การศึกษาพัฒนาน้ำพริก แกงเสริม ไอโอดีน และแคลเซียม; คุณภาพทางประสาทสัมผัส และอายุการเก็บ
ชื่อผู้แต่งข้างต้นเป็นข้อความจากระเบียนผลงาน ไม่ได้ผูกกับรหัสนักวิจัย จึงกดดูผลงานอื่นของบุคคลนี้ไม่ได้ — ในคลังนี้ 142,080 ผลงาน (63.6% ของทั้งหมด) มีชื่อผู้แต่งที่เชื่อมกับหน้าผู้แต่งได้ และ 60,298 ผลงาน (27.0%) มีผู้แต่งที่ผูกกับรหัสนักวิจัยจริง ส่วนอีก 81,382 ผลงานไม่มีข้อมูลผู้แต่งเลย (มีชื่อผู้แต่งเป็นข้อความอยู่ 142,009 ผลงาน = 63.5%)
บทคัดย่อ
Green curry paste is the key ingredient of Thai Chicken green curry which is the most popular curry in Thailand as coconut milk based curry and widely consumed in all socioeconomic classes. An average calcium intake in Thailand is still lower than the Thai recommendation which can contribute to an increased risk of developing osteoporosis. Green curry paste appeared to be the most suitable choice as a vehicle for calcium fortification to meet calcium requirement. The survey study was conducted to determine the mineral contents of both green curry paste and Thai chicken curry. Six levels of fortified curry paste were studied including at 19 25, 30, 40, 50 and 60 % of Thai RDI (800 mg). Calcium lactate and calcium gluconate were the calcium sources. Physico-chemical properties and sensory evaluation were used to evaluate the qualities of fortified curry paste. The storage stability was also conducted at room temperature (30 *c) and refrigerator temperature (4 *C) storage. The result showed that Thai chicken curry contained the low level of important minerals including calcium (64 mgserving) based on the 200 g curry a serving and the green curry paste also had a low level of calcium (15 mg /serving) based on the 15 g curry paste a serving. Calcium significantly increased the lightness and decreased pH of the fortified green curry paste. The sensory evaluation of the curry paste indicated that calcium lactate fortification at the maximum level (60%) was accepted but calcium gluconate fortification at the level 50 and 60% were not accepted. The curry fortified with calcium gluconate was accepted at only the level of 19 % while the curry fortified with calcium lactate was accepted at the level of 19, 25, 30 and 40 %. Approximately 2-3% calcium was lost during the storage for 11 weeks at room temperature compared with the 1.4-1.6% loss at refrigerator temperature. storage. The fortified green paste with both calcium lactate and gluconate could last for more than 11 weeks with standard qualities (compared to Thai community product standard No. 129/2546).