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| Somchit Onhem; Kunya Sutjaritvongsanond; Chowladda Teangpook; Yuwadee Peerapornpisal. |
| Khao Mao Me (flavored rice crispy) mixed with Kai algae chips at 4 different levels; 0, 6, 9 and 12 % by weight of total solid ingredient, were tested by 20 panelists for sensory evaluation, using 9-point hedonic scale in aspects of appearance, color, odor, flavor, texture and overall acceptability. The main purpose of this study was to investigate formula of Khao Mao Me with optimum level of Kai algae chip which could increase nutritive value to consumer. Chemical analysis was done in the best formula. The results indicated that there was no significant difference (P > 0.05) in every characteristic; appearance, color, odor, flavor texture and overall acceptability of Khao Mao Me with 4 different levels of Kai algae chip formula. Overall acceptability... |
| Tipo: PhysicalObject |
Palavras-chave: Product development; Khao Mao Me; Kai agae; Flavored rice crispy; ข้าวเม่าหมี่; สาหร่ายไก; การพัฒนาผลิตภัณฑ์; กรรมวิธีการผลิต; การทดสอบทางประสาทสัมผัส; การยอมรับของผู้บริโภค. |
| Ano: 2006 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5112 |
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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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