nam Prik Num were studied. It was found that Nam Prik Num using citric acid and Na2S2O5 solution at concentration of 0.5% (w/v) had a good appearance and increasing in bright green color of product. Nevertheless, the lightness (L*), greenness (-a*) and yellowness (b*) values were increased when compared with control sample (p≤0.05). No different in %yield, chemical composition, water activity values (aw) and % syneresis of all treatments of Nam Prik Num products were observed (p>0.05). Use of citric acid in Nam Prik Num slightly decreased in the pH values of Nam Prik Num products. However, use of Na2S2O5 at higher concentrations increased the residual sulfur dioxide content in Nam Prik Num products. Therefore, the process of soaking Prik Num with citric acid or Na2S2O5 at a concentration of 0.5 percent prior Nam Prik Num production could improve the best color quality of Nam Prik Num product. Keywords : Citric acid ; Color quality ; sodium metabisulfite ; Northern Thai green chili pasteReferences
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Ajandouz, E. H. & Puigserver, A. (1999). Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and maillard reaction kinetics. Journal of Agricultural and Food Chemistry, 47(5), 1786-1793.
Arroyo-López, F., Bautista-Gallego, J., Durán-Quintana, M. & Garrido-Fernández, A. (2008). Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives. LWT-Food Science and Technology, 41(4), 551-560.
Charoenphun, N. & Puttha, R. (2020). Effects of methods on delay browning of ready-to-eat fresh pre-cut Jerusalem artichokes. Thai Journal of Science and Technology, 28(3), 468-481.
Getahun, E., Delele, M. A., Gabbiye, N., Fanta, S. W. & Vanierschot, M. (2021). Studying the drying characteristics and quality attributes of chili pepper at different maturity stages: experimental and mechanistic model. Case Studies in Thermal Engineering, 26(1), 10-52.
Grubben, G. J. H., Tindall, H. & Williams, J. T. (1977). Tropical vegetables and their genetic resources. International Board for Plant Genetic, 13(1), 58-62.
Ibrahim, R., Osman, A., Saari, N. & Rahman, R. A. (2004). Effects of anti-browning treatments on the storage quality of minimally processed shredded cabbage. Journal of Food Agriculture and Environment, 2(54-58).
Ioannou, I. (2013). Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9(30), 310-340.
Joslyn, M. & Mackinney, G. (1938). The rate of conversion of chlorophyll to pheophytin. Journal of the American Chemical Society, 60(5), 1132-1136.
Kitcharoenwong, J. & Uetrongchit, Y. (2015). The exposure assessment of sulfur dioxide intake from imported dried vegetable and fruit in Thai populations 2005 – 2014. Bulletin of the Department of Medical Sciences, 57(1), 58-68.
Liew, S. Q., Ngoh, G. C., Yusoff, R. & Teoh, W. H. (2018). Acid and Deep Eutectic Solvent (DES) extraction of pectin from pomelo (Citrus grandis (L.) Osbeck) peels. Biocatalysis and Agricultural Biotechnology, 13(1), 1-11.
Lueangprasert, K., Saengnil, K., Whangchai, K. & Uthaibutra, J. (2006). Effects of oxalic acid and temperature storage on browning of ‘hong huay’lychee pericarp. ScienceAsia, 345-350.
Nair, B. & Elmore, A. R. 2003. Final report on the safety assessment of sodium sulfite, potassium sulfite, ammonium sulfite, sodium bisulfite, ammonium bisulfite, sodium metabisulfite and potassium metabisulfite. International Journal of Toxicology, 63-88.
