Sensory Characterization of Instant Tom Yum Soup

Kitsawad, Kamolnate; Tuntisripreecha, Nasara

doi:10.14416/j.ijast.2016.02.001

Cited by 9 publications

(12 citation statements)

References 11 publications

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“…[29].The calculated value of F test (1.2165) is smaller than the tabulated value of F test (3.89). It indicates the color of the samples of instant fish soup mixes were equally recognized and the numerical score varied from 2.70 to 4.45 (Figure 2).…”

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confidence: 63%

Development and Quality Analysis of Protein Enriched Instant Soup Mix

Islam¹,

Sarker²,

Islam³

et al. 2018

FNS

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The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.

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confidence: 63%

Development and Quality Analysis of Protein Enriched Instant Soup Mix

Islam¹,

Sarker²,

Islam³

et al. 2018

FNS

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“…Tom Yum, a spicy and sour soup, is an authentic Thai dish that is well-known worldwide. Its main ingredients typically include lemongrass, kaffir lime leaf, chili, galangal and lime juice, and the soup exhibits an impressive aroma and flavor along with possessing known health benefits [1]. Currently, several additional ingredients are also added into Tom Yum soup to enhance the flavor and color [1].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques

Janta¹,

Kulsing²,

Nhujak³

2018

Preprint

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Gas chromatography-olfactometry/mass spectrometry coupled with headspace-solid phase microextraction (HS-SPME/GC-O/MS) was applied for the characterization of volatile compounds in Tom Yum soup and its individual ingredients. Using HS-SPME with a 50/30 µm DVB/CAR/PDMS fiber and an extraction temperature of 40 °C for 50 min along with an HP-5MS capillary column, 101 peaks in the HS-SPME/GC-MS chromatogram of Tom Yum soup were detected, and 96 compounds were identified including alcohols, aldehydes, esters, ethers, and terpenes. These findings are based on the comparison of MS spectra with the NIST library as well as experimental and literature retention index data. In comparison with the compound profiles of each individual ingredient of Tom Yum soup (both before and after cooking), five extra volatile compounds in Tom Yum soup were found after the cooking process. Furthermore, odor descriptions of the eighteen aroma compounds in Tom Yum soup, along with the odor ingredient sources, were also obtained.

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“…To determine how products qualities change during their shelf-life and how these affect consumers’ responses, researchers have used methods in sensory evaluation of foods such as descriptive analysis and consumer acceptance test (Ares et al , 2006; Giménez et al , 2007; Kitsawad and Tuntisripreecha, 2016; Predieri and Gatti, 2009; Varela et al , 2005). Descriptive analysis methods are used to provide the details about the sensory attributes and their intensities in the product of interest in which the changes in the certain attributes throughout the storage time could be monitored.…”

Section: Introductionmentioning

confidence: 99%

Effect of heat on the sensory quality of jaew sauce

Kitsawad

Joseph

Tipvarakarnkoon

2017

BFJ

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Purpose The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers. Design/methodology/approach Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce. Findings Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated. Originality/value Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.

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Sensory Characterization of Instant Tom Yum Soup

Cited by 9 publications

References 11 publications

Development and Quality Analysis of Protein Enriched Instant Soup Mix

Development and Quality Analysis of Protein Enriched Instant Soup Mix

Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques

Effect of heat on the sensory quality of jaew sauce

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