Development of Instant Khanom-Jeen Curry Paste Cube
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Abstract
This research aimed to develop an instant Khanom-Jeen curry paste in a cube form using the foam-mat drying technique to meet the demand for convenience and extend the product's shelf life. The study investigated the optimal conditions for foaming agents and stabilizers, as well as the appropriate amount of glycerin for the cubing process. The results indicated that using 5% carboxymethyl cellulose (CMC) combined with 6% egg white powder was the optimal formulation for producing the curry paste powder, yielding the best physical properties, particularly water absorption and water solubility characteristics. For the cube formation, adding 12% glycerin provided the most suitable ratio. At this level, glycerin acted as an effective binder, providing structural strength, resistance to breakage, and good rehydration properties in hot water. Furthermore, the product formulated with 12% glycerin received the highest sensory evaluation scores in all attributes, including color, appearance, texture, and overall acceptability. Regarding microbiological quality and safety, the product maintained a water activity (aw) of less than 0.60 throughout a 3-month storage period at room temperature, which effectively inhibited microbial growth and complied with the Thai Community Product Standard (TCPS 734/2556). These findings demonstrate that this innovation has a high potential for adding value to traditional local foods and can be further developed for commercial production.
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