Development of Instant Northern Thai Style Tomato Spicy (Nam-prik-ong)

Abstract

Nam-prik-ong is a traditional curry in Northern Thailand, and is well known among Thaiconsumers. The objective of this study was studied on consumer acceptance and to extend the shelf-lifeof instant Nam-prik-ong. Quantitative descriptive analysis was used to describe the key attributes of3 local formulas and 1 control formula. Then the correlated factor and overall preference of consumerwas performed using linear regression analysis. As a consequence, a control recipe was developedusing a ratio profile test. Results indicated that the optimum formula was tomato, dried chili, shallot,coconut-palm sugar and soybean oil at 34.9, 1.8, 6.6, 4.78 and 8 %, respectively. The result from consumertest was increased on liking score for the control sample that the bias obtained from drying at temperatureof 70 ºC for 7 h at superficial velocity 0.6 m/s by tray dryer. The developed product had 8.72% moisturecontent, 0.54 aw, 19.21% protein, 22.24% fat content. After being rehydrated, the instant Nam-prik-ongsample and hot water within the ratio of 1:1 and 1:2 was significant in (p<0.05) highest score on overalland appearance by consumer test.

Keywords : Nam-prik-ong / Tomato / Drying