Development of Dried Chili Paste with Added Indigenous Herbs from Conserved Area of Plant Genetic Conservation at Kanchanaburi Province

Rungrat CHAMCHAN; Somsri CHAROENKIATKUL; Parunya THIYAJAI; Worarat SUWANWATTANA; Uthaiwan SUTTISANSANEE; Warangkana SRICHAMNONG; Nattira ON-NOM

doi:10.48048/wjst.2019.6288

Authors

Rungrat CHAMCHAN Institute of Nutrition, Mahidol University, Phuttamonthon, Nakorn Pathom 73170
Somsri CHAROENKIATKUL Institute of Nutrition, Mahidol University, Phuttamonthon, Nakorn Pathom 73170
Parunya THIYAJAI Institute of Nutrition, Mahidol University, Phuttamonthon, Nakorn Pathom 73170
Worarat SUWANWATTANA Institute of Nutrition, Mahidol University, Phuttamonthon, Nakorn Pathom 73170
Uthaiwan SUTTISANSANEE Institute of Nutrition, Mahidol University, Phuttamonthon, Nakorn Pathom 73170
Warangkana SRICHAMNONG Institute of Nutrition, Mahidol University, Phuttamonthon, Nakorn Pathom 73170
Nattira ON-NOM Institute of Nutrition, Mahidol University, Phuttamonthon, Nakorn Pathom 73170

DOI:

https://doi.org/10.48048/wjst.2019.6288

Keywords:

Dry chili paste, local herbs, Kanchanaburi Province, Plant genetic conservation project

Abstract

The objectives of this research were to serve Plant Genetic Conservation Project under the Royal Initiative of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG) and to promote the use of indigenous plants growing in Kanchanaburi province to be used in the production of healthy food. The main research activity of this study was to develop dried chili paste made with grilled fish by adding local herbs which are Wan-Prao-Hom (Kaempferia roscoeana Wall.), Kra-Chai-Pran (Zingiber citriodorum J. Mood & T. Theleide), Ka-Pa (Alpinia malaccensis (Burm.f.) Roscoe.) and Plai (Zingiber cassumunar Roxb.). These plants were all identified as indigenous plants. The sensory evaluations were conducted with a 5-point hedonic scale and within the recommended guidelines. The total phenolic compounds were determined and the antioxidant activities of the product were also analyzed via DPPH and ORAC assays. The sensory evaluation score showed that dried chili paste containing 3.7 % chili obtained higher overall liking score than product containing 5.4 % chili. The water activity of product was 0.34 which was in line with the standard protocol of the Thai community. For nutritional values, it presented that one serving size (12 g) of product provided 23 kcal of energy, 4.95 g of protein, 0.48 g of fat, 1.35 g of fiber and 403 mg of sodium. Moreover, the dried chili paste with added indigenous herbs from RSPG at Kanchanaburi had higher total phenolic compounds and antioxidant activities than the herbals chili powder with grinded spices product. According to consumer acceptability test, the acceptability level was 92 %, while 88 % said that they would like to buy the product. Therefore, this research can serve as a prototype to develop other local foods having suitable tastes and health-enhancing benefits. Finally, the research may help to create job opportunities and generate the income for people living in the community.

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