Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity

S Koohathong,K Khajarern

doi:10.26656/fr.2017.5(6).390

Abstract

This research aimed to investigate how four different types and amounts of powdered dried shrimp (crispy dried shrimp, dried krill, dried white baby shrimp, and dried white shrimp) influenced consumer preferences for reduced sodium Tom Yum Goong seasoning powder. Three levels (1, 2 and 3% by weight) of each dried shrimp powder were combined with the Tom Yum seasoning powder (TYSP) reference recipe. Each recipe was prepared as a soup sample (The sample without dried shrimp powder as a control). The soup samples were then tested and assessed on 12 attributes using 96 consumer panels. The results revealed that the sample containing 3% dried white shrimp powder performed significantly higher than the control in terms of liking in the categories of ‘appearance’, ‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness to pay’. Furthermore, the sample containing 3% crispy dried shrimp powder had a significantly higher liking mean score for ‘shrimp flavour intensity,' ‘saltiness’, and ‘palatability’ than the control. However, the sodium content of 3% dried white shrimp powder (435 mg/L) was lower than that of 3% crispy dried shrimp powder (440 mg/L). Consequently, 3 % powdered dried white shrimp was selected as an ingredient for reduced sodium Tom Yum Goong seasoning powder.

Highlights

The addition of dried shrimp powder to Tom Yum seasoning powder (TYSP) is the focus of this study in order to apply the research findings to use for the research of “influences of sodium salt reduction and replacement on consumer preference and sensory characteristics of Tom Yum Goong seasoning powder”
It was found that the sample containing 3% dried white shrimp powder had significantly higher mean scores of liking in the categories of ‘appearance’ and ‘palatability (p ≤ 0.01), ‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness to pay’ (p ≤ 0.05)
The total sodium level of the sample containing 3% crispy dried shrimp powder was calculated to be around 1.5 g sodium, which was less than the 2 g sodium intake recommendation for adults per day (WHO, 2012)

Summary

Introduction

Tom Yum Goong is a name of the famous Thai spicy soup (soup in Thai is called “Tom”) which is characterized by mixing spices and herbs (mixing in Thai is called “Yum”) such as chilli, galangal, shallots, lemongrass, and kaffir lime leaves (Kitsawad and Tuntisripreecha, 2016). Marketed TYSP is developed in powder form (Siripongvutikorn et al, 2009; Phornphisutthimas, 2010). It has been produced for ease of use while making Tom Yum soup. While Tom Yum Goong seasoning products in a set or a paste form usually contain chilli paste, which contains dried shrimp as an ingredient but the type and quantity of dried shrimp used are not specified. The addition of dried shrimp powder to TYSP is the focus of this study in order to apply the research findings to use for the research of “influences of sodium salt reduction and replacement on consumer preference and sensory characteristics of Tom Yum Goong seasoning powder”. The genres and quantity of dried shrimp powder utilized are critical for the shrimp flavour improvement of reduced-sodium TYGSP for industrial applications

Objectives

Methods

Results

Conclusion