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

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.

Nutritional and functional characterization of barley flaxseed based functional dry soup mix

“…Rekha et al (2010) prepared a soup mix containing dill leaf and reported that TPC of its aqueous extract was 1.70 mg GAE/g mix. Tom-Yum, a popular commercially available Thai soup, containing several herbs and spices which contribute to its antioxidants was found to indicate TPC (in 30% v/v methanolic extract) as 1.50 mg GAE/g of dry mix (Siripongvutikorn et al 2009). Thus, the soup mix in the present study is at par with these reported values.…”

Sensory Characterization of Instant Tom Yum Soup

“…The popularity of tom yum soup could be seen in the presence of tom yum essence in various products, such as instant noodles, snacks, frozen tom yum products [3], and dried seasoning [4], [5]. Today, tom yum soups and tom yum flavored products could be seen in various shelf spaces.…”

Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract

“…Tom-Kha or galangal coconut milk soup has been classified as the sixth order of top ten Thai cuisines due to its mild taste, sweet and sour flavor [4]. In general, the ingredient of Tom-Kha soup consists of herbs and spices such as galangal rhizome, lemon grass, kaffir lime leaves and chili have been reported as natural antimicrobial agents [5,6] and antioxidants [7][8][9][10][11]. Cooking procedure a coconut milk about 50% of soup is recommended to add [8].…”