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Development of Laab platong seasoning powder added with local herbs |
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| รหัสดีโอไอ | |
| Title | Development of Laab platong seasoning powder added with local herbs |
| Creator | Tananun Jirawuttinun |
| Contributor | - |
| Publisher | Mahasarakham University |
| Publication Year | 2559 |
| Keyword | seasoning powder, local herbs, Laabplatong |
| Abstract | This study aimed to develop a seasoning powder for Laabplatong, the staple food in northeastern Thailand, made from Notopterus chitala using antioxidant local herbs. Eleven herbs were evaluated as potential sources of antioxidant. The total phenolic content (TPC) and antioxidant activity of the herbs after drying at different temperatures (55?C, 65?C, and 85?C) were measured to select the most appropriate temperature, and the products were formulated using a mixture-design experiment. Consumer acceptance was tested on a nine-point hedonic scale. Results showed that the most appropriate herbs were Vietnamese mint: phakphaew (Persicariaodorata) and wild cosmos: phak garn gong (Cosmos caudatus). The optimum condition for drying the herbs to obtain the highest TPC value was 55?C. The most acceptable formula for Laab seasoning powder mix was chili powder 2.5 g, salt 2.5 g, ground roasted glutinous rice 5.5 g, dried Vietnamese mint 3.5 g, and dried wild cosmos 1 g. This had an overall acceptance score from 25 consumers at 6.2+1.1. The seasoning powder mix had a moisture content of 9.55% and aw equal to 0.43.The antioxidant as % DPPH radical scavenging activity and total phenolic content (mgGAE/g dry sample) of the formula were 92.67+0.39 and 5.10+0.01, respectively. |
