Product Development of Thong Phap Supplemented with Green Curry Paste

Abstract

The objective of this research was to develop Thong Phap supplemented with green curry paste. The standard Thong Phap recipe were added with green curry paste at 5, 10 and 15% of the total weight. The

overall preference of Thong Phap was evaluated using 9-point hedonic scale. The result showed that 5% of green curry paste in Thong Phap obtained the highest overall preference by 7.22 (Like moderately) which was not significant difference from 10% (p>0.05). The product color was also determined. The result indicated that higher amount of green curry paste decreased brightness, redness and yellowness of Thong Phap.  The nutrition value of the 1 serving Thong Phap with 5% green curry (30 g) was 10.34 g of carbohydrates, 1.28 g of protein, 2.97 g of fat and 73.21 kcal of energy. It also contained 4.38 g of dietary fiber which is 17.52 percent of the fiber reference intake for Thai in 2020. This might claim that Thong Phap with 5% of green curry paste is a source of dietary fiber as it contained with dietary fiber 10-19 % of Thai RDI. In addition, Thong Phap with 5% of green curry paste contained antioxidant activity (17.31 µmol Trolox/g) higher than the standard recipe (16.15 µmol Trolox/g).