Physicochemical and sensory properties of Southern Thai curry pastes

Physicochemical and sensory properties of Southern Thai curry pastes

This study examined the physicochemical, phytochemical, and sensory properties of Southern Thai Curry Paste (STCP) from 14 provinces. Total phenolic content (TPC) ranged from 30 to 68 mg GAE/100 g, with Phang Nga exhibiting the highest value, while total flavonoid content (TFC) ranged from 0.10 to 5...

Full description

Saved in:
Bibliographic Details
Main Authors: Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Tussanun Tongboonchu, Wanalee Sangpimpa, Phatthamon Srichan, Gerry Renaldi, Preeyabhorn Detarun, Sunisa Siripongvutikorn, Tanyarath Utaipan, Thawien Wittaya, Worapanit Chansuwan
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:International Journal of Food Properties
Subjects:
Southern Thai curry paste
physicochemical properties
gas chromatography
descriptive sensory analysis
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2025.2545527
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2025.2545527

Similar Items