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Ruangchai, Supang (2008) Product Development of Seasoned Bitter Gould (Momordica charantia Linn.) by Vacuum Frying Machine. University of the Thai Chamber of Commerce Journal, 28 (3). ISSN 0125-2437

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Abstract

Vacuum frying of seasoned Bitter Gould (Momordica charantia Linn.) was developed with levels of NaCl at 5 and 10 percentage by weight. It was found that NaCl 10 percentage by weight decreased moisture and provided the product with the highest scores for taste and overall acceptance when compared with other formulas. The three types of seasoning (Tom-yum, Brazil and Salmon) and two levels of seasoning (2 and 4 percentage by weight) were used for developing the acceptable formula. The Tom-yum 4 percentage by weight provided sensory scores for crispy taste and overall acceptance equaling 8.5, 8.5 and 8.4, respectively. All formulas had similar physical and chemical properties (p<0.05). The preference of 100 targeted consumers for overall acceptance was rated in the "medium acceptance to high acceptance" level.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Agro-Industrial Product Development Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 07 May 2014 11:48
Last Modified: 07 May 2014 11:48
URI: http://eprints.utcc.ac.th/id/eprint/651

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