Partial substitution of young tamarind by karonda in nam prik makham product

Abstract

This study was to investigate: the basic recipe of tamarind chili paste, the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste, the quality and the chemical properties of tamarind chili paste, and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance, color, smell flavor, texture and overall taste, the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25%, 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75%, color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit, pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal, protein 11.5%, fat 10.5%, ash 4.47% ,carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover, tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01%, Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.