Development of Stir-fried Chilli Paste from herb

Abstract

The objectives of this research were 1)  to add more nutrients in the stir-fried chilli paste     2) to study consumers’ acceptance, chemical composition, Physical and microbial quality of the product there were three types of herbs: ginger, black galingale and galangal with three different percentages: 5, 10 and 15 % which calculated from the total raw material weight. The result of consumers’ acceptance with 100 participants showed that the fried chilli paste with 5% of black galingale obtained the highest scored in perception aspect. The stir-fried chilli paste with 5% of black galingale could significantly increase nutritive values such as dietary fiber and total antioxidant. In particular, dietary fiber was increased 8.69 grams and antioxidant was increased 161.69 mg eq Trolox  for 100 grams from the basic recipe. 100 grams of the fried chilli paste with 5% of black galingale consisted 23.91±0.03% of protein, 23.36±0.06% of carbohydrate, 4.45±0.04% of fat, 38.91±0.07% of moisture and 9.37±0.04% of ash. When adding black galingale in the product brightness and red value dedreased. On the other hand, it increased green value. Moreover, increasing black galingale slightly decreased a_w value in the product. The result of microbial quality test indicated that microbial quality of the fried chilli paste with 5% of black galingale was in met.