Development of Formula ofTamarind Chilli Paste Mixed Roselle

Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2009
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Abstract
The objective of this research was to study opportunity for used roselle replacementtamarind chilli paste, which levels of chilli at 3-7.5, levels of palm sugar at 15-30percentage and varied the proportion of roselle and tamarind from 0:100 25:75 50:5075:25 100:0 percentage. The result revealed that the tamarind chilli paste prepared with 6 percentage chilli, 30 percentage palm sugar and roselle used for tamarindreplacement at 50:50 percentage exhibited that the most accepted formulation. Theconsumer preference by 200 target consumers for taste and overall acceptance wasrated in the “good acceptability” level.
Subject(s)
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 (2009) Development of Formula ofTamarind Chilli Paste Mixed Roselle. University of the Thai Chamber of Commerce Journal Vol.29 No.4.
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