DEVELOPMENT OF INSTANT GARCINIA (GARCINIA ATROVIRIDIS) TOM-YUM MIX AS A HIGH ACID SEASONING

Commercial instant Tom-Yum mixes that are currently marketed compare unfavorably in taste and aroma with freshly prepared soup. By comparing an experimental garcinia Tom-Yum with traditional ingredients and a commercial mix, this study evaluated the total phenolic content and antioxidant activity of herbs and spices used in preparation, and compared consumer preference. The galangal methanolic extract had the highest total phenolic content and antioxidant activity, while the garcinia methanolic extract was lowest in both. Antioxidant activity loss was significant during processing, using vacuum drying. However, adding dried kaffir lime leaf separately increased the total phenolic content and antioxidant activity. These affected the methanolic extracts of the experimental mix, which were higher than that of the commercial mix ( P <  0.05). Consumers preferred the taste of the experimental garcinia Tom-Yum soup than the commercial product. Results suggest that an instant garcinia Tom-Yum mix can be produced with high nutritive value and consumer preference .

PRACTICAL APPLICATIONS

The garcinia Tom-Yum mix could be used as a high acid seasoning to produce the Tom-Yum soup, a popular hot and sour Thai soup. Its unique taste and spiciness, and being low in fat and calories, enhance its popularity worldwide.     

Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates

Effect of Ca⁺⁺ on the heat aggregation of whey protein concentrates (WPC) was compared with that of Na⁺ and Mg⁺⁺. On the alkaline side of the isoelectric zone, aggregation of WPC was increased by the addition of CaCl₂, MgCl₂ or NaCl, among which CaCl₂ showed the greatest effect. The denaturation temperature of WPC determined by differential scanning calorimetry significantly decreased in the presence of CaCl₂ or MgCl₂, but increased slightly in the presence of NaCl. In the electrophoretic patterns of heated WPC, the most sensitive protein to Ca⁺⁺ was β-lactoglobulin.