DEVELOPMENT OF MALA CURRY PASTE FOR THE CONCENTRATED MALA BROTH PRODUCT

Abstract

This study concerns the development of a Mala curry paste recipe for the concentrated Mala broth product. Here, 3 Mala curry paste recipes were developed and compared with the commercial recipe. The most satisfied recipe was the 3^rd one which contains6.58% of Hwa Jiao, 6.58% of black pepper, 0.88% of dried chili, 6.58% of chili powder, 6.58% ofcumin, 2.19% of garlic, 7.02% of Ginger, 6.58% of Pae-Lo powder, 2.19% of salt, 15.35% of brownsugar, 13.16% of soy sauce, 13.16% of hoisin sauce, and 13.16% of olive oil. The concentrated Mala broth was processed by mixing the Mala curry paste with clear broth and heated at 100ºc for 10 minutes. Then, its was placed into 250 ml sterilized bottles containin, and cooled immediately. When diluted, the Mala soup had sensory acceptance scores as follows: color (6.15), smell (6.30), taste (6.67), spiciness (6.71) and overall taste (6.80) (medium-high preferred). The concentrated Mala broth product had L^*, a ^* and b ^* values of 30.51, 5.55 and 6.44, respectively. The difference was not statistically significant with the commercial recipe and  the a_w values of Mala curry paste and the concentrated Mala broth were 0.74 and 0.98, respectively.