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DEVELOPMENT OF INSTANT GARCINIA ( GARCINIA ATROVIRIDIS ) TOM-YUM MIX AS A HIGH ACID SEASONING

2009; Wiley; Volume: 33; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4549.2008.00238.x

1745-4549

Sunisa Siripongvutikorn, Chakree Thongraung, Worapong Usawakesmanee, TAWEIN BUATOOM, Paiboon Thammarutwasik,

Natural product bioactivities and synthesis

Journal of Food Processing and PreservationVolume 33, Issue 1 p. 74-86 DEVELOPMENT OF INSTANT GARCINIA (GARCINIA ATROVIRIDIS) TOM-YUM MIX AS A HIGH ACID SEASONING SUNISA SIRIPONGVUTIKORN, Corresponding Author SUNISA SIRIPONGVUTIKORN Department of Food Technology4 TEL: 66-74-286327; FAX: 66-74-212889; EMAIL: sunisa.s@psu.ac.thSearch for more papers by this authorCHAKREE THONGRAUNG, CHAKREE THONGRAUNG Department of Food TechnologySearch for more papers by this authorWORAPONG USAWAKESMANEE, WORAPONG USAWAKESMANEE Department of Food TechnologySearch for more papers by this authorTAWEIN BUATOOM, TAWEIN BUATOOM Department of Material Product TechnologySearch for more papers by this authorPAIBOON THAMMARUTWASIK, PAIBOON THAMMARUTWASIK Department of Agro-Industry Technology ManagementFaculty of Agro-IndustryPrince of Songkla UniversityHat Yai, Songkhla, 90112 ThailandSearch for more papers by this author SUNISA SIRIPONGVUTIKORN, Corresponding Author SUNISA SIRIPONGVUTIKORN Department of Food Technology4 TEL: 66-74-286327; FAX: 66-74-212889; EMAIL: sunisa.s@psu.ac.thSearch for more papers by this authorCHAKREE THONGRAUNG, CHAKREE THONGRAUNG Department of Food TechnologySearch for more papers by this authorWORAPONG USAWAKESMANEE, WORAPONG USAWAKESMANEE Department of Food TechnologySearch for more papers by this authorTAWEIN BUATOOM, TAWEIN BUATOOM Department of Material Product TechnologySearch for more papers by this authorPAIBOON THAMMARUTWASIK, PAIBOON THAMMARUTWASIK Department of Agro-Industry Technology ManagementFaculty of Agro-IndustryPrince of Songkla UniversityHat Yai, Songkhla, 90112 ThailandSearch for more papers by this author First published: 21 January 2009 https://doi.org/10.1111/j.1745-4549.2008.00238.xCitations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract ABSTRACT Commercial instant Tom-Yum mixes that are currently marketed compare unfavorably in taste and aroma with freshly prepared soup. By comparing an experimental garcinia Tom-Yum with traditional ingredients and a commercial mix, this study evaluated the total phenolic content and antioxidant activity of herbs and spices used in preparation, and compared consumer preference. The galangal methanolic extract had the highest total phenolic content and antioxidant activity, while the garcinia methanolic extract was lowest in both. Antioxidant activity loss was significant during processing, using vacuum drying. However, adding dried kaffir lime leaf separately increased the total phenolic content and antioxidant activity. These affected the methanolic extracts of the experimental mix, which were higher than that of the commercial mix (P < 0.05). Consumers preferred the taste of the experimental garcinia Tom-Yum soup than the commercial product. Results suggest that an instant garcinia Tom-Yum mix can be produced with high nutritive value and consumer preference. PRACTICAL APPLICATIONS The garcinia Tom-Yum mix could be used as a high acid seasoning to produce the Tom-Yum soup, a popular hot and sour Thai soup. Its unique taste and spiciness, and being low in fat and calories, enhance its popularity worldwide. Citing Literature Volume33, Issue1February 2009Pages 74-86 RelatedInformation