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Journal of Current Science and Technology

ISSN 2630-0656 (Online)

Optimization of roasting conditions for Thai chili seasoning

  • Supitchaya Surasereewong, College of Agricultural Innovation and Food, Rangsit University, Patumthani 12000, Thailand
  • Nichaporn Sukchum , College of Agricultural Innovation and Food, Rangsit University, Patumthani 12000, Thailand
  • Kwanhathai Chaethong, College of Agricultural Innovation and Food, Rangsit University, Patumthani 12000, Thailand, Corresponding author; E-mail: kwanhathai.c@rsu.ac.th


The present work aimed to obtain the optimum mixing ratio and roasting conditions for Thai roasted chili seasoning.  Different ratios of dried ingredients to soybean oil (2:1, 1.5:1, 1:1, and 1:2 (w/w)) were investigated.  The conditions for roasting were optimized using response surface methodology (RSM).  A central composite design (CCD) was applied to determine the effects of roasting temperature (80-120 °C) and roasting time (10-30 min) on the physicochemical properties and sensory liking score. The generated model showed a linear and quadratic fit with experimental data.  The coefficient of determination (R2) for all properties and sensory qualities was >0.75.  The optimum ratio between dried ingredients and oil was 2:1 (w/w).  Based on the RSM overlay plot, the optimal roasting conditions with a maximum sensory acceptability score were a temperature in the range of 89-93 °C and a time of 21-24 min.  The point at 91 °C and 23 min was selected for model verification.

Keywords: chili, optimization, response surface methodology, roasting condition, seasoning

PDF (1.13 MB)

DOI: 10.14456/jcst.2021.23


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