Effect of the Different Types of Seasoning on Antioxidant Capacity, Appetite, and Sensory Acceptance in Healthy Subjects


  • Yanisa Thapcharoen Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
  • Maneerat Techavichian Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
  • Suwimol Sapwarobol Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
  • Promluck Sanporkha Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand
  • Atcharawalee Wongraweekul Faculty of Public Health and Allied Health Sciences, Sirindhorn College of Public Health Chonburi, Chonburi, Thailand
  • Chatrapa Hudthagosol Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand


fish sauce substituted, antioxidant capacity, sensory acceptance


The consumption of plant-based food products promotes the environment and health by reducing the risk of chronic non-communicable diseases from phytochemicals in plants with antioxidant effects. Nowadays, consumers are increasingly interested in plant-based food and beverage products, including seasonings. Therefore, the objective was to study the effects of consuming different types of seasoning on antioxidant capacity, appetite, and sensory acceptance in healthy subjects. This study was a randomized cross-over design, 30 healthy subjects were divided into three groups: fish sauce, low sodium fish sauce substituted, and low sodium fish sauce. All groups consumed vegetable broth mixed with each seasoning, separated by a washout period of 1 week. Blood samples and appetite assessment were collected at 0, 30, 60, 120, 180, and 240 min. The sensory acceptance was performed after 240 min. The results showed no significant difference between groups (p > 0.05) in serum antioxidant capacity and changes in hunger, fullness, satiety, and appetite scores. The sensory acceptance found that low sodium fish sauce substituted had no different odor liking score with low sodium fish sauce. The liking scores of color, taste, and overall liking were not different from the two types of fish sauce. Therefore, low sodium fish sauce substituted can be used to cook food instead of fish sauce containing fish.


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How to Cite

Thapcharoen, Y., Techavichian, M., Sapwarobol, S., Sanporkha, P., Wongraweekul, A., & Hudthagosol, C. (2023). Effect of the Different Types of Seasoning on Antioxidant Capacity, Appetite, and Sensory Acceptance in Healthy Subjects. Journal of Nutrition Association of Thailand, 58(1), 19–29. Retrieved from https://he01.tci-thaijo.org/index.php/JNAT/article/view/259100



Research article