Effect of Various Stabilizers on Improving the Quality of Acidified Northern Thai Green Chili Paste (Nam Prik Num) in Hermetically Sealed Bottle
Abstract
Recently, Nam Prik Num was processed by bottle sealed and sterilized to extent shelf life on sale as souvenirs. A problem of Nam Prik Num in bottle sealed product has a messy texture and water separation 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, 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 of texture appearance, not messy texture, stability, and inseparable water on surface of the product. In addition, the product with 0.3% guar gum had decreased in water release percentage compared to other sample treatments. However, the addition of all stabilizers had not 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 (aw). 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 can apply in commercial product of Nam Prik Num. Keywords : Nam Prik Num; product in hermetically sealed bottle; water release; stabilizersReferences
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Breidt, F., Andress, E. L. & Ingham, B. (2018). Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products. Food Protection Trends, 38(5), 322-328.
Carlson, J., Gould, T. & Slavin, J. (2016). In vitro analysis of partially hydrolyzed guargum fermentation on identified gut microbiota. Anaerobe, 42(1), 60-66.
Garti, N. & Reichman, D. (1 9 9 3). Hydrocolloids as food emulsifiers and stabilizers. Food Structure, 12(4), 3-5.
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.
Habibi, H. & Khosravi-Darani, K. (2017). Effective variables on production and structureof xanthan gum and its food applications: A review. Biocatalysis and Agricultural Biotechnology, 10(1), 130-140.
Hiraga, C., Sathanasaowapak, S., Sitthiphot, S. & Mahakanjanakul, W. (2005). The development of processing and packaging for moist ready to eat / cook “Nam Prik” products. Food Science and Technology, 56-62.
Kunyanee, K. & Sungin, P. (2018). The effect of gur gum on the qualities of gluten free crispy waffle from sweet purple potato flour. Dusit Thani College Journal, 13(1), 315-329.
Ioannou, I. (2013). Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9(30), 310-340.
Mazuet, C., Sautereau, J., Legeay, C., Bouchier, C., Bouvet, P., & Popoff, M. R. (2015). An atypical outbreak of food-borne botulism due to Clostridium botulinum types B and E from ham. Journal of clinical microbiology, 53(2), 722-726.
Noiduang, P. & Wilepana, N. (2007). Utilization of mucilage from hairy basil seed (Ocimum canumSims) as a stabilizer in chicken dipping sauce. Journal of Food Technology, Siam University, 3(1), 22-29.
Parshakova, L., Demchienko, L. & Popel, S. (2007). Technology of producing low-caloric jams. Technology and Microbiology of Fruit and Vegetable Canning and Storage, 2(5), 202-205.
Parshakova, L., Demchienko, L. & Popel, S. (2014). Application of native and modified canna starches as thickening agent in tomato sauces. KMUTT Research and Development Journal, 3(1), 45-59
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.
Riaz, A., Lagnika, C., Luo, H., Nie, M., Dai, Z., Liu, C., Abdin, M., Hashim, M. M., Li, D. & Song, J. (2 0 2 0). Effect of Chinese chives (Allium tuberosum) addition to carboxymethyl cellulose based food packaging films. Carbohydrate Polymers, 23(1), 115-144.
Rattanatraiwong, N., Panitchaphol, L., Thanasukarn, P. & Rattanatraiwong, P. (2020). Quality improvement and shelf-life extension of buffalo-wing fried chicken sauce. Agricultural Science, 51(1),144-149.
Roy, N., Saha, N., Kitano, T. & Saha, P. (2 0 1 2). Biodegradation of PVP–CMC hydrogel film: A useful food packaging material. Carbohydrate Polymers, 89(2), 346-353.
Samutthai, R., Preunglumpoo, S. & Wiphathawatchaiporn, S. (2010). Quantitative analysis of sodium, potassium, calcium and iron in Nam Prik Num Sold in Chiang Mai municipal markets. Health Sciences, 158-169.
Simpson, B. K., Nollet, L. M., Toldrá, F., Benjakul, S., Paliyath, G. & Hui, Y. (2 0 1 2). Food biochemistry and food processing. Food Technology, 40(1), 238-246.
Singh, D., Viswakarma, P., & Kumar, B. (2021). A review of guar gum processing, properties, and its food applications. Asian Journal of Multidimensional Research, 10(10), 965-969.
Srapinkornburee, W., Tassanaudom, U. & Detyothin, S. (2020). Appropriate type and amount of gel forming agent in durian jelly products using sugar-substitute sweeteners. Agricultural Science, 50(1), 481-487.
