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Storage Quality of Tamarind / Roselle Chili Paste
Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2011
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Abstract
Storage stability of tamarind chili paste (control) in a comparison with tamarind /roselle (50:50) chili paste at room temperature (30±+2oC) and chilled temperature(4±+2oC) for 3 weeks was investigated. The results revealed that the tamarind /roselle chili paste was more acceptable than the control, and contained 15.8% protein,6.0% ash and 6.2% fiber. Total plate count was lower in the tamarind / roselle chilipaste compared to that of the control. Also, there was no contamination of Coliform,Escherichisia coli, yeast and mold during storage.
Subject(s)
Journals
Food Science and Technology
ISSN
0125-2437
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Supang Ruangchai, Sirinard Tantakasem (2011) Storage Quality of Tamarind / Roselle Chili Paste. University of the Thai Chamber of Commerce Journal Vol.31 No.2.
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