Saowaluk Jitbunjerdkul

pp. 837 - 846

Abstract

Namprik is a typical Thai food containing various herbs. The diversity of Namprik depends on herb composition and content, cooking method, and flavor. The objective of this study was to develop a fine, dried and granular Namprik formula for eating with rice. The ingredients included many commonly found Thai herbs. The recipe of lemon grass Namprik produced by Satree Ban-Tung group, Khaokram district, Amphur Mueang, Krabi province, Thailand, was reformulated. Mixture design was applied to optimize the amounts of black pepper (10-33%), garlic (10-66.67%) and shallot (10-66.67%). Contour plot of hedonic scores and the predictive regression models were calculated. Results showed that optimal formula should have 23.33%
black pepper, 66.67% garlic and 10% shallot. Optimum levels of additional mixed herbs consisting of 5-25% kaffir lime leaves and 75-95% holy basil in the formula, using the mixture design, were also investigated. The results of sensory evaluation using 9-point hedonic scale showed no significant differences in appearance, taste and overall liking (p>0.05). However, the formula containing 4.2% kaffir lime leaves and 15.8% holy basil obtained the highest average score for aroma (p<0.05). Various amounts of dried African chili (7, 5, 3%) were added to determine an acceptable hot and spicy flavor, using just-about-right scale. The results revealed that the formula containing 7, 5 and 3% dried African chili were defined as just-about-right by 22, 32 and 42% of the panelists, respectively. The final product was given average hedonic scores of aroma, taste, spicy and overall liking ranging from like moderately to like very much. Appearance scores were in the range of like slightly to like moderately. This study indicated that a more nutrition and healthier Namprik
containing some Thai herbs can be produced.