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Ruangchai, Supang (2009) Development and Study of Storage of Pork Balls Mixed with Shiitake Mushrooms. University of the Thai Chamber of Commerce Journal, 29 (3). ISSN 0125-2437

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Abstract

Investigation into the development and quality of pork balls with varied proportions of barley flour and tapioca flour from 0:100 to 100:0, and amounts of pepper between 0.8, 1.0 and 1.2 percentage revealed that the pork balls prepared with barley flour and tapioca flour at 25:75 percentage, and 1.2 percentage pepper were the most acceptable. The study of shiitake mushroom used for pork substitute of between 0:100 to 25:75 percentages showed that a 15:85 formulation was the most acceptable. In storage, sensory acceptance and pH tended to decrease, but microbiological counts increased in control and selected pork ball formulations after storage at 4 oC for 4 weeks.

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: 04 May 2014 10:25
Last Modified: 04 May 2014 10:27
URI: http://eprints.utcc.ac.th/id/eprint/609

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