A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability

Siripongvutikorn S., . and Kantangkul T., . and Sae-wong C., . A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability. pp. 625-630. ISSN 22317546

Southern sour curry or Keang-Som or Keang-hleung is a popular dish for people wishing to lose weight and is consumed throughout Thailand. The original recipe of sour curry paste was obtained from small and medium enterprises in Chumphon province and consisted of finger chili shallot garlic and turmeric rhizome. The designed formula used bird chili to substitute the finger chili in order to provide a more hot sensation to meet the southern Thai curry dish characteristic. The total phenolic content antioxidant activities anti-inflammatory property and consumer acceptability were determined. The paste substituted with bird chili had total phenolic content and antioxidant as FRAP activity higher than the control paste. Moreover the pastes with either finger chili or bird chili possessed more anti-inflammatory property compared with individual chili. The sour curry soup made from the paste with bird chili substitution had higher sensory scores in every attribute with the overall liking score of 7.57 determined by 9-point hedonic scale in comparison to the control (5.96).

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(25).pdf

Abstract

Southern sour curry or Keang-Som or Keang-hleung is a popular dish for people wishing to lose weight and is consumed throughout Thailand. The original recipe of sour curry paste was obtained from small and medium enterprises in Chumphon province and consisted of finger chili shallot garlic and turmeric rhizome. The designed formula used bird chili to substitute the finger chili in order to provide a more hot sensation to meet the southern Thai curry dish characteristic. The total phenolic content antioxidant activities anti-inflammatory property and consumer acceptability were determined. The paste substituted with bird chili had total phenolic content and antioxidant as FRAP activity higher than the control paste. Moreover the pastes with either finger chili or bird chili possessed more anti-inflammatory property compared with individual chili. The sour curry soup made from the paste with bird chili substitution had higher sensory scores in every attribute with the overall liking score of 7.57 determined by 9-point hedonic scale in comparison to the control (5.96).

[error in script]

Item Type:	Article
AGROVOC Term:	Weight loss diet
AGROVOC Term:	Antiinflammatory agents
AGROVOC Term:	Antioxidants
AGROVOC Term:	Phenolic content
AGROVOC Term:	Capsicum annuum
AGROVOC Term:	Capsicum frutescens
AGROVOC Term:	Freeze drying
AGROVOC Term:	Consumer preferences
AGROVOC Term:	Herbs (herbaceous plants)
AGROVOC Term:	Spices
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22071

Actions (login required)

View Item