Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity

This research aimed to investigate how four different types and amounts of powdereddried shrimp (crispy dried shrimp, dried krill, dried white baby shrimp, and dried whiteshrimp) influenced consumer preferences for reduced sodium Tom Yum Goong seasoningpowder. Three levels (1, 2 and 3% by weight) of each dried shrimp powder werecombined with the Tom Yum seasoning powder (TYSP) reference recipe. Each recipe wasprepared as a soup sample (The sample without dried shrimp powder as a control). Thesoup samples were then tested and assessed on 12 attributes using 96 consumer panels.The results revealed that the sample containing 3% dried white shrimp powder performedsignificantly higher than the control in terms of liking in the categories of ‘appearance’,‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness topay’. Furthermore, the sample containing 3% crispy dried shrimp powder had asignificantly higher liking mean score for ‘shrimp flavour intensity,' ‘saltiness’, and‘palatability’ than the control. However, the sodium content of 3% dried white shrimppowder (435 mg/L) was lower than that of 3% crispy dried shrimp powder (440 mg/L).Consequently, 3 % powdered dried white shrimp was selected as an ingredient for reducedsodium Tom Yum Goong seasoning powder.