Development of Traditional Chili Paste for Health Food

Abstract

Chili is a cooked food producing delicious taste to staple for household in all parts of Thailand since the past. This study aimed to develop the production of traditional chili paste for health and wide variety and investigate the quality of chili paste products. Results revealed that the optimum formula of traditional chili paste consisted of basic ingredients as follows: shallot 63%, chilli 8%, garlic 8%, sugar 7%, galangal 4%, lemon grass 3% and salt 2%. Supplementation of mushroom and longan provided significant difference quality of chili paste, i.e. physicochemical and sensory properties. It was found that there was a difference in pulses with physical, chemical and sensory qualities (p<0.05). Development of traditional chili paste with mushroom and longan supplement in the formula leaded to further application for product variety and promote the production of local chili paste as a healthier product.