Nantakornsuttanan, N., Phanyotha, T., Thuphairo, K., Charoenkiatkul, S. & Suttisansanee, U. (2014). Antioxidant activities and total phenolic contents from different varieties of chili peppers extracts. Agricultural Science Journal, 365-368. (in Thai)
Nawat, K. & Theerachai, T. (2016). Screening of lactic acid bacteria from Thai’s chilli pastes. Thai Journal of Science and Technology, 5(1), 67-76. (in Thai)
Pichai, P. & Khanteekul, N. (2015). Exposure assessment of benzoic acid in nam prig noom sold in Chiang Mai since 2010 - 2013. Bulletin of the Department of Medical Sciences, 57(2), 198-207.
Puvanenthiran, A., Williams, R. & Augustin, M. (2002). Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal, 12(4), 383-391.
Sayavedra‐Soto, L. & Montgomery, M. (1986). Inhibition of polyphenoloxidase by sulfite. Journal of Food Science, 51(6), 1531-1536.
Subanmanee, N. (2020). Effect of soaking banana in various solutions and application of banana flour in madeleine cake. Journal of Food Technology, Siam University, 15(2), 110-121.
Suthisak, J. 2009. Effects of Ultra-High pressure and hermetical seal on short-storage shelf life of Nam Prik Num from Chilli cv. Chakrapad. Food Science and Technology. 86-95. (in Thai)
Thanakorn, B. (2004).Bleaching of mung bean starch and vermicelli by using some organic acids or hydrogenperoxide as a substitute for sulphur dioxide. National Research Council of Thailand, 1-13.
Thai Industrial Standards Institute (TISI). (2000). Thai Industrial Standards. Nam Prik Num. Retrieved January 8, 2016, from http://tcps.tisi.go.th/pub/tcps293_47.pdf. (in Thai)
Thipayarat, A. (2007). Quality and physiochemical properties of banana paste under vacuum dehydration. International Journal of Food Engineering, 3(4), 101-121.
Wedzicha, B., Goddard, S. & Garner, D. (1987). Enzymic browning of sulphocatechol. International Journal of Food Science and Technology, 22(6), 653-657.
Wu, L., Zhang, C., Long, Y., Chen, Q., Zhang, W. & Liu, G. (2021). Food additives: From functions to analytical methods. Critical Reviews in Food Science and Nutrition, 1-21.
Yang, W., Yu, A., Dai, Y. & Chen, H. (2000). Separation and determination of di-and tricarboxylic acids in fruits by capillary zone electrophoresis with amperometric detection. Analytica Chimica Acta, 415(1-2), 75-81.
Yue-Ming, J., Zauberman, G. & Fuchs, Y. (1997). Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp. Postharvest Biology and Technology, 10(3), 221-228.
Ajandouz, E. H. & Puigserver, A. (1999). Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and maillard reaction kinetics. Journal of Agricultural and Food Chemistry, 47(5), 1786-1793.
Arroyo-López, F., Bautista-Gallego, J., Durán-Quintana, M. & Garrido-Fernández, A. (2008). Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives. LWT-Food Science and Technology, 41(4), 551-560.
Charoenphun, N. & Puttha, R. (2020). Effects of methods on delay browning of ready-to-eat fresh pre-cut Jerusalem artichokes. Thai Journal of Science and Technology, 28(3), 468-481.
Getahun, E., Delele, M. A., Gabbiye, N., Fanta, S. W. & Vanierschot, M. (2021). Studying the drying characteristics and quality attributes of chili pepper at different maturity stages: experimental and mechanistic model. Case Studies in Thermal Engineering, 26(1), 10-52.
Grubben, G. J. H., Tindall, H. & Williams, J. T. (1977). Tropical vegetables and their genetic resources. International Board for Plant Genetic, 13(1), 58-62.
Ibrahim, R., Osman, A., Saari, N. & Rahman, R. A. (2004). Effects of anti-browning treatments on the storage quality of minimally processed shredded cabbage. Journal of Food Agriculture and Environment, 2(54-58).
Ioannou, I. (2013). Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9(30), 310-340.
Joslyn, M. & Mackinney, G. (1938). The rate of conversion of chlorophyll to pheophytin. Journal of the American Chemical Society, 60(5), 1132-1136.