Srikram, A., Tapanapannitikul, O., Saelim, J. & Suwannawong, S. (2019). The production of chili sauce suitable for community enterprises. Kaen Kaset Khon Kaen Agriculture Journal, 47(1), 1031-1036.
Wedzicha, B., Goddard, S. & Garner, D. (1987). Enzymic browning of sulphocatechol. International Journal of Food Science and Technology, 22(6), 653-657.
Breidt, F., Andress, E. L. & Ingham, B. (2018). Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products. Food Protection Trends, 38(5), 322-328.
Carlson, J., Gould, T. & Slavin, J. (2016). In vitro analysis of partially hydrolyzed guargum fermentation on identified gut microbiota. Anaerobe, 42(1), 60-66.
Garti, N. & Reichman, D. (1 9 9 3). Hydrocolloids as food emulsifiers and stabilizers. Food Structure, 12(4), 3-5.
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.
Habibi, H. & Khosravi-Darani, K. (2017). Effective variables on production and structureof xanthan gum and its food applications: A review. Biocatalysis and Agricultural Biotechnology, 10(1), 130-140.
Hiraga, C., Sathanasaowapak, S., Sitthiphot, S. & Mahakanjanakul, W. (2005). The development of processing and packaging for moist ready to eat / cook “Nam Prik” products. Food Science and Technology, 56-62.
Kunyanee, K. & Sungin, P. (2018). The effect of gur gum on the qualities of gluten free crispy waffle from sweet purple potato flour. Dusit Thani College Journal, 13(1), 315-329.
Ioannou, I. (2013). Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9(30), 310-340.
Mazuet, C., Sautereau, J., Legeay, C., Bouchier, C., Bouvet, P., & Popoff, M. R. (2015). An atypical outbreak of food-borne botulism due to Clostridium botulinum types B and E from ham. Journal of clinical microbiology, 53(2), 722-726.
Noiduang, P. & Wilepana, N. (2007). Utilization of mucilage from hairy basil seed (Ocimum canumSims) as a stabilizer in chicken dipping sauce. Journal of Food Technology, Siam University, 3(1), 22-29.
Parshakova, L., Demchienko, L. & Popel, S. (2007). Technology of producing low-caloric jams. Technology and Microbiology of Fruit and Vegetable Canning and Storage, 2(5), 202-205.
Parshakova, L., Demchienko, L. & Popel, S. (2014). Application of native and modified canna starches as thickening agent in tomato sauces. KMUTT Research and Development Journal, 3(1), 45-59
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.
Riaz, A., Lagnika, C., Luo, H., Nie, M., Dai, Z., Liu, C., Abdin, M., Hashim, M. M., Li, D. & Song, J. (2 0 2 0). Effect of Chinese chives (Allium tuberosum) addition to carboxymethyl cellulose based food packaging films. Carbohydrate Polymers, 23(1), 115-144.
Rattanatraiwong, N., Panitchaphol, L., Thanasukarn, P. & Rattanatraiwong, P. (2020). Quality improvement and shelf-life extension of buffalo-wing fried chicken sauce. Agricultural Science, 51(1),144-149.
Roy, N., Saha, N., Kitano, T. & Saha, P. (2 0 1 2). Biodegradation of PVP–CMC hydrogel film: A useful food packaging material. Carbohydrate Polymers, 89(2), 346-353.
Samutthai, R., Preunglumpoo, S. & Wiphathawatchaiporn, S. (2010). Quantitative analysis of sodium, potassium, calcium and iron in Nam Prik Num Sold in Chiang Mai municipal markets. Health Sciences, 158-169.
Simpson, B. K., Nollet, L. M., Toldrá, F., Benjakul, S., Paliyath, G. & Hui, Y. (2 0 1 2). Food biochemistry and food processing. Food Technology, 40(1), 238-246.
Singh, D., Viswakarma, P., & Kumar, B. (2021). A review of guar gum processing, properties, and its food applications. Asian Journal of Multidimensional Research, 10(10), 965-969.
Srapinkornburee, W., Tassanaudom, U. & Detyothin, S. (2020). Appropriate type and amount of gel forming agent in durian jelly products using sugar-substitute sweeteners. Agricultural Science, 50(1), 481-487.
Srikram, A., Tapanapannitikul, O., Saelim, J. & Suwannawong, S. (2019). The production of chili sauce suitable for community enterprises. Kaen Kaset Khon Kaen Agriculture Journal, 47(1), 1031-1036.
Wedzicha, B., Goddard, S. & Garner, D. (1987). Enzymic browning of sulphocatechol. International Journal of Food Science and Technology, 22(6), 653-657.
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Published
2022-09-07
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