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Ruangchai, Supang and Tantakasem, Sirinard (2011) Storage Quality of Tamarind / Roselle Chili Paste. University of the Thai Chamber of Commerce Journal, 31 (2). ISSN 0125-2437


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Storage stability of tamarind chili paste (control) in a comparison with tamarind / roselle (50:50) chili paste at room temperature (30±+2oC) and chilled temperature (4±+2oC) for 3 weeks was investigated. The results revealed that the tamarind / roselle chili paste was more acceptable than the control, and contained 15.8% protein, 6.0% ash and 6.2% fiber. Total plate count was lower in the tamarind / roselle chili paste compared to that of the control. Also, there was no contamination of Coliform, Escherichisia coli, yeast and mold during storage.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 20 May 2014 18:29
Last Modified: 20 May 2014 18:29
URI: http://eprints.utcc.ac.th/id/eprint/1110

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