Kitcharoenwong, J. & Uetrongchit, Y. (2015). The exposure assessment of sulfur dioxide intake from imported dried vegetable and fruit in Thai populations 2005 – 2014. Bulletin of the Department of Medical Sciences, 57(1), 58-68.
Liew, S. Q., Ngoh, G. C., Yusoff, R. & Teoh, W. H. (2018). Acid and Deep Eutectic Solvent (DES) extraction of pectin from pomelo (Citrus grandis (L.) Osbeck) peels. Biocatalysis and Agricultural Biotechnology, 13(1), 1-11.
Lueangprasert, K., Saengnil, K., Whangchai, K. & Uthaibutra, J. (2006). Effects of oxalic acid and temperature storage on browning of ‘hong huay’lychee pericarp. ScienceAsia, 345-350.
Nair, B. & Elmore, A. R. 2003. Final report on the safety assessment of sodium sulfite, potassium sulfite, ammonium sulfite, sodium bisulfite, ammonium bisulfite, sodium metabisulfite and potassium metabisulfite. International Journal of Toxicology, 63-88.
Nantakornsuttanan, N., Phanyotha, T., Thuphairo, K., Charoenkiatkul, S. & Suttisansanee, U. (2014). Antioxidant activities and total phenolic contents from different varieties of chili peppers extracts. Agricultural Science Journal, 365-368. (in Thai)
Nawat, K. & Theerachai, T. (2016). Screening of lactic acid bacteria from Thai’s chilli pastes. Thai Journal of Science and Technology, 5(1), 67-76. (in Thai)
Pichai, P. & Khanteekul, N. (2015). Exposure assessment of benzoic acid in nam prig noom sold in Chiang Mai since 2010 - 2013. Bulletin of the Department of Medical Sciences, 57(2), 198-207.
Puvanenthiran, A., Williams, R. & Augustin, M. (2002). Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal, 12(4), 383-391.
Sayavedra‐Soto, L. & Montgomery, M. (1986). Inhibition of polyphenoloxidase by sulfite. Journal of Food Science, 51(6), 1531-1536.
Subanmanee, N. (2020). Effect of soaking banana in various solutions and application of banana flour in madeleine cake. Journal of Food Technology, Siam University, 15(2), 110-121.
Suthisak, J. 2009. Effects of Ultra-High pressure and hermetical seal on short-storage shelf life of Nam Prik Num from Chilli cv. Chakrapad. Food Science and Technology. 86-95. (in Thai)
Thanakorn, B. (2004).Bleaching of mung bean starch and vermicelli by using some organic acids or hydrogenperoxide as a substitute for sulphur dioxide. National Research Council of Thailand, 1-13.
Thai Industrial Standards Institute (TISI). (2000). Thai Industrial Standards. Nam Prik Num. Retrieved January 8, 2016, from http://tcps.tisi.go.th/pub/tcps293_47.pdf. (in Thai)
Thipayarat, A. (2007). Quality and physiochemical properties of banana paste under vacuum dehydration. International Journal of Food Engineering, 3(4), 101-121.
Wedzicha, B., Goddard, S. & Garner, D. (1987). Enzymic browning of sulphocatechol. International Journal of Food Science and Technology, 22(6), 653-657.
Wu, L., Zhang, C., Long, Y., Chen, Q., Zhang, W. & Liu, G. (2021). Food additives: From functions to analytical methods. Critical Reviews in Food Science and Nutrition, 1-21.
Yang, W., Yu, A., Dai, Y. & Chen, H. (2000). Separation and determination of di-and tricarboxylic acids in fruits by capillary zone electrophoresis with amperometric detection. Analytica Chimica Acta, 415(1-2), 75-81.
Yue-Ming, J., Zauberman, G. & Fuchs, Y. (1997). Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp. Postharvest Biology and Technology, 10(3), 221-228.
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2022-05-18
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