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Ruangchai, Supang (2009) Development of Formula of Tamarind Chilli Paste Mixed Roselle. University of the Thai Chamber of Commerce Journal, 29 (4). ISSN 0125-2437

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Abstract

The objective of this research was to study opportunity for used roselle replacement tamarind chilli paste, which levels of chilli at 3-7.5, levels of palm sugar at 15-30 percentage and varied the proportion of roselle and tamarind from 0:100 25:75 50:50 75:25 100:0 percentage. The result revealed that the tamarind chilli paste prepared with 6 percentage chilli, 30 percentage palm sugar and roselle used for tamarind replacement at 50:50 percentage exhibited that the most accepted formulation. The consumer preference by 200 target consumers for taste and overall acceptance was rated in the “good acceptability” level.

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: 03 May 2014 20:39
Last Modified: 03 May 2014 20:39
URI: http://eprints.utcc.ac.th/id/eprint/594

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