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| Plernchai Tangkanakul; Payom Auttaviboonkul; Patcharee Tungtrakul; Mantana Ruamrux; Chidchom Hiraga; Kanjanarat Thaveesook; Montatip Yunchalad. |
| Herring fish flour possessed high contents of protein, calcium and phosphorus at 64.70 g/100 g, 2,576 mg/100 g and 1,531 mg/100 g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrated seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som (spicy sour mixed vegetable), Kaeng Tai Pla (southern hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swamp morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste, that accounted for 2.6-5.1% in the recipe. It was determined that 100 g canned stocks provided protein, calcium and phosphorus as 4.32 – 6.00 g, 126.5 – 136.4 mg and... |
| Tipo: PhysicalObject |
Palavras-chave: Fish powder; Thai curry; Thai dishes; Processed foods; Calcium; Canned concentrated; Seasoning stock; Nam Ya Pla; Kaeng Som; Kaeng Tai Pla; Kaeng Kua Fag; Kaeng Tae Po; แกงไทย; อาหารไทย; ผงปลา; ผลิตภัณฑ์อาหารบรรจุกระป๋อง; เครื่องปรุงรส; คุณภาพทางประสาทสัมผัส; องค์ประกอบทางเคมี. |
| Ano: 2005 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2639 |
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| Kulvadee Trongpanich; Siriporn Stonsaovapak; Winus Puminat; Montatip Yunchalad. |
| Five varieties of Thai commercial dried and semi-dried pickled fruits and vegetables were sampled from Thai local markets and determined for qualities in chemical and microbiological aspects. Each product variety was sampled from five production plants. The sampling was done in triplication, thus made the total of 75 samples. The products were salted shredded green mango, salted shredded green papaya, sweeten shredded radish pickle, salted whole radish pickle, and whole peach pickle. The samples were analyzed for pH, acidity (as lactic acid), aw, moisture, benzoic acid, sorbic acid, saccharin, NaCl, and SO2. It was found that every sample was an acid food, from which its pH not more than 4.6, except one sample from one brand of salted radish pickle had pH... |
| Tipo: PhysicalObject |
Palavras-chave: Dried pickles; Fruits; Vegetables; Pickled food; Food quality; ผักดองแห้ง; ผลไม้ดองแห้ง; อาหารหมักดอง; คุณภาพอาหาร; กรรมวิธีการผลิต. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5250 |
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