Product Development of Semi-processed Chamuang Curry Powder
Keywords:
Chamuang curry paste, Semi-processed food, Sensory quality, Total phenolic contents, Garcinia cowa leavesAbstract
This research aimed to develop a semi-processed Chamuang curry powder, evaluate its sensory quality and consumer acceptance, analyze its nutritional value, shelf life, and determine the total phenolic content of Chamuang leaves and the developed product. The standard formula of Chamuang curry powder comprised lemongrass, galangal, shallot, garlic, dried chili and Chamuang leaves, which were dried and roasted in a hot air oven at 60°C for 6 hours before being ground into fine powder. Consumer acceptane testing (n=100) revealed an overall mean liking score of 4.50±0.66 out of 5 (90.00%). The characteristics of colour, aroma, taste, texture, and overall acceptability were not significantly different statistically (p > 0.05). The product exhibited a water activity value of 0.48, sufficient to inhibit microbial growth and no microbial contamination was detected throughout the storage period. Total phenolic content analysis by the Folin-Ciocalteu method revealed that the aqueous extract of Chamuang leaves contained the highest phenolic concentration (74.55 ± 4.45 mg GAE/g extract), whereas the semi-processed Chamuang curry powder showed a lower phenolic content (24.91 ± 0.89 mg GAE/g extract) due to processing effects such as drying and roasting. In conclusion, the developed semi-processed Chamuang curry powder demonstrated good sensory acceptance, microbiological safety, and potential for commercial development, while also promoting the value of local herbal resources.
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