Optimization of roasting conditions for Thai chili seasoning

Supitchaya Surasereewong; Nichaporn Sukchum; Kwanhathai Chaethong

Authors

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

Keywords:

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

Abstract

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.

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