Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity

Koohathong, S. and Khajarern, K. (2021) Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity. Food Research (Malaysia), 5. pp. 86-91. ISSN 2550-2166

This research aimed to investigate how four different types and amounts of powdered dried shrimp (crispy dried shrimp, dried krill, dried white baby shrimp, and dried white shrimp) influenced consumer preferences for reduced sodium Tom Yum Goong seasoning powder. Three levels (1, 2 and 3% by weight) of each dried shrimp powder were combined with the Tom Yum seasoning powder (TYSP) reference recipe. Each recipe was prepared as a soup sample (The sample without dried shrimp powder as a control). The soup samples were then tested and assessed on 12 attributes using 96 consumer panels. The results revealed that the sample containing 3% dried white shrimp powder performed significantly higher than the control in terms of liking in the categories of ‘appearance’, ‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness to pay’. Furthermore, the sample containing 3% crispy dried shrimp powder had a significantly higher liking mean score for ‘shrimp flavour intensity,' ‘saltiness’, and ‘palatability’ than the control. However, the sodium content of 3% dried white shrimp powder (435 mg/L) was lower than that of 3% crispy dried shrimp powder (440 mg/L). Consequently, 3 % powdered dried white shrimp was selected as an ingredient for reduced sodium Tom Yum Goong seasoning powder.

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Abstract

This research aimed to investigate how four different types and amounts of powdered dried shrimp (crispy dried shrimp, dried krill, dried white baby shrimp, and dried white shrimp) influenced consumer preferences for reduced sodium Tom Yum Goong seasoning powder. Three levels (1, 2 and 3% by weight) of each dried shrimp powder were combined with the Tom Yum seasoning powder (TYSP) reference recipe. Each recipe was prepared as a soup sample (The sample without dried shrimp powder as a control). The soup samples were then tested and assessed on 12 attributes using 96 consumer panels. The results revealed that the sample containing 3% dried white shrimp powder performed significantly higher than the control in terms of liking in the categories of ‘appearance’, ‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness to pay’. Furthermore, the sample containing 3% crispy dried shrimp powder had a significantly higher liking mean score for ‘shrimp flavour intensity,' ‘saltiness’, and ‘palatability’ than the control. However, the sodium content of 3% dried white shrimp powder (435 mg/L) was lower than that of 3% crispy dried shrimp powder (440 mg/L). Consequently, 3 % powdered dried white shrimp was selected as an ingredient for reduced sodium Tom Yum Goong seasoning powder.

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Item Type:	Article
AGROVOC Term:	spice crops
AGROVOC Term:	food additives
AGROVOC Term:	consumer behaviour
AGROVOC Term:	functional foods
AGROVOC Term:	sampling
AGROVOC Term:	data analysis
AGROVOC Term:	consumers
AGROVOC Term:	flavourings
AGROVOC Term:	consumer satisfaction
Geographical Term:	Thailand
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	23 Nov 2025 06:36
Last Modified:	23 Nov 2025 06:36
URI:	http://webagris.upm.edu.my/id/eprint/3160

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