14F-28 |
Market potential of Thai chicken curry containing tiger shrimp chitosan as a functional food |
V. SUVANICH1, S. Lertsiri2, W. PRINYAWIWATKUL3, E. Pattanawadee2, and N. Charoenlap2. (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, (2) Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand, (3) Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200 Thai curry dishes are favored worldwide. However, consuming coconut cream (a major ingredient in most Thai curry dishes) may elevate the level of triglycerides, cholesterol, and high blood pressure, leading to chronic heath problems. Chitosan is currently sold as a dietary supplement for weight control. After dissolving in the digestive system, it forms a positively-charged gel that attaches to fat and lipid negatively-charged molecules, which are removed from the body in fecal material. Developing a new Thai curry product containing chitosan as a functional food acceptable in taste and diet function is a challenge. Our objectives were to predict market potential of the most acceptable Thai curry dish containing tiger shrimp chitosan and to identify critical sensory attributes driving Thai-consumer acceptance and purchase decision. Four chicken curry formulations were prepared: control without chitosan; 0.3% chitosan without acid; 0.3% chitosan and 1% ascorbic acid; 0.3% chitosan and 0.3% acetic acid. 127 Thai consumers evaluated acceptability of appearance, color, flavor, thickness, viscosity and mouthfeel of curry soup, and overall liking using a 9-point hedonic scale. Product acceptance and purchase decision were determined using a yes/no scale. Data were statistically analyzed (a=0.05). No significant differences in acceptability of thickness and viscosity were observed in all products. The product with 0.3% chitosan without acid was most acceptable with the highest scores for appearance, color, flavor and overall liking, and would be purchased by consumers (79%) if commercially available. Logistic regression indicated that overall liking and flavor significantly affected product acceptance, while overall liking alone was critical to purchase decision. Using predictive discriminant analysis, product acceptance and purchase decision can be predicted, respectively, with 76.1% and 66% accuracy based on overall liking alone. This study indicates an excellent market potential for a new Thai curry dish containing chitosan as a bulking agent to trap fat molecules.
Session 14F, Product Development: General